Ara
Toplam kayıt 4, listelenen: 1-4
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 ...
Effect of extrusion treatment on enzymatic hydrolysis of wheat bran
(Academic Press, 2020)
Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and ...
Determination of aflatoxins in walnut sujuk and Turkish delight by HPLC-FLD method
(Elsevier Ltd, 2016)
This study aims to assess the risk of aflatoxins (AFs) in traditional confectionery products (walnut sujuk and Turkish delight) of Turkey. A high performance liquid chromatography coupled with fluorescence detection ...
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
(ACAD BRASILEIRA DE CIENCIAS, 2023)
Abstract: Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of ...