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Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert
(2021)
The powdered food mixtures are widely consumed due to their ease of preparation and storage. Although the addition of sucrose improves the reconstitution process of ready-to-use powdered desserts, high amounts of sucrose ...
Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization
(2021)
The enzymatic glycerolysis conditions in the production emulsifier by using the rendering waste oil were optimized in the present study. The effects of changes in duration (1-27 h), temperature (50-80 degrees C), enzyme ...
Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach
(2021)
In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type ...
Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology
(2021)
This study was systematically investigated the bulk and interfacial rheological properties of the poppy seed proteins as new source of plant proteins for healthier diets. Results revealed that low molecular weight of ...
Investigation of optical, electronic, and magnetic properties of p-type NiO thin film on different substrates
(Elsevier, 31 August )
In this study, high-quality p-type NiO semiconductor thin film was investigated using the thermal evaporation
method after thermal oxidation of as-deposited 50 nm Ni film at 450◦C for 2.5 h. NiO thin film simultaneously
formed ...
Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties
(2021)
In the present study, the mono,-diglycerides obtained from rendering waste oil were encapsulated with skim milk powder (MP) and whey protein (WP), and the properties of surfactants obtained were determined. The encapsulation ...
Influence Of Using Scarlet Runner Bean Flour On The Production And Physicochemical, Textural, And Sensorial Properties Of Vegan Cakes: WASPAS-SWARA Techniques
(International Journal of Gastronomy and Food Science, 2022)
The present study aims to assess the use of scarlet runner bean (Phaseolus coccineus L.) flour having high protein
content in the production of vegan cake, determine the product properties, and analyze the preferences ...
MARKETING STRATEGIES OF BANKS IN THE PERIOD OF METAVERSE, BLOCKCHAIN, AND CRYPTOCURRENCY IN THE CONTEXT OF CONSUMER BEHAVIOR THEORIES
(International Journal of Insurance and Finance, 2022)
The banking sector is one of the sectors that follows and adapts to technology the most, using it to develop solutions for problems. With the development of information and communication technologies, telephone banking, ...
Application of levulinic acid-based natural deep eutectic solvents for extraction and determination of deltamethrin in food samples
(13 October)
In the study, a fast and green natural deep eutectic solvent based ultrasound-assisted liquid liquid
microextraction (NDES-UALLME) were proposed for the determination and extraction of
deltamethrin in food samples using ...
324-fs Pulses From a SESAM Modelocked Backside-Cooled 2-μm VECSEL
(IEEE Photonics Technology Letters, 2022/3/2)
We present the first modelocked backside-cooled GaSb VECSEL (Vertical External Cavity Surface Emitting Laser) operating above 2 μm . Using a two quantum well InGaSb SESAM (SEmiconductor Saturable Absorber Mirror) in a ...