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Novel approaches to identify and characterise microorganisms in food industry
(Springer International Publishing, 2017)
As far as food industries are concerned, two utmost important and determining aspects are safety and quality; therefore, it is highly important to detect, identify, characterise and quantify microorganisms in foodstuffs ...
Mycotoxins in spices and herbs–An update
(Taylor and Francis Inc., 2017)
Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. ...
Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
(Elsevier Ltd, 2017)
Autoclaving process applied to wheat and rice bran samples to decrease the phytic acid content and to enhance the functional and nutritional properties (dietary fiber and phenolic content, antioxidant activity) of bran ...
Effect of dephytinization by fermentation and hydrothermal autoclaving treatments on the antioxidant activity, dietary fiber, and phenolic content of oat bran
(American Chemical Society, 2017)
Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant ...
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 ...