Konu "functional food" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
Toplam kayıt 2, listelenen: 1-2
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CONSUMER ACCEPTABILITY OF BREAD PRODUCED FROM BY-PRODUCTS OF WINE INDUSTRY
(PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2017)The aim of this study was to determine consumer acceptance for breads fortified with the grape pomace by products of wine industry. Pomaces were added to bread flour at 0, 5, 7.5 and 10% levels. After sensory analyses the ... -
Probiotics Safety Aspect of Functional Foods
(Taylor & Francis Inc, 2022)In recent years, interest in probiotics has increased as functional foods improve quality of life and consumers become more health-conscious. The European Food Safety Authority (EFSA) has determined that all common probiotics ...