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Toplam kayıt 9, listelenen: 1-9
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 ...
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 ...
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 ...
Characterization of biodegradable bi-layer films from thermoplastic starch and poly-l-lactic acid
(John Wiley and Sons Inc, 2024)
This study aimed to enhance the oxygen barrier properties of polylactic acid (PLA) film, a biodegradable packaging material with high oxygen permeability (OP). Bi-layer films were produced by coating thermoplastic starch ...
Vinegar production from different cherry laurel fruits and investigation of some of their physicochemical properties
(M H SCHAPER GMBH CO KG, JAN-FEB 20)
In this study, seven types of traditional cherry laurel fruit vinegars (CLFV) belonging to three different species were produced. Vinegars, including those produced during the study and supplied from the market, were ...