Yayıncı "Wiley" Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu için listeleme
Toplam kayıt 3, listelenen: 1-3
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Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids
(Wiley, 2023)BACKGROUNDAnthocyanins are responsible for both attractive colour of pomegranate juice (PJ) and its health-promoting effects against cancer and coronary heart disease. However, 5-hydroxymethylfurfural (HMF) at some ... -
Low temperature and high velocity assisted fluidized bed drying characteristics of bee pollen as bioactive food
(Wiley, 2020)This study reveals the low temperature high velocity (LTHV) assisted fluidized bed drying can preserve to the bioactive components of bee pollen. LTHV assisted fluidized bed drying characteristics of bee pollen. For this ... -
Mathematical modeling of low temperature high velocity (LTHV) drying in foods
(Wiley, 2017)The main purpose of this study is the mathematical modeling of low temperature and high velocity (LTHV) drying method with different temperatures and its comprehensive evaluations in fish. For this purpose, 200g of trout ...