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Toplam kayıt 18, listelenen: 1-10
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 ...
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 the effects of flaxseed (Linum usitatissimum L.) sprouts powder on the gluten-free cupcake quality
(Wiley, 2021)
In this study, germinated flaxseed sprouts powder (FSP) as plant-based gum alternative was produced and the effectiveness in gluten-free cupcake formulation at different levels was evaluated. The cupcake quality with FSP ...
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 ...
Utilization of carrot (Daucus carota L.) fiber as a filler for chitosan based films
(Elsevier Sci Ltd, 2020)
Agricultural by-products, employed as bio-based fillers, provide opportunities to develop new packaging alternatives based on biopolymers. In this study, carrot fibers (CF) and microcrystalline cellulose (MCC) were ...
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) ...
Probable Novel Probiotics: Eps Production, Cholesterol Removal and Glycocholate Deconjugation of Lactobacillus Plantarum Ga06 and Ga11 Isolated from Local Handmade- Cheese
(Slovak Univ Agriculture Nitra, 2020)
In this study, it was aimed to investigate the effect of exopolysaccharide produced by 2 novel probiotic strains (Lactobacillus plantarum GA06 and GA11), isolated from local handmade cheese, on cholesterol mechanism and ...
A natural approach, the use of killer toxin produced by Metschnikowia pulcherrima in fresh ground beef patties for shelf life extention
(Elsevier, 2021)
A novel killer toxin produced by yeast Metschnikowia pulcherrima was purified and added into ready to cook meatballs to enhance their microbial safety and extension of their shelf life. The agent was added into ready to ...
Doğal Mayaların Yaygın Patojenler Üzerindeki İnhibitör Etkileri
(2020)
Mayalar, bazı bakteri ve maya türleri üzerinde inhibitör etki göstermektedir. Bu mayaların, gıdalarda bozulma etmeni ve patojen mikroorganizmaların biyokontrolünde kullanılma olanakları araştırılmaktadır. Bu amaçla, mayaların ...