Ara
Toplam kayıt 74, listelenen: 71-74
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 ...
A Preliminary Study on The Chemical Structure of Vicia saliva L. Accessions Collected From Natural Flora of European Part of Turkey
(Univ Namik Kemal, 2022)
The objective of this study was to determine chemical composition of 24 common vetch (Vicia sativa L.) accessions, collected from natural flora in European part of Turkey. The field experiment was carried out in the 2015-2016 ...
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 ...
Changes in the Current Patterns of Beef Consumption and Consumer Behavior Trends-Cross-Cultural Study Brazil-Spain-Turkey
(Mdpi, 2023)
This cross-cultural study aimed to determine the main factors behind potential changes in eating habits by analyzing changes in the patterns of beef consumption currently observed in Brazil, Spain, and Turkey. To achieve ...