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Abstract This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg sh...

Abstract This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: ...

Abstract Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the ...

Abstract Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including...

Abstract The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and...

Abstract The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone ...

Abstract Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and...

Abstract We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% ...

This paper presents results of an investigation of the features of phase and structure formation of a ternary compound during thermal sintering use of compacted TiH2-Al-C powder blends. The thermal sintering was carried ...

Abstract Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate ...

Magnetically treated water was used for the determination of the physiomechanical properties (setting time, water/powder ratio (W/P) and compressive strength) of a local plaster of Paris. The results were compared with t...

Abstract Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further incre...

It was found by scanning electron microscopy method that the ZrMn0.5Ni1.2Cr0.18А0.1 alloy has a dendritic structure, and the shooting of a typical section of the surface of the metalographic sample in characteristic rad...

In the course of the research it was determined that step-by-step air exposition of the Zr-Mn-Cr-Ni-V alloy (in the form of ingot and powder) facilitating the formation of concentration inhomogeneity significantly increa...