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) ...

This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 ...

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 ...