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Toplam kayıt 9, listelenen: 1-9
The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat
(Taylor & Francis Inc, 2020)
This study aimed to determine the effect of various marinades and their
concentrations, as well as various cooking procedures, on polycyclic aromatic
hydrocarbon (PAH) formation in cooked beef. The PAH levels in meat ...
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 ...
The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production
(Springer İndia, 2019)
Enzyme resistant starch (ERS) is a indigestible form of starch and it can behave like dietary fibre that are the indigestible food components essential for a healthy lifestyle. The aim of this study was to examine the ...
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 ...
Microbiological and chemical properties of wet tarhana produced by different dairy products
(Springer İndia, 2018)
This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, ...
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
(Wiley, 2018)
The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivatedin Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were ...
The stages of candied chestnut production and the influence of the sorbitol used on their properties
(Wageningen Academic Publishers, 2018)
Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied ...
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
(Springer India, 2021)
Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for ...
Modulating of food glycemic response by lactic acid bacteria
(Elsevier Ltd, 2022)
There are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids, fatty acids, sugar alcohols, bioactive peptides, and exopolysaccharides by bacteria, yeast, ...