Konu "Food products" için WoS İndeksli Yayınlar Koleksiyonu listeleme
Toplam kayıt 6, listelenen: 1-6
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The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat
(Blackwell Publishing Ltd, 2016)The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added ... -
Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding
(Springer, 2018)Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic ... -
Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources
(Springer Verlag, 2018)The quality and biochemical properties of honey are affected by heating or during storage period. The most important biochemical reaction that occurs in this process is the Maillard reaction. HMF (5-hydroxymethylfurfural) ... -
Simple time-saving method for iron determination based on fluorescence quenching of an azaflavanon-3-ol compound
(American Chemical Society, 2015)A simple and time-saving spectrofluorometric method developed using an azaflavanon-3-ol compound was used for the determination of iron in various food samples. Nitric acid and hydrogen peroxide were used for digestion of ... -
Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
(Elsevier Ltd, 2014)In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, ... -
Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization
(Elsevier Ltd, 2015)This study was the first attempt to understand if thermal stability of any food product during storage could be determined. In this respect, a novel method, namely, the thermal loop test was used to determine structural ...