Bölüm "Meslek Yüksekokulları, Şiran Mustafa Beyaz Meslek Yüksekokulu, Gıda İşleme Bölümü" Gıda İşleme Bölümü Koleksiyonu için listeleme
Toplam kayıt 11, listelenen: 1-11
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Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry
(John Wiley and Sons Inc, 2022)Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples ... -
Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry
(WILEY, 2022)Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples ... -
Comparison of some characteristics of homemade, local and national brands yoghurts
(OVIDIUS UNIV PRESS, 2023)In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of ... -
Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
(SPRINGER NATURE, 2022)The cokelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb ... -
Determination of Yield, Yield Components, and some Quality Parameters of Bread Wheat (hexaploid) Cultivars with Different Origin in Arid Agricultural Conditions
(SPRINGER, 2022)There is need to breed wheat cultivars that are important in human nutrition with high seed yields and improved quality in terms of consumption. This study was conducted at Gumushane-Siran (Turkey) during the 2016-2017 and ... -
Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
(ACAD BRASILEIRA DE CIENCIAS, 2022)In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 ... -
Effects of the addition of rose hip on various nutritional and quality properties of ice cream
(National Institute of Science Communication and Information Resources, 2021)In this study, the effects of rose hip (Rosa L.) on the physical, chemical and sensory characteristics, antioxidant activity and mineral contents of ice cream were investigated. Four different proportions (0, 5%, 10% and ... -
Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria
(NCBI, 2023)Kefir, which has many beneficial effects on health, is one of the most consumed fermented milk products worldwide. It is important to increase consumption of the fermented product for public health. In this study, it was ... -
Investigation of Yield and Quality Parameters of Some Local and Newly Registered Bread (hexaploid) Wheat (Triticum aestivum L.) Genotypes Under Rainfed Agricultural Conditions
(SPRINGER, 2022)Hexaploid bread wheat is an economically important crop grown worldwide. There is need to new breed cultivars to meet the needs of ever-growing populations. This study was carried out to determine the yield and quality ... -
Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk
(M H SCHAPER GMBH CO KG, 2022)In the present study, four different ice creams were produced using cow, buffalo, goat, and sheep milk. The physicochemical, sensory properties and aroma profile analyzes of ice creams were carried out and the differences ... -
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(INST TECNOLOGIA PARANA, 2022)Sunulan araştırmada yoğurt üretiminde beş farklı keten tohumu tozu (FSP) oranı (%0, %0,25, %0,50, %0,75 ve %1) kullanılmış ve örnekler buzdolabında (+4 derece) 28 gün boyunca saklanmıştır. C). Yoğurtların asitlik, pH, ...