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Toplam kayıt 3, listelenen: 1-3
Optimization of pectin extraction from orange pulp and characterization of compositional and steady shear properties [Portakal posasından modifiye pektin eldesi ve optimizasyonu, kompozisyonel ve yatışkan faz özelliklerinin karakterizasyonu]
(Namik Kemal University - Agricultural Faculty, 2017)
Pectin, which is one of the most important wastes of fruit juice industry, was extracted from orange pulp at optimum conditions (pH, time and temperature) and modified using pectinase. The effect of modification on the ...
Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
(Elsevier Ltd, 2016)
This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice ...
Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics
(Elsevier Inc., 2015)
Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production ...