Ara
Toplam kayıt 83, listelenen: 11-20
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 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 ...
Biological strategies to counteract the effects of mycotoxins
(International Association for Food Protection, 2009)
Mycotoxins are fungal secondary metabolites that if ingested can cause a variety of adverse effects on both humans and animals, ranging from allergic responses to death. Therefore, exposure to mycotoxins should be minimized. ...
Quantitation of aflatoxins in walnut kernels by high-performance liquid chromatography with fluorescence detection
(Taylor and Francis Ltd., 2014)
A total of 85 walnut samples collected between October 2012 and April 2013 in different provinces of Turkey were analysed for the presence of aflatoxins (AFs). The method involved methanol–water extraction, clean-up with ...
Aflatoxins in dairy cow feed, raw milk and milk products from Turkey
(Taylor and Francis Ltd., 2016)
This study aims to detect aflatoxins (AFs) in dairy cow feed, milk and milk products using a high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) method. All the validation parameters met ...
Aflatoxins and ochratoxin A in chocolate products in Turkey
(Taylor and Francis Ltd., 2019)
This survey describes the occurrence and levels of AFs and OTA in chocolate products consumed in Turkey. A total of 130 samples, including bitter chocolate, milk chocolate and chocolate wafers were analysed for these ...
Yeast Identification During Fermentation of Turkish Gemlik Olives
(Blackwell Publishing Inc., 2018)
Abstract: Naturally fermented black table olives of the Gemlik variety are one of the most consumed fermented products in Turkey. The objective of this work was to identify yeast strains isolated during their natural ...
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 ...
Aflatoxin M 1 in UHT milk consumed in Turkey and first assessment of its bioaccessibility using an in vitro digestion model
(Elsevier, 2012)
Contamination of milk and dairy products with aflatoxin M 1 (AFM 1) continues to receive increased attention because of its potential health hazard to humans. The first aim of this study was to know the occurrence and ...