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Toplam kayıt 22, listelenen: 1-10
Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design
(AZTI-Tecnalia, 2022)
In this study, a dried fruit roll up (pestil) was produced by using different concentrations of wheat, corn and potato flours. Simplex lattice mixture design technique was performed to determine the best flour mixture ...
Probiotics Safety Aspect of Functional Foods
(Taylor and Francis Ltd., 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 ...
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 ...
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 ...
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 ...
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. ...
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 ...
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 ...