Ara
Toplam kayıt 3, listelenen: 1-3
Sorption isotherms of coffee in different stages for producing Turkish coffee
(Blackwell Publishing Ltd, 2020)
The aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the different water activity ...
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
(Elsevier, 2020)
The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The
highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF
content ...
A new gluten-free product: Brown rice bulgur, and its physical and chemical properties
(Blackwell Publishing Ltd, 2020)
In this research, a new alternative food product, defined as brown rice bulgur (BRB), rich in functional components compared to white rice and cooked in a short time compared to brown rice was developed for society especially ...