Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Sebnem TAVMAN"'
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 94, Iss suppl 3 (2022)
Abstract In this study, extruded noodles incorporated with dried green bean, tomato, and okra seed powder was produced using an extruder at 80 °C and 100 °C barrel temperatures. Vegetable powder was blended with wheat flour at weight ratios of 0:10
Externí odkaz:
https://doaj.org/article/3abd4745c8114187b3168e8749a6fc73
Publikováno v:
Foods, Vol 12, Iss 5, p 1029 (2023)
The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is cre
Externí odkaz:
https://doaj.org/article/5aeb2847a05044a19eae1c041e8e6f7e
Publikováno v:
Hittite Journal of Science and Engineering, Vol 6, Iss 2, Pp 91-98 (2019)
W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the
Externí odkaz:
https://doaj.org/article/067ec4893eba4dcdb0d5bdca4bf9d522
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0
ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat a
Externí odkaz:
https://doaj.org/article/e34a9c748b2c4d65bfaae5f2b594a807
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 91, Iss 3
Abstract: In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20
Externí odkaz:
https://doaj.org/article/f1e66f541f554faa9ac46b8b9c33e0f4
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e39121, Published: 18 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e39121, Published: 18 MAR 2022
Pear pomace powder (PPP), xanthan gum (XG), and their combined effect on batter rheology, pasting properties, and the quality parameters of quinoa-based gluten-free cupcakes (GFC) were investigated. The water-retention capacities of flour blends, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::885c6545a123d4e37b672154784eb6a5
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101011
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101011
This study was conducted to extract pepsin-soluble collagen with ultrasound aided process (UPSC) from lamb feet and investigate the effects of ultrasonic treatment at different temperatures and times on collagen concentration and structure. The most
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2c8f394ecbba5d51312e801e0c09421
https://hdl.handle.net/11454/76722
https://hdl.handle.net/11454/76722
Due to the harmful effects of plastics on nature, consumers prefer natural products, hence causing an increase in the interest in edible films. In this study, the extraction of polysaccharides from fresh and dried okra was first investigated, followe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36fbf5800b498d7422f27b45c99c5036
https://hdl.handle.net/11454/76217
https://hdl.handle.net/11454/76217
Autor:
Elisabete M.C. Alexandre, Valérie L. Almli, Graciela Alvarez, Jessica Aschemann-Witzel, Carla Caldeira, Sara Corrado, Christine Costello, Ilona E. de Hooge, Hans De Steur, Manoj K. Dora, Gabriel da Silva Filipini, Xavier Gellynck, Selale Glaue, Nihan Gogus, Tiziano Gomiero, Gang Liu, Lara Manzocco, Paola Chaves Martins, Vilásia Guimarães Martins, Ultan McCarthy, Samuel Mercier, Martin Mondor, Sílvia A. Moreira, Semih Otles, Aditya Parmar, Darian Pearce, Manuela Pintado, Carlos A. Pinto, Stella Plazzotta, Viviane Patrícia Romani, Serenella Sala, Jorge A. Saraiva, Taija Sinkko, Despoudi Stella, Sebnem Tavman, Ismail Uysal, Sebastien Villeneuve, Joshua Wesana, Li Xue
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53fc483a91a75d55c27a96561a775383
https://doi.org/10.1016/b978-0-12-815357-4.00017-1
https://doi.org/10.1016/b978-0-12-815357-4.00017-1