Found: 22
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The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/7426793
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- Article
Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle "Erişte" Formulated with Oat and Quinoa Flours.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/8622114
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- Article
Protein Extraction Methods from the Edible Insects.
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- Records of Agricultural & Food Chemistry, 2024, p. 12, doi. 10.25135/rfac.2024.3rd.2976
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- Article
Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom (Pleurotusostreatus) slices.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15301
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- Article
Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15144
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- Article
Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 482, doi. 10.1111/ijfs.16072
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- Article
Foam mat drying of taro (Colocasia esculenta): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour.
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- Journal of Food Process Engineering, 2020, v. 43, n. 11, p. 1, doi. 10.1111/jfpe.13516
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- Article
Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder.
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- Journal of Food Science & Technology, 2021, v. 58, n. 10, p. 4011, doi. 10.1007/s13197-020-04864-x
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- Article
The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.).
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- Journal of Food Science & Technology, 2020, v. 57, n. 12, p. 4576, doi. 10.1007/s13197-020-04496-1
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Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ.
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- Journal of Food Science & Technology, 2019, v. 56, n. 12, p. 5204, doi. 10.1007/s13197-019-03989-y
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- Article
Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties.
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- Journal of Surfactants & Detergents, 2022, v. 25, n. 5, p. 539, doi. 10.1002/jsde.12608
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- Article
Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12803
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- Article
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 737, doi. 10.1111/jtxs.12643
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- Article
Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 6, p. 3067, doi. 10.1007/s11694-020-00552-8
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- Article
Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 6, p. 3048, doi. 10.1007/s11694-020-00540-y
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- Article
Spray dried spinach juice: powder properties.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1654, doi. 10.1007/s11694-018-9781-9
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- Article
ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2023, v. 48, n. 4, p. 888, doi. 10.15237/gida.GD23037
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- Article
CHARACTERIZATION OF THE FOAM-MAT DRIED EGG WHITE POWDER.
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- GIDA: The Journal of Food, 2020, v. 45, n. 1, p. 150, doi. 10.15237/gida.GD19120
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- Article
SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER.
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- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 907, doi. 10.15237/gida.GD19047
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- Article
DRYING CHARACTERISTICS OF RED BEET (BETA VULGARIS ESCULENTACRUENTA) PUREE IN A MICROWAVE OVEN.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 654, doi. 10.15237/gida.GD19028
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- Article
THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 328, doi. 10.15237/gida.GD18126
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- Article
TARÇIN, KEÇİBOYNUZU VE ZENCEFİL İLE ZENGİNLEŞTİRİLEREK ÜRETİLMİŞ KEÇİ SÜTÜ TOZLARININ ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 716, doi. 10.15237/gida.GD18046
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- Article