Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and ...

Sızgıt which is consumed likely and frequently a traditional meat product producing by Cappadocian people. This study aims to determine the physicochemical and microbiological properties of traditional and commercial Sızgıt. ...

In this study, the effects of different altitudes on the physicochemical properties and aroma compounds of astragalus honey were investigated. As the altitude increased, the moisture content of honey samples decreased. ...

Bu çalışmada, ülkemizin farklı bölgelerinde yetiştirilen (Mersin, Ordu, Samsun ve Yalova) Hayward kivi çeşidinin serbest aroma bileşiklerinin belirlenmesi amaçlanmıştır. Aroma maddelerinin ekstraksiyonu sıvı-sıvı ekstraksiyon ...

The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) ...

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and ...

Bu çalışmada fonksiyonel özellikleri bir çok araştırmada tespit edilen kabak çekirdeği yağının kek üretiminde kullanım imkanları araştırılmış ve bu şekilde kabak çekirdeği yağının fonksiyonelliğinin keke aktarılarak kekin ...

Studies on effective use of water resources for sustainable agricultural production are necessary to achieve the required food production to meet the growing demand in the world. This study was conducted, under the field ...