Yayıncı "Elsevier" Ziraat Fakültesi Koleksiyonu için listeleme
Toplam kayıt 30, listelenen: 21-30
-
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 ... -
Tomato seedling physiological responses under different percentages of blue and red photon flux ratios using LEDs and cool white fluorescent lamps
(Elsevier, 2016)Lamp spectral customization can be a strategy to achieve desirable plant characteristics when plants are grown under sole-source electric lighting. Vegetable transplants can be efficiently and economically grown under ... -
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], ... -
The use of Raman spectroscopy and chemometrics for the discrimination of lab-produced, commercial, and adulterated cold-pressed oils
(Elsevier, 2021)In this study, lab-produced cold-pressed oil samples of black cumin (CPBCO), almond (CPAO), and walnut (CPWO) were compared with their commercial substitutes. Additionally, adulteration of cold-pressed oils with corn and ... -
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
(Elsevier, 2020)[No Abstract Available] -
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 ... -
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 ... -
Valorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties
(Elsevier, 2021)The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: ... -
Water retention and irrigation characteristics of Vertisols in northwestern Turkey
(Elsevier, 2021)The study comprised the analyses of 105 soil samples, located across the Thrace region of Turkey, collected from the horizons and sub-horizons of 16 soil pedons, classified as the Haploxerert and Calcixerert Great Groups ... -
Yield and quality response of drip irrigated broccoli (Brassica oleracea L. var. italica) under different irrigation regimes, nitrogen applications and cultivation periods
(Elsevier, 2010)The experiment aimed at evaluating the yield and quality response of broccoli (Brassica oleracea L. var. italica) to applied irrigation water and nitrogen by drip irrigation method during the spring and autumn cultivation ...