Ara
Toplam kayıt 801, listelenen: 261-270
Some chemical and morphological properties of five clover species (Trifolium sp.) at different aspect of pasture in Belovets village (Razgrad), Bulgaria
(Springer, 2011)
The aim of investigation was to determine the effects of aspect (north and south) on some morphological [plant height (cm), number of stems per plant, main stem diameter (mm), number of leaves per main stem, petiole length ...
The Mineral, Amino Acid and Fiber Contents and Forage Yield of Field Pea (Pisum Arvense L.), Fiddleneck (Phacelia Tanacetifolia Benth.) and Their Mixtures Under Dry Land Conditions in the Western Turkey
(Natl Agricultural Research & Development Inst, 2012)
The objective of this research was to determine the yield and forage quality traits (green fodder yield, dry matter yield, amino acid, fibre and mineral contents) of field pea (Pisum arvense L.), fiddleneck (Phacelia ...
Impact of Climate Changes and Correlations on Oil Fatty Acids in Sunflower
(Univ Agriculture, Fac Veterinary Science, 2012)
Sunflower oil is a major important vegetable oil because it is widely used in human nutrition and in many industrial productions depends on fatty acid composition. Field studies were conducted during in two years on the ...
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
(Elsevier Science Bv, 2016)
A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ...
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
(Springer, 2017)
In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ...
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
(Elsevier Science Bv, 2017)
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 degrees C for 3 ...
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
(Wiley, 2017)
Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate ...
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
(Springer, 2017)
Amongst the many forms of food waste, bread is a major contributor to the problem. Two aims of this research investigate waste breads potential of being a bioresource for the production of fermentable sugars which are ...
Rapid discrimination between buffalo and cow milk and detection of adulteration of buffalo milk with cow milk using synchronous fluorescence spectroscopy in combination with multivariate methods
(Cambridge Univ Press, 2017)
This research paper describes the potential of synchronous fluorescence (SF) spectroscopy for authentication of buffalo milk, a favourable raw material in the production of some premium dairy products. Buffalo milk is ...
Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
(Walter De Gruyter Gmbh, 2017)
In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates ...