Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Shivangi Kelkar"'
Autor:
Ilkem Demirkesen, Serpil Sahin, E. Puchulu-Campanella, Gulum Sumnu, Osvaldo H. Campanella, Shivangi Kelkar
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 8:349-358
The impact of sourdough amount (20, 40 and 60%) on the rheological behaviour of gluten-free chestnut-rice dough formulations and quality parameters (pH, total titratable acidity, firmness, volume and crumb microstructure) of the corresponding breads
Publikováno v:
Journal of Food Engineering. 159:36-41
Density of foods is an important physical property, which depends on structural properties of food. For porous foods such as baked foods, accurate measurement of density is challenging since traditional density measurement techniques are tedious, ope
Autor:
Ilkem Demirkesen, Gulum Sumnu, Shivangi Kelkar, Martin R. Okos, Serpil Sahin, Osvaldo H. Campanella
Publikováno v:
Food Hydrocolloids. 36:37-44
The effects of different gums and gum blends addition on crumb structure of gluten-free breads were studied by X-ray microtomography. The gums used were xanthan, guar, locust bean (LBG), agar, methylcellulose (MC), carboxymethylcellulose (CMC) and hy
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:8174-8178
Photoirradiation processing can be used to rapidly synthesize conjugated linoleic acid (CLA) in large quantities in soy oil. The objective of this study was to evaluate the effect of the level of refining of soy oil on CLA yields and oxidative proper