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Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2016)
In Turkey and several Middle East countries’ people consume “leblebi” which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption ...
Stable isotope and multi-element techniques for determination of geographical origin of Turkish rice
(Gıda Teknolojisi Derneği, 2016)
Osmancık-97 is an important Turkish rice cultivar with high quality and it is often targeted for the adulteration with imported varieties. Multiple elements and stable isotope profile were investigated for their use to ...
Effect of traditional processing steps on chemical and nutritional composition of leblebi
(Akademiai Kiado Rt., 2017)
Turkey's and several Middle East countries' people consume "leblebi", which is a traditional snack food made from chickpea (Cicer arietinum L.). Leblebi processing steps caused significant decrease P<0.05) in moisture and ...
Inhibition of ochratoxin A production of aspergillus carbonarius by yeast species
(2011)
A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape ...
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 ...