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Toplam kayıt 14, listelenen: 1-10
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 ...
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 ...
Antimicrobial, Antioxidant, and Phytochemical Activities of Rhus coriaria L. and its Phenolic Compounds and Volatile Component Analyses
(NORTH CAROLINA STATE UNIV DEPT WOOD & PAPER SCI, 2023)
Volatile oil analysis, phenolic constituents, antioxidant capacity, antimicrobial activity, vitamin C, and enzyme activities of the fruits of Rhus coriaria L. were studied. The chemical with the highest percentage was ...
Chemical Composition of Pistacia terebinthus L. and its Phytochemical and Biological Properties
(NORTH CAROLINA STATE UNIV DEPT WOOD & PAPER SCI, 2023)
Vitamin C, enzyme activities, phenolic compounds, antioxidant capacity, antimicrobial activity, and essential oil analyses of ripe and unripe fruits of P. terebinthus were investigated. Vitamin C amounts of ripe and unripe ...
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 ...
Endemic Mountain Tea (Sideritis dichotoma Huter): Antioxidant and Antibacterial Activities, Mineral Content by ICP-MS and Phytochemical Content by LCHR-MS
(National Librery Of Medicine, 2023)
Endemic Sideritis dichotoma Huter, herbal tea, is used for colds, coughs and digestive ailments. Since at least 25% of the active ingredients of pharmacological drugs are obtained from plants, it is important to investigate ...
Aflatoxin Detoxification by Biosynthesized Tron Oxide Nanoparticles Using Green and Black Tea Extracts
(NORTH CAROLINA STATE UNIV DEPT WOOD & PAPER SCI, 2023)
Researchers have recently been interested in employing nanoparticles (NPs) obtained from herbal extracts through green synthesis for various applications. This study investigated the detoxification of aflatoxins, which are ...
Effect of Different Stabilizers and Rebaudioside A (Reb A) Sweetener on Quality Characteristics of Low-Calorie Orange Marmalade
(North Carolina State University, 2024)
Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades ...