Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers ...

Olive leaves are important by-products for the recovery of phenolic compounds and extracts with high phenolic content using lactic acid bacteria during fermentation. Lactiplantibacillus plantarum (L. plantarum) strains as ...

Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea's overall quality and consumer acceptance. In the ...

Aqueous extract of fruit obtained from Ficus racemosa enriched with phenolic components was used for the first time to fabricate chitosan (CS) and sodium alginate (SA)-based edible films. The edible films supplemented with ...

This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with ...

This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (Izmir and Manisa) and compared them to basic terroir properties over the course of two ...

This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved ...

The size distribution of droplets in emulsions is very important for adjusting the effects of many indices on their quality. In addition to other methods for the determination of the size distribution of droplets, the usage ...

This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different ...

Amaç: Bu makalede zeytinin çok değerli bir ürün olan zeytinyağına işlenmesi sırasında açığa çıkan üretim prosesi atık/yan ürünleri zeytin yaprağı, pirina ve karasuyun gıda endüstrisi başta olmak üzere farklı kullanım ...