Ara
Toplam kayıt 2, listelenen: 1-2
Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
(2019)
Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were ...
Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
(ELSEVIER SCI LTD, 2023)
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using ...