Ara
Toplam kayıt 83, listelenen: 31-40
Plant-based proteins: An alternative to synthetic emulsifiers
(American Oil Chemists' Society, 2018)
[No abstract available]
Mycotoxins in spices and herbs–An update
(Taylor and Francis Inc., 2017)
Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. ...
An introduction to the traditional fermented foods and beverages of Turkey
(2011)
Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great ...
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
(SAGE Publications Inc., 2016)
The present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10-20 bar) 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 ...
Immobilization of Aspergillus oryzae β-galactosidase on low-pressure plasma-modified cellulose acetate membrane using polyethyleneimine for production of galactooligosaccharide
(2010)
The aim of this study was to produce galactooligosaccharides (GOS) from lactose using ?-galactosidase from Aspergillus oryzae immobilized on a low-pressure plasma-modified cellulose acetate (CA) membrane. Specifically, a ...
The efficacy of nanoemulsion-based delivery to improve vitamin D absorption: comparison of in vitro and in vivo studies
(Wiley-VCH Verlag, 2018)
SCOPE: Vitamin D (VD) is a fat-soluble vitamin that has a wide range of skeletal and non-skeletal functions. Although it can be synthesized through sun exposure and obtained from fortified foods, VD inadequacy is epidemic ...
Dietary intake of sorbic and benzoic acids from tomato ketchup for adults and children in Turkey
(Birkhauser Verlag AG, 2015)
This report aims to determine levels and dietary intake of sorbic and benzoic acids from tomato ketchup consumed in Turkey. During the period from September 2013 to October 2014, a total of 63 tomato ketchup samples were ...
Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics
(Elsevier Ltd, 2015)
The aim of this study was to evaluate the utilization of osmotic distillation, membrane distillation, and coupled operation of these systems as an alternative to the conventional thermal evaporation (CTE) technique for the ...
Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
(Elsevier Ltd, 2017)
Autoclaving process applied to wheat and rice bran samples to decrease the phytic acid content and to enhance the functional and nutritional properties (dietary fiber and phenolic content, antioxidant activity) of bran ...