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Toplam kayıt 6, listelenen: 1-6
Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution
(Wiley, 2022)
In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g(-1) ...
Utilization of the barberry extract in the confectionery products
(Elsevier, 2021)
In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The 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]
Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness
(Elsevier, 2022)
Anthocyanins were extracted from a winery solid by-product (Vinasse) and added to fish gelatin (FG) and polyvinyl alcohol (PVA) matrices to create freshness monitoring labels. Three different colorimetric indicator smart ...
Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022)
In this study, non-fermented probiotic grape juices were produced with the inoculation of two different strains of lactic acid bacteria (Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079) separately. ...