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Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage
(Wageningen Academic Publishers, 2019)
The aim of this study was to investigate the effect of low (65, 72 and 85 degrees C) and high (105, 110 and 115 degrees C) temperature heat treatment on the microbiological, physical and chemical properties of high pressure ...
Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone
(Academic Press, 2021)
In this study, high pressure homogenized (HPH) hazelnut beverage samples were acidified with glucono-?-lactone (GDL) and rheological, structural and gel strength properties of the cold-set gels were characterized. Hazelnut ...