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Toplam kayıt 6, listelenen: 1-6
Tam tane baklagil unlarının kimyasal, fonksiyonel ve reolojik özelliklerinin belirlenmesi
(Gıda Teknolojisi Derneği, 2018)
Zengin bir protein kaynağı olmaları sebebiyle günlük beslenmede önemli bir rol oynayan baklagiller besinsel lifler, dirençli nişasta, vitamin ve mineraller ile bazı fitokimyasallar gibi pek çok bileşiği de önemli oranda ...
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 ...
Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
(Elsevier Ltd, 2018)
Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and ...
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 ...
A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique - GlutoPeak
(MDPI, 2022)
The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled ...