Yayıncı "Academic Press" için listeleme
Toplam kayıt 10, listelenen: 1-10
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Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity
(Academic Press, 2014)The effects of clarification and pasteurization on hydrolysable tannins (HTs), condensed tannins (CTs) and antioxidant activities of pomegranate juices extracted from whole fruits and sacs were investigated. Tannin contents ... -
Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough
(Academic Press, 2020)The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using ... -
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
(Academic Press, 2019)Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ... -
Effect of extrusion treatment on enzymatic hydrolysis of wheat bran
(Academic Press, 2020)Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and ... -
Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
(Academic Press, 2017)In this study, the effect of steam explosion (SE) treatment on microstructure, enzymatic hydrolysis and baking quality of wheat bran was investigated. Coarse and fine bran were treated at different steam temperatures ... -
Electrical properties and hyperfine interactions of boron doped Fe3O4 nanoparticles
(Academic Press, 2015)The single spinel phase nano-structured particles of FeBxFe2-xO4 (x = 0.1, 0.2, 0.3, 0.4 and 0.5) were synthesized by the glycothermal method and the effect of B3+ substitution on structural and dielectric properties of ... -
Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability
(Academic Press, 2018)This study comprises laboratory-scale extraction of soluble ?-glucan (BG) from oat (16 and 32% BG) and barley (12 and 32% BG) fractions, investigation of chemical composition and stability of dispersions prepared from water ... -
First report: Exposure estimates to ochratoxin a through wheat bread and rice intake in Turkey
(Academic Press, 2016)A total of 160 samples of fresh wheat bread and rice from Turkey were analysed for the presence of ochratoxin A (OTA). The samples were analysed using a high performance liquid chromatography coupled with fluorescence ... -
Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy
(Academic Press, 2020)Bread and flour are most commonly used products in human diet, which makes it susceptible to adulteration, mislabeling and addition of unpermitted amount of different flour types. The objective of this work was to evaluate ... -
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
(Academic Press, 2019)Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan ...
