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Toplam kayıt 12, listelenen: 1-10
Clarification of pomegranate juice using PSF microfiltration membranes fabricated with nano TiO(2)and Al2O3
(WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA, 2020)
Microfiltration (MF) membranes were fabricated using PSF/PEI (17/2 wt%) with TiO(2)and Al(2)O(3)nanoparticles to enhance pomegranate juice clarification performance. The membrane performances were tested using dead-end ...
Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated with TiO2 and Al2O3 Nanoparticles
(SPRINGER, ONE NEW YORK PLAZA, SUITE 4600, NEW YORK, NY, UNITED STATES, 2020)
To enhance anti-fouling properties of polymeric membranes during apple juice clarification, PSF/PEI (20/2 wt%) ultrafiltration (UF) membranes were modified with TiO2 and Al2O3 nanoparticles using the phase inversion method. ...
Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability
(WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA, 2020)
Background and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative ...
In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
(Elsevier Ltd, 2020)
In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to ...
Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra
(ELSEVIER, 2022)
In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between
buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60–90 ◦C) and MA to BS ratio
(0.1–0.8 ...
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
(MDPI, 2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of
colored wheats. White ...
Comparative life cycle assessment of retort pouch and aluminum can for ready-to-eat bean packaging
(SPRINGER, 2023)
Since packaging contributes to severe environmental impacts in food production, alternatives of packaging materials that satisfy customer needs while minimizing environmental impacts in a cost-effective manner should be ...
BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES
(Prof. Dr. İbrahim ÇAKIR, 2022)
This study aimed to investigate the effect of different reaction conditions on the digestibility properties of buckwheat starch-myristic acid complex samples produced using different myristic acid concentrations and different ...
Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology
(SPRINGER INDIA7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI 110 001, INDIA, 2021)
Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to ...
Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making
(SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2021)
Lentil is an alternative gluten-free source with high protein content. In our study, lentil seeds were germinated to enhance the functional and antioxidant properties of lentil. The raw and germinated lentil flour was ...