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Phenolics profile of a naturally debittering olive in comparison to regular olive varieties
BACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol ...
Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties
Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require ...
IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
The aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured ...
Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow-corn oil blends
The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and ...