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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 ...
Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale
(Taylor & Francis Inc, 2015)
The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples ...