Determination of free fatty acids and volatile compounds of butter oil produced from pasteurized and unpasteurized butter at different temperatures
In this study, the effects of different raw materials, different processing temperatures, and
storage temperatures on some properties of butter oil were investigated. Two different kinds …
storage temperatures on some properties of butter oil were investigated. Two different kinds …
Foodborne Pathogens cum Contamination, Hygiene Practices, and Other Associated Issues in Ready-to-Eat Food
The ongoing technological development has caused some obvious lifestyle changes,
including people opting for ready-to-eat (RTE) foods to save time. RTE foods are a group of …
including people opting for ready-to-eat (RTE) foods to save time. RTE foods are a group of …
Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters
M Beşer, E Gündoğdu - Heliyon, 2024 - cell.com
This study investigated 29 butter samples from Trabzon, Turkey. Cholesterol contents
ranged from 134.13 to 325 mg/100 g, α-tocopherol contents ranged from 1.62 to 3.37 …
ranged from 134.13 to 325 mg/100 g, α-tocopherol contents ranged from 1.62 to 3.37 …
Sürülebilir Özellikte Yeni Kahvaltılık Bir Ürün: Dut Pekmezi Kreması
Bu çalışmada, farklı oranlarda (% 20,% 23,% 26 ve% 29) sadeyağ içeren sürülebilir özellikte
dut pekmezi kreması üretilerek+ 4° C'de 90 gün süreyle depolanmış ve bu ürünün depolama …
dut pekmezi kreması üretilerek+ 4° C'de 90 gün süreyle depolanmış ve bu ürünün depolama …
Kastamonu ilinin merkez köylerinde üretilen tereyağlarının bazı mikrobiyolojik ve fizikokimyasal özelliklerinin belirlenmesi
DT Kahyaoğlu, G Musaoğlu - Mustafa Kemal Üniversitesi Tarım …, 2022 - dergipark.org.tr
Amaç: Bu araştırmada Kastamonu ilinin merkez köylerinde üretilip piyasaya sunulan
tereyağlarının bazı mikrobiyolojik ve fizikokimyasal özellikleri incelenmiştir. Yöntem ve …
tereyağlarının bazı mikrobiyolojik ve fizikokimyasal özellikleri incelenmiştir. Yöntem ve …
ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS
H Keskin - Gıda, 2022 - dergipark.org.tr
Bu çalışma, piyasada satılan tereyağlarının fizikokimyasal özelliklerini, oksidasyon
seviyelerini, termal davranışlarını, yağ asidi bileşimlerini ve Türk Gıda Kodeksi ile kalite …
seviyelerini, termal davranışlarını, yağ asidi bileşimlerini ve Türk Gıda Kodeksi ile kalite …
Assessment of physicochemical characteristics, oxidative, and thermal properties of butters.
HK Çavdar - GIDA/The Journal of FOOD, 2022 - search.ebscohost.com
This study aimed to evaluate the marketed butters in terms of physicochemical properties,
oxidation levels, thermal behaviors, fatty acid composition, and quality matching of them with …
oxidation levels, thermal behaviors, fatty acid composition, and quality matching of them with …
Determination of some microbiological and physicochemical properties of butter produced in central villages of Kastamonu province of Turkey.
DT Kahyaoğlu, G Musaoğlu - 2022 - cabidigitallibrary.org
Aims: In this study, some microbiological and physicochemical properties of butter produced
in central villages of Kastamonu province of Turkey and put on the market were investigated …
in central villages of Kastamonu province of Turkey and put on the market were investigated …