Yayıncı "Springer India" Ziraat Fakültesi Koleksiyonu için listeleme
Toplam kayıt 7, listelenen: 1-7
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Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage
(Springer India, 2013)Meatball samples were irradiated using a Co-60 irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4A degrees C) to appraise some physicochemical properties and the fatty acid composition. ... -
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. ... -
Effect of inulin addition on physico-chemical and sensory characteristics of meatballs
(Springer India, 2009)Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid composition, trans fatty acids, total fat, instrumental colour, texture, weight losses and sensory properties was studied. Meatballs ... -
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 ... -
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
(Springer India, 2018)In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased ... -
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 ... -
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
(Springer India, 2019)The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in ...