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Effect Of Chitosan-Ascorbic Acid Coatings On The Refrigerated Storage Stability Of Fresh-Cut Apples
(2019)
Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve ...
Effect of High Hydrostatic Pressure on Background Microflora and Furan Formation in Fruit Pur,E Based Baby Foods
(Springer India, 2018)
The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a ...
Punica Granatum Peel Extract Protects Against Ionizing Radiation-Induced Enteritis and Leukocyte Apoptosis in Rats
(Oxford Univ Press, 2009)
Apoptosis/Cytokine/Enteritis/Ileum/Irradiation/Punica granatum/Pomegranate/Radioprotective. Radiation-induced enteritis is a well-recognized sequel of therapeutic irradiation. Therefore we examined the radioprotective ...
Purification And Characterization Of Polyphenol Oxidase, Peroxidase And Lipoxygenase From Freshly Cut Lettuce (L. Sativa)
(Faculty Food Technology Biotechnology, 2011)
Enzymatic reactions taking place in minimally processed vegetables are considered as a major problem, because they adversely affect sensorial and nutritional quality. Polyphenol oxidase (FPO), peroxidase (POD) and lipoxygenase ...
Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties
(De Gruyter Poland Sp Zoo, 2018)
Proximate composition, profiles of amino acids, sugars, organic acids, vitamins and minerals of fourteen Turkish hazelnut varieties harvested in 2013 and 2014 were investigated. Glutamic acid, arginine and aspartic acid ...
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 ...