Dergi makalesi Açık Erişim
Karaca, Asli Can; Baskaya, Hakan; Guzel, Onder; Ak, Muhammet Mehmet
<?xml version='1.0' encoding='UTF-8'?> <record xmlns="http://www.loc.gov/MARC21/slim"> <leader>00000nam##2200000uu#4500</leader> <datafield tag="245" ind1=" " ind2=" "> <subfield code="a">Characterization of some physicochemical properties of spray-dried and freeze-dried sour cherry powders</subfield> </datafield> <datafield tag="909" ind1="C" ind2="4"> <subfield code="p">JOURNAL OF FOOD PROCESSING AND PRESERVATION</subfield> <subfield code="v">44</subfield> <subfield code="n">12</subfield> </datafield> <controlfield tag="001">4979</controlfield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="520" ind1=" " ind2=" "> <subfield code="a">The main goal of this study was to compare glass transition temperature (Tg)- a(w) relations, critical water activity (a(wc)) values, particle morphology, moisture sorption behavior, total phenolic content, and stability of freeze-dried (FD) and spray-dried (SD) sour cherry powders. The Tg of the SD and FD powders decreased from 57 degrees C to 14 degrees C and from 47 degrees C to 15 degrees C, respectively, as the a(w) increased from 0.03 to 0.35. Higher Tg values were observed for SD powder compared to FD powder in the a(w) range (0.03-0.35) covered in this work. The a(wc) was 0.29 for SD powder and 0.26 for FD powder. Scanning electron microscopy images showed that FD sour cherry powder exhibited a more porous morphology compared to SD powder. Total phenolic content of SD and FD powders was found to be similar (16.1 +/- 0.3 mg GAE/g sour cherry dry matter). The results of this study suggest that physicochemical properties of spray-dried sour cherry powders are comparable to those obtained by freeze drying.</subfield> </datafield> <datafield tag="650" ind1="1" ind2="7"> <subfield code="2">opendefinition.org</subfield> <subfield code="a">cc-by</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="u">AROMSA AS, GOSB Ihsan Dede Cad 700 Sk 704, TR-41480 Kocaeli, Turkey</subfield> <subfield code="a">Baskaya, Hakan</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="u">AROMSA AS, GOSB Ihsan Dede Cad 700 Sk 704, TR-41480 Kocaeli, Turkey</subfield> <subfield code="a">Guzel, Onder</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Ak, Muhammet Mehmet</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="b">article</subfield> <subfield code="a">publication</subfield> </datafield> <datafield tag="542" ind1=" " ind2=" "> <subfield code="l">open</subfield> </datafield> <datafield tag="100" ind1=" " ind2=" "> <subfield code="u">Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, Istanbul, Turkey</subfield> <subfield code="a">Karaca, Asli Can</subfield> </datafield> <datafield tag="260" ind1=" " ind2=" "> <subfield code="c">2020-01-01</subfield> </datafield> <controlfield tag="005">20210315060552.0</controlfield> <datafield tag="909" ind1="C" ind2="O"> <subfield code="o">oai:zenodo.org:4979</subfield> <subfield code="p">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="856" ind1="4" ind2=" "> <subfield code="z">md5:4d58766c70c153d8221c9582f4048d8b</subfield> <subfield code="s">209</subfield> <subfield code="u">https://aperta.ulakbim.gov.trrecord/4979/files/bib-3ee82ca1-23b2-479e-a29e-f746f1687c3a.txt</subfield> </datafield> <datafield tag="540" ind1=" " ind2=" "> <subfield code="u">http://www.opendefinition.org/licenses/cc-by</subfield> <subfield code="a">Creative Commons Attribution</subfield> </datafield> <datafield tag="024" ind1=" " ind2=" "> <subfield code="a">10.1111/jfpp.14975</subfield> <subfield code="2">doi</subfield> </datafield> </record>
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