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Toplam kayıt 18, listelenen: 1-10
Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
(Karger, 2018)
The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and ...
Chemical composition, antioxidant and antimicrobial activity of Colchicum speciosum Steven growing in Türkiye
(Pakistan Association of Advancement in Agricultural Sciences, 2022)
In the current study, the chemical constituents, antioxidant and antimicrobial activity of the volatile oil obtained from flowers and stems of C. speciosum growing in Türkiye were investigated. Both volatile oils were ...
Evaluation of By-Products of Potato Peel as Food Additive
(Bentham Science Publishers, 2022)
The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, ...
Characterization of the Adsorption Mechanism of Cadmium(II) and Methylene Blue upon Corncobs Activated Carbon
(TAYLOR & FRANCIS INC, 2023)
A promising new activated carbon (AC) was produced from corncobs (CCs) by boric acid-based chemical activation to remove methylene blue (MB) as an organic pollutant and cadmium ions (Cd2+) as an inorganic pollutant from ...
Information theory and machine learning based authentication of flaxseed oil using portable and handheld vibrational spectroscopy sensors
(SCIENCE PRESS, 2022)
Flaxseed oil is one of the popular edible oils, and its adulteration has become a concern because of its high commodity value. Therefore, there is a need to detect adulterated flaxseeds with a rapid, non-invasive, and ...
Microwave decontamination process for hummus: A computational study with experimental validation
(Elsevier Ltd, 2022)
There has been an increasing demand for healthy snacks, and hummus is preferred as a plant-based product its rich protein content. Its increased consumption, on the other hand, has raised food safety issues with linkages ...
Phenolic Components, Mineral Composition, Physicochemical, and Bioactive Properties of Opuntia ficus-indica with Different Drying Methods
(Springer Nature, 2022)
Cactus pear fruit (Opuntia ficus-indica) have nutritional and antioxidant properties due to the presence of vitamins, fibers, minerals, and polyphenols. The present paper aims to examine the effects of drying methods (sun, ...
Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour
(Academic Press, 20023)
The oil in low-moisture foods (LMFs) shows protective effects on bacteria during thermal processing. However, the circumstances under which this protective effect strengthens remain unclear. This study aimed to understand ...
Increased heat tolerance and transcriptome analysis of Salmonella enterica Enteritidis PT 30 heat-shocked at 42 ℃
(Elsevier Ltd, 2023)
In this study, we compared the heat tolerance parameter (D65℃) values of Salmonella enterica serovar Enteritidis PT 30 (S. Enteritidis ) heat adapted at different degrees (at 42 ℃ for 20–180 min) and cultivated using two ...
Microwave decontamination processing of tahini and process design considerations using a computational approach
(Elsevier Ltd, 2023)
Tahini, as a low moisture food product, is linked to several outbreaks of Salmonella recently even though a high temperature roasting (of sesame seeds) through its production is involved. Therefore, a final decontamination ...