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Toplam kayıt 4, listelenen: 1-4
Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
(Elsevier Science Bv, 2015)
The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total ...
A proficiency test scheme for the quality control of black tea and development of quality control material for internal quality control
(Springer, 2011)
A proficiency test (PT) was organized for quality control analysis of black tea. Test materials for the analyses of total content of powder tea, moisture, total ash, acid-insoluble ash, water-soluble ash, alkalinity of ...
Single-Laboratory Validation for the Determination of Aflatoxin B-1, B-2, G(1), and G(2) in Foods Based on Immunoaffinity Column and Liquid Chromatography with Postcolumn Derivatization and Fluorescence Detection
(Springer, 2013)
This study presents a method validation procedure for the determination of aflatoxin B-1, B-2, G(1), and G(2) in hazelnut, hazelnut paste, walnut, peanut, pistachio, corn, and wheat. The method consisting of clean-up with ...
Investigation of Hydroxymethylfurfural Formation in Herle
(Taylor & Francis Inc, 2016)
Mulberry pestil and kome are Turkish traditional foods made from herle. Browning leads to quality losses in the herle, and its products. In this study, the effect of thermal treatment on the hydroxymethylfurfural formation ...