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Toplam kayıt 80, listelenen: 71-80
Compositional differences in phenolic compounds and anthocyanin contents of some table and wine grape (V. vinifera l.) varieties from turkey
(Scibulcom Ltd., 2017)
In present study, total phenolic compounds content and total anthocyanin content in skins of coloured and white grapes, consisting of four table grape and four wine grape varieties grown in Turkey were evaluated. Amounts ...
Evaluation of Thermal and Drying Characteristics of Dried Hazelnut (Corylus avellana L.) Shell Waste
(Univ Philippines Los Banos, 2022)
As a biomass fuel, the hazelnut shell must be milled into sawdust and dried to contain a certain amount of moisture. For this purpose, calorific value, drying rates, thermal values, moisture diffusion, activation energy, ...
The Combined Effect of Melatonin Implant and Removal of Buck Seminal Plasma on Cryopreservation During the Nonbreeding Season
(Mary Ann Liebert, Inc, 2022)
This study aimed to determine how melatonin (MT) and seminal plasma affected the freezability of buck sperm during the nonbreeding season. Semen was collected from eight bucks before (pre-MT) and after (post-MT) MT application ...
Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities
(Wiley, 2022)
In this study, to determine their alternative/complementary properties, organic cornelian cherry vinegar samples prepared by traditional (CCV), thermal pasteurization (P-CCV), and ultrasound (UT-CCV) methods were tested ...
Does Rainbow Trout Seminal Plasma-Cysteine Combination Affect the Cryo-Survivability and Post-Thaw Incubation Resilience of Ram Semen?
(Mary Ann Liebert, Inc, 2022)
The aim of this study was to evaluate the effect of both pure rainbow trout seminal plasma (RTSP) supplementation and RTSP-cysteine combination on cryopreservation success and post-thaw incubation resilience of ram semen ...
Soft confectionery products: Quality parameters, interactions with processing and ingredients
(Elsevier Sci Ltd, 2022)
The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the ...
Determination of physicochemical properties of irradiated sumac (Rhus coriaria L.) fruit oils
(Pergamon-Elsevier Science Ltd, 2022)
Sumac fruit is widely used both in Turkey and in many countries of the world in the food industry, especially in spices and seasonings, and in many other areas. Gamma irradiation is a food preservation method applied in ...
Utilising grape juice processing by-products as bulking and colouring agent in white chocolate
(Wiley, 2022)
In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate ...
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
(Elsevier, 2022)
In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products ...
Investigation of the changes in physical and chemical parameters of Damascus goat milk in the early postpartum
(Univ Zagreb Vet Faculty, 2022)
The aim of this study was to reveal the milk components and the changes in their characteristics in Damascus goats during the early postpartum period. For this purpose, 50 Damascus goats (aged 2 to 8 years) were selected ...