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Toplam kayıt 7, listelenen: 1-7
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 ...
Aflatoxins and ochratoxin A in chocolate products in Turkey
(Taylor and Francis Ltd., 2019)
This survey describes the occurrence and levels of AFs and OTA in chocolate products consumed in Turkey. A total of 130 samples, including bitter chocolate, milk chocolate and chocolate wafers were analysed for these ...
Assessment of fresh fruit and vegetable quality with non-destructive methods
(Academic Press Ltd-Elsevier Science Ltd, 2019)
It has been estimated that more than 30% of agricultural and food products are wasted in preharvest and postharvest stages. But these losses are avoidable with proper evaluation of harvesting period, maturity, and quality ...
Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties
(Wiley, 2019)
In this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, ...
Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality
(Acad Brasileira De Ciencias, 2019)
In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic ...
Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability
(2019)
Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions ...
Çorum Yöresi Ballarının Fenolik Madde İçerikleri İle Renk Ve Antioksidan Kapasiteleri Arasındaki İlişki
(2019)
Bu çalışmanın amacı Çorum yöresi ballarının toplam fenolik madde ve flavonoid içerikleri ile renk ve antioksidan kapasiteleri arasındaki ilişkilerin değerlendirilmesidir. Bu amaçla 47 bal örneğinin toplam fenolik içerikleri ...