Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sirvan Sultan Uguz"'
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Hard candies produced from sucrose and doctoring agents such as glucose syrup (GS) and high fructose corn syrup (FS) have been investigated in terms of their final composition, glass transition temperature (Tg), degree of crystallinity, total soluble
Externí odkaz:
https://doaj.org/article/d540ee4459524afbbffac28a225c7159
Publikováno v:
Molecules, Vol 27, Iss 19, p 6745 (2022)
The TD-NMR technique mostly involves the use of T1 (spin-lattice) and T2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by many factors and might not always be the best indi
Externí odkaz:
https://doaj.org/article/34cb4e9bef4248c9843e823d7abd9aa0
Autor:
Mecit Halil Oztop, Pedro J. Sebastião, Maria Jardim Beira, E. Burcin Ozvural, Sirvan Sultan Uguz
Publikováno v:
Molecular Physics. 117:1015-1019
Frankfurters are categorised as ready to eat meat products and are prepared by using different meat sources including beef, chicken, turkey or pork or mixtures of them. Due to cost and feasibility,...
Publikováno v:
Journal of Food Process Engineering. 40:e12465
WOS: 000400153500043 Hydrogels are usually prepared from hydrophilic polymers and when different types of polymers are blended or emulsified with an oil phase the resulting gel is usually known as a composite gel. The objective of this study was to a
Autor:
'Sirvan Sultan Uguz
Publikováno v:
Barıs Ozel