Ara
Toplam kayıt 5, listelenen: 1-5
Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream
(Sidas Medya A.S., 2022)
In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. ...
The importance of antioxidants and place in today's scientific and technological studies
(Springer India, 2019)
Antioxidants have become scientifically interesting compounds due to their many benefits such as anti-aging and anti-inflammatory. Today, it is still used in many areas. In food technology, antioxidants are added to many ...
The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter
(Multidisciplinary Digital Publishing Institute (MDPI), 2023)
Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be ...
Near-infrared spectroscopy and machine learning for classification of food powders during a continuous process
(Elsevier Ltd, 2023)
In food production environments, the wrong powder material is occasionally loaded onto a production line which impacts food safety, product quality, and production economics. The aim of this study was to assess the potential ...
Characterization of biodegradable bi-layer films from thermoplastic starch and poly-l-lactic acid
(John Wiley and Sons Inc, 2024)
This study aimed to enhance the oxygen barrier properties of polylactic acid (PLA) film, a biodegradable packaging material with high oxygen permeability (OP). Bi-layer films were produced by coating thermoplastic starch ...