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Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
(Elsevier Sci Ltd, 2019)
The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for ...
Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins
(Springer, 2019)
Mechanically deboned chicken meat protein concentrate (CMPC) was mixed with 30, 40 and 50% glycerol to produce films and physical, thermal, chemical, morphological and microstructural properties of films were characterized. ...
High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
(Elsevier Sci Ltd, 2018)
The effect of high pressure homogenization (HPH) on edible films obtained from mechanically deboned chicken meat proteins (MDCM-P), a by-product of poultry industry, was investigated. Film forming suspensions (FFS) were ...
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 ...
Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
(Springer, 2018)
Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which ...
Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils
(Elsevier, 2020)
Thyme, rosemary or clove essential oils at 1.5 % were added to mechanically deboned chicken meat protein (MDCM-P) films, and physicochemical, antioxidant and antimicrobial properties were investigated. Moisture, thickness, ...
Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties
(Elsevier, 2020)
In this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were ...
Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins
(Elsevier, 2020)
The ability of high-pressure homogenization (HPH) to modify the functional, structural and rheological properties of lentil protein isolate (LPI) suspensions were investigated. Protein patterns remained unchanged with HPH ...
Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks
(Elsevier Sci Ltd, 2019)
The performance of mechanically deboned chicken meat protein (MDCM-P) coatings containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the storage quality of heat treated sucuks during 45 days of ...
Rheological and microstructural characterization of royal jelly at different temperatures
(Wiley, 2019)
In this study, effect of temperature (4, 10, 25, and 35 degrees C) on microstructural and rheological properties of royal jelly (RJ) was investigated. Our results indicated that pH and proximate composition of RJ was ...
