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Toplam kayıt 5, listelenen: 1-5
EVALUATION OF GRAIN QUALITY PROPERTIES AND MINERALCONTENTS (NUTRITIONAL VALUES) OF TRITICALE (X TRITICOSECALE WITTMACK) CULTIVARS UNDER RAINFED AGRICULTURAL CONDITIONS IN THE EASTERN BLACK SEA REGION OF TURKEY
(PAKISTAN BOTANICAL SOC, 2022)
Triticale is an important alternative crop and is largely grown on marginal lands in Turkey to overcome the shortage of rising animal feed problem. Sometimes Triticale is also used as human food. This study was conducted ...
Probiotics Safety Aspect of Functional Foods
(Taylor, 2022)
In recent years, interest in probiotics has increased as functional foods improve quality of life and consumers become more health-conscious. The European Food Safety Authority (EFSA) has determined that all common probiotics ...
Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation
(ELSEVIER SCI LTD, 2022)
The increase in foodborne pathogen cases in low moisture foods has raised a significant food safety concern for food industry. One of the most significant outbreaks related with these food products was observed in 2008-2009 ...
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. ...
Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes
(NATL UNIV FOOD TECHNOLOGIES, 2022)
Introduction. The present study aims to determine the relationship between phytic acid (PA) content/digestibility rate of the grains, which are widely consumed in daily diet, and the methods often used in preparing food ...