Fındıkların uçucu yağ içeren yenilebilir protein filmlerle kaplanmasının depolama sırasındaki oksidatif stabilite ve duyusal kalite üzerine etkisi

Çalıkoğlu, E., Ankara Univ., Faculty of Engineering, Ankara . Div. of Food Engineering

Effect of coating of hazelnut with edible protein films containing essential oils on the oxidative stability and sensory quality during storage | Fındıkların uçucu yağ içeren yenilebilir protein filmlerle kaplanmasının depolama sırasındaki oksidatif stabilite ve duyusal kalite üzerine etkisi

2008

Çalıkoğlu, E., Ankara Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering

anglais. This study evaluated the applicability of whey protein isolate (WPI) as edible coating material on hazelnuts (Corylus avellana L.). Also clove bud and cinnamon bark volatile oils were applied on WPI based films and the effects of the applied coatings on oxidative stability, texture, sensory and color characteristics were investigated.

Afficher plus [+]

turc. Bu çalışmada, fındıkta (Corylus avellana L) yenilebilir kaplama materyali olarak PAS protein izolatının uygulanabilirliği denenmiştir. Ayrıca, karanfil ve tarçın uçucu yağlarının PAS bazlı filmlerde kullanımı sağlanmış ve uygulanan kaplamaların oksidatif stabilite, tekstür, duyusal ve renk özellikleri üzerine etkisi araştırılmıştır.

Afficher plus [+]

Mots clés AGROVOC

aceites esenciales acide gras additif alimentaire aditivos alimentarios almacenamiento analyse organoleptique avellana calidad chemical composition chemicophysical properties coating color colour composition chimique contenido de humedad couleur distillation distilling eficacia en el uso enrobage essential oils estabilidad oxidativa fatty acids food additives formulaciones formulation formulations grillage hazelnuts huile essentielle moisture content noisette organoleptic analysis oxidative stability peroxides protein isolates quality revestimiento roasting stockage storage temperatura temperature teneur en eau textura texture tostado turkey turquie use efficiency

Informations bibliographiques

Editeur

Ankara Univ., Graduate School of Natural and Applied Sciences

Pagination

133 p.

D'autres materias

Efficacita© d'utilisation; Aucidos grasos; Aislado de proteanas; Turquaa; Propria©ta© physicochimique; Stabilita© oxydative; Propiedades fisicoquamicas; Composicia³n quimica; Qualita©; Anailisis organola©ptico; Destilacia³n; Pa©roxyde; Tempa©rature; Pera³xidos; Isolat prota©ique

Langue

turc

Note

Summaries (En, Tr)

52 tables

39 fig.

ref.

Thesis (PhD in Food Engineering)

Type

Summary; Thesis

Auteur institutionnelle

Ankara Univ., Graduate School of Natural and Applied Sciences, Ankara (Turkey)

Sur AGRIS depuis: 2012-07-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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2008

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Informations bibliographiques