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Toplam kayıt 11, listelenen: 1-10
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 ...
Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements
(ELSEVIER, 2023)
In manufacturing environments, real-time monitoring of yoghurt fermentation is required to maintain an optimal production schedule, ensure product quality, and prevent the growth of pathogenic bacteria. Ultrasonic sensors ...
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. ...
Phenolic Constituents, Antioxidant and Antimicrobial Activity and Clustering Analysis of Propolis Samples Based on PCA from Different Regions of Anatolia
(MDPI, 2023)
This study aimed to evaluate the biochemical composition and biological activity of propolis samples from different regions of Türkiye to characterize and classify 24 Anatolian propolis samples according to their geographical ...
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 ...
Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying
(PMC, 2023)
Sour cherry (Prunus cerasus L.) seeds are obtained as byproducts of the processing of sour cherries into processed foods. Sour cherry kernel oil (SCKO) contains n-3 PUFAs, which may provide an alternative to marine food ...
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 ...