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Comparative assessment of quality parameters and bioactive compounds of white and black garlic
(Springer, 2022)
Quality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black garlic samples were investigated. It was found that the black garlic ...
Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt
(Wiley, 2022)
Yogurt is a coagulated dairy product that is fermented by typical starter cultures. Yogurt has the highest demand rate among fermented products due to its sensory properties. Well-consumed food products are being enriched ...
Complex Coacervatıon of Chıckpea Proteın Isolate and Pectın: Effect of Bıopolymer Ratıo and ph
(Gıda Teknoloji Derneği, 2022)
Complex coacervation is an up-and-coming encapsulation technique widely working in the medicinal, food, agriculture, and textile industries. This study investigated the effect of biopolymer ratio and pH on the complexation ...
Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach
(Turkish Science and Technology Publishing, 2022)
Pomegranate (Punica granatum L.) is a fruit that grows in most tropical and subtropical regions. It has 52% aril, consisting of 78% juice which is used as; juice, molasses, jam, wine, and dried kernels. Potential health ...