Now showing items 1-6 of 6
Syneresis and Rheological Behaviors of Set Yogurt Containing Green Tea and Green Coffee Powders
(Elsevier Science Inc, 2017)
This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. The effect of ...
Phenolic Composition and Antioxidant Activity of Salvia Tomentosa Miller: Effects of Cultivation, Harvesting Year, and Storage
(Tubitak Scientific & Technical Research Council Turkey, 2013)
Salvia tomentosa is a common medicinal plant, and it is consumed as an herbal tea in some Mediterranean countries. It has been extensively collected from its natural habitat, and careless collection has caused the recent ...
Rapid Detection of Salmonella in Milk by Combined Immunomagnetic Separation-Polymerase Chain Reaction Assay
(Elsevier Science Inc, 2009)
During the past few years, milk has presented a risk of Salmonella contamination; it has been implicated as the cause in several outbreaks of salmonellosis. Because conventional detection methods require 5 to 7 d for ...
Sieving Effect of Heat-Denatured Milk Proteins During Ultrafiltration of Skim Milk. I. The Preliminary Approach
(Elsevier Science Inc, 2005)
The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is ...
Identification And Enzymatic Characterization Of The Yeasts Isolated From Erzincan Tulum Cheese
(Croatian Dairy Union, 2012)
In this study, 146 yeast isolates were obtained from 45 Erzincan tulum cheese samples. By using API ID 32C test system and some complementary morphological, physiological and biochemical tests, 121 of the isolates could ...
Expansion In Chickpea (Cicer Arietinum L.) Seed During Soaking And Cooking
(Polish Acad Sciences, Inst Agrophysics, 2016)
The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100 degrees C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in ...