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Toplam kayıt 33, listelenen: 1-10
Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
(Karger, 2018)
The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and ...
Chemical composition, antioxidant and antimicrobial activity of Colchicum speciosum Steven growing in Türkiye
(Pakistan Association of Advancement in Agricultural Sciences, 2022)
In the current study, the chemical constituents, antioxidant and antimicrobial activity of the volatile oil obtained from flowers and stems of C. speciosum growing in Türkiye were investigated. Both volatile oils were ...
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 ...
Evaluation of By-Products of Potato Peel as Food Additive
(Bentham Science Publishers, 2022)
The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, ...
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 ...
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 ...