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Evaluation of the quality criteria of freeze dried chestnut produced for enrichment of breakfast cereal products | Kahvaltılık gevrekleri zenginleştirmek amacıyla üretilen dondurarak kurutulmuş kestanenin kalite kriterlerinin değerlendirilmesi

2008

Yurdakul, E., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering

AGROVOC Keywords
breakfast cereals cereales para desayuno chemical composition chemicophysical properties chestnuts color colour composition chimique contenido de humedad contenido mineral contenido proteico couleur firmeza firmness food fortification fortification des aliments (homme) freeze drying keeping quality lipid content lyophilisation mineral content moisture content procesamiento processing protein content rehydration temperatura temperature teneur en eau teneur en lipides textura texture traitement turkey turquie
Bibliographic information
Publisher
Ege University, Graduate School of Natural and Applied Sciences
Pagination
165 p.
Other Subjects
Fermeta©; Ca©ra©ale pour petit dejeuner; Contenido de la­pidos; Teneur en prota©ines; Propiedades fisicoqua­micas; Turqua­a; Aptitud para la conservacia³n; Propria©ta© physicochimique; Castaa±a; Teneur en a©la©ments mina©raux; Rehidratacia³n; Fortificacia³n de alimentos; Ra©hydratation; Chaotaigne; Composicia³n quimica; Liofilizacia³n; Tempa©rature; Aptitude aa la conservation
Language
Turkish
Note
Summaries (En, Tr)
20 tables
22 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)
2012-08-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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