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Toplam kayıt 116, listelenen: 91-100
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)
This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ...
Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2013)
Transglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated ...
Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed
(Mary Ann Liebert, Inc, 2011)
The effect of irradiation (2.5, 4.0, 5.5, and 7.0 kGy) on chemical properties and volatile contents of linseed was investigated. Consistent decreases were observed in both protein and oil content of the irradiated linseed ...
Determination of fatty acid composition of gamma-irradiated hazelnuts, walnuts, almonds, and pistachios
(Pergamon-Elsevier Science Ltd, 2011)
Hazelnut, walnut, almonds, and pistachio nuts were treated with 1, 3, 5, and 7 kGy of gamma irradiation, respectively. Oil content, free fatty acid, peroxide value, and fatty acid composition of the nuts were investigated ...
Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils
(Consejo Superior Investigaciones Cientificas-Csic, 2011)
Four different commercially refined vegetable oils were analyzed by capillary gas-liquid chromatography for their trans fatty acid contents. The results obtained showed that the total trans FA contents in refined sunflower, ...
Bleaching Process of Sunflower Oil by Using Bentonite Activated with Different Chemical Substances
(Asian Journal Of Chemistry, 2014)
In this research, activation process took place in different times by using different concentration of H2SO4, HCl and H3PO4 solutions were used to define the proper acid activation circumstances for neutral bentonite clay ...
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
(Springer France, 2014)
The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three ...
Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
(Springer India, 2017)
In this study, physicochemical properties and bioactive compounds of three grape varieties (Cardinal, MuAYkule and Razaki) harvested at the three different harvest times (on time, one and two weeks earlier) were investigated. ...
Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes
(South African Soc Enology & Viticulture-Sasev, 2017)
In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, ...
A Traditional Turkish Fermented Non-Alcoholic Beverage, Shalgam
(Mdpi, 2017)
Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the ...