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Toplam kayıt 6, listelenen: 1-6
Foam stability of cloudy carrot juice: Effects of protein sources and foaming conditions
(Galati University Press, 2021)
Carrot is an important crop by containing bioactive compounds such as carotenoids, vitamins and dietary fiber. But the shelf life of fresh carrot is limited due to its moisture content. The aim of this study was to evaluate ...
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 ...
3D Food Printing With Improved Functional Properties: A Review
(2020)
In food industry, 3D printing gives the opportunity to fabricate a 3D food structure using layer-by-layer deposition of the food material that may not be possible using conventional food production techniques. 3D food ...
Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality
(2020)
Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) ...
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 ...
Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films
(MDPI, 2022)
Abstract: Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal ...