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Toplam kayıt 49, listelenen: 31-40
Chocolate flow behavior: Composition and process effects
(Taylor & Francis Inc, 2021)
Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ...
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
(Elsevier Sci Ltd, 2020)
Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ...
Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
(Wiley, 2020)
In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin ...
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
(Elsevier, 2020)
Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ...
Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
(Elsevier, 2020)
The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], ...
Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
(Springer, 2020)
Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which ...
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
(Elsevier, 2020)
[No Abstract Available]
A modeling approach in the interpretation of starch pasting properties
(Academic Press Ltd- Elsevier Science Ltd, 2017)
In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and ...
A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
(Springer Science and Business Media B.V., 2019)
Functional food concept is one of the hot topics in the food industry. In recent years, people want to consume food products having health beneficial effect as well as nutritive characteristics. Regarding functional food ...
Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
(Walter De Gruyter Gmbh, 2022)
This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0-20%) was used for the partial substitution of wheat flour (40-50%) ...