Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels

Date

2017-01-01

Author

Tatar, Betül
Şümnü, Servet Gülüm
Öztop, Halil Mecit

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URI

https://hdl.handle.net/11511/84314

Journal

International Journal of Nutrition and Food Engineering

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Unverified, Article

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Effects of Centrifugation Encapsulation Method and Different Coating Materials on the Total Antioxidant Activity of the Microcapsules of Powdered Cherry Laurels Tatar, Betül; Şümnü, Servet Gülüm; Öztop, Halil Mecit; Ayaz, Ezgi (null; 2016-12-06)
Effects of centrifugation encapsulation method and different coating materials on total antioxidant activity of microcapsules of powdered cherry laurels Tatar, Betül; Şümnü, Servet Gülüm; Öztop, Halil Mecit; Ayaz, Ezgi (2016-12-05)
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Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes Aydogdu, AYÇA; Şümnü, Servet Gülüm; Şahin, Serpil (2018-02-01) The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (GaEuro(3)). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and...
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Citation Formats

B. Tatar, S. G. Şümnü, and H. M. Öztop, “Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels,” International Journal of Nutrition and Food Engineering, pp. 901–904, 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/84314.