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Toplam kayıt 7, listelenen: 1-7
In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
(Elsevier Ltd, 2020)
In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to ...
Formation of resistant starch from amylotype corn starch and determination of the functional properties
(CODON PUBLICATIONS, 2013)
High amylose corn starch was hydrolysed with HCl at 40 °C for 0.5-2.0 h. Then the native and acid-modified starch
samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were ...
PSF/SiO2 NANOKOMPOZİT MEMBRAN ÜRETİMİ VE ELMA SUYU BERRAKLAŞTIRMA PROSESİNDE KULLANIMI
(Prof. Dr. İbrahim ÇAKIR, 2019)
Bu çalışmada faz dönüşümü yöntemi kullanılarak üretilen PSF/PEI (%20/2, w/w) membranlar, farklıkonsantrasyonlarda SiO2 nanopartikülü (%0,01; 0.03; 0.05) kullanılarak modifiye edilmiş ve üretilennanokompozit membranların ...
Nişasta Nanokristali Üretimi ve Karakterizasyonu
(Osman Sağdıç, 2019)
Bu çalışmada nano malzeme üretimi konusunda doğal ve yenilenebilir bir kaynak olarak son yıllarda oldukça ilgi çeken birhammadde olan nişastadan yüksek kristaliniteye sahip nanokristal üretimi hedeflenmiştir. Bu amaçla ...
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
(MDPI, 2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of
colored wheats. White ...
BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES
(Prof. Dr. İbrahim ÇAKIR, 2022)
This study aimed to investigate the effect of different reaction conditions on the digestibility properties of buckwheat starch-myristic acid complex samples produced using different myristic acid concentrations and different ...
Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making
(SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2021)
Lentil is an alternative gluten-free source with high protein content. In our study, lentil seeds were germinated to enhance the functional and antioxidant properties of lentil. The raw and germinated lentil flour was ...