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Toplam kayıt 31, listelenen: 11-20
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. ...
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 ...
Inhibition of ochratoxin A production of aspergillus carbonarius by yeast species
(2011)
A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape ...
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 ...
Farklı kaynaklardan doğal renk maddesi üreten mikroorganizmaların izolasyonu, tanısı ve elde edilen pigmentlerin karakterizasyonu
(Gıda Teknolojisi Derneği, 2013)
Bu çalışmada çeşitli kaynaklardan renk maddesi üreten mikroorganizmalar izole edilmiş ve uygun çözücüler kullanılarak renk maddeleri ortamdan ayrılmıştır. Çözünen renk maddeleri saflaştırılmış ve elde edilen renk maddelerine ...