Browsing Mühendislik Fakültesi by Publisher "Elsevier"
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Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
(Elsevier, 2021)In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and ... -
Fabrication of flexible, cost-effective, and scalable silver substrates for efficient surface enhanced Raman spectroscopy based trace detection
(Elsevier, 2021)The fabrication and optimization of cost-effective, eco-friendly, uniform and flexible SERS platforms by facile synthesis routes has recently attracted great attention for trace detection of various analytes. Herein, we ... -
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients
(Elsevier, 2020)The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ... -
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
(Elsevier, 2020)Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ...