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Determination of physical and chemical properties of kombucha teas prepared with different herbal teas
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021)
In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared ...
The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince
(MDPI, 2022)
In this study, beef mince (approximately 4% fat longissmus costarum muscle of approximately 2-year-old Holstein cattle) was used as a material. High-pressure processing (HPP) was applied to frozen and unfrozen, vacuum-packed ...
Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei
(2021)
Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk ...