Tez Dosyaları 12
Food spoilage monitoring using carbon nanodots and uv irradiation reinforced colorimetric fish gelatin films
Utilization of curcumin and biodegradable polymers in intelligent and active food packaging
Encapsulation of olive leaf extract by double emulsion method
CURCUMIN-INCORPORATED COMPOSITE ACTIVE FILMS BASED ON CHITIN AND GLUCAN COMPLEXES EXTRACTED FROM AGARICUS BISPORUS
FORMULATION AND CHARACTERIZATION OF A FUNCTIONALIZED TOMATO SNACK BAR
Magnesium fortification in cakes by using double emulsions with legume flours
Development of a time domain (TD) NMR approach by using the relation between molecular mobility and crystallization behavior to quantify caking in food powders
The effects of citric acid crosslinking on fabrication and characterization of gelatin/curcumin-based electrospun antioxidant nanofibers
IMPROVEMENT OF PEA PROTEINS' PROPERTIES BY MICROWAVE GLYCATION
Encapsulation of caffeic acid in carob bean flour and whey protein-based nanofibers by electrospinning
Encapsulation of grape seed extract in rye flour and whey protein-based electrospun nanofibers
SUCROSE CRYSTALLIZATION BY USING MICROWAVE-VACUUM EVAPORATION