Güncel Gönderiler: Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed
Toplam kayıt 7740, listelenen: 2001-2020
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The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
(Elsevier Sci Ltd, 2021)Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats' milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum ... -
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
(Elsevier, 2021)The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains ... -
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
(Elsevier, 2021)The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ... -
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ... -
Development of vegan kefir fortified with Spirulina platensis
(Elsevier, 2021)The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ... -
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 ... -
Investigating the GMO Existence in Chips and Breakfast Cereals Marketed in Turkey
(Univ Namik Kemal, 2021)In this research, processed or low processed samples containing corn or corn products (corn semolina, flour, etc.) and soybean were randomly collected from the market, and 25 products in total (chips, nuts, cereals, flour) ... -
Determination of Adulteration of Sunflower Oil with Safflower Oil Using Some Sterol Components and Fatty Acid Compositions.
(Wiley, 2021)[No Abstract Available] -
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 ... -
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 ... -
Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system
(Elsevier, 2021)Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing gums were produced, and a D-optimal mixture design was used to ... -
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
(Elsevier, 2020)[No Abstract Available] -
Bioactive Properties of Commercial Reishi Mushroom Products in Powder Form
(Univ Namik Kemal, 2021)Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism ... -
Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils
(Japan Oil Chemists Soc, 2020)The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil ... -
Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
(Elsevier, 2020)Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the ... -
Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel
(Japan Oil Chemists Soc, 2020)A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted ... -
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 ... -
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 ...
