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Toplam kayıt 60, listelenen: 51-60
Soft confectionery products: Quality parameters, interactions with processing and ingredients
(Elsevier Sci Ltd, 2022)
The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the ...
Particle morphology and antimicrobial properties of electrosprayed propolis
(Elsevier, 2022)
In this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface ...
Cold plasma modification of food macromolecules and effects on related products
(Elsevier Sci Ltd, 2022)
The food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) ...
Health conscious consumers and sugar confectionery: Present aspects and projections
(Elsevier Science London, 2022)
Background: The number of health conscious consumers is increasing among different socio-economic groups all over the world. The food industry and technology should be able to respond to changes in the expectations and ...
Utilising grape juice processing by-products as bulking and colouring agent in white chocolate
(Wiley, 2022)
In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate ...
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests
(Elsevier Sci Ltd, 2022)
Small amplitude oscillation shear (SAOS) analysis do not allow us to understand the viscoelasticity under large deformation related to eating experience such as cutting, spreading, or chewing. Large amplitude oscillation ...
Xanthan gum characterization and production kinetics from pomace of Vitis vinifera
(Wiley, 2022)
Vitis vinifera (grape) pomace is rich in soluble carbohydrates, which can be valorized as a carbon source in the fermentative production of bio-based products such as xanthan gum. The aim of the present study was to determine ...
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
(Elsevier, 2022)
In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products ...
Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum
(Elsevier Sci Ltd, 2023)
In this study, Tack analysis was employed for supporting LAOS parameters (e3/e1 and v3/v1) to characterize the properties of four types (633, 680, 213, 810) of gum base. For 633, 680 and 213, an increase in the elastic ...
Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
(Elsevier, 2023)
Induced static-crystallization of grape-molasses (GM) was successfully done via adding crystallized honey (CH) to improve the crystallization rate, crystal size and to obtain a homogeneous crystalline structure of the ...