Filtreler

Bulunan: 3 Adet 0.001 sn

Yayıncı : Springer ✕Araştırmacılar : Camilya SMANALİYEVA ✕

Koleksiyon [1]

Araştırmacılar [3]

BM Sürdürülebilir Kalkınma [2]

Fakültesi / Enstitütü [1]

Yayın Türü [1]

Yayımlanma Yılı [2]

Dil [1]

Kaynak [2]

Veri Tabanları [3]

İndex Türü [2]

Yayıncı [1]

Bölümü [2]

Ulusal/Uluslararası [1]

Konu Başlıkları [17]

Dr. Camilya SMANALİYEVAMühendislik Fakültesi

Analytical and rheological investigations into selected unifloral German honey

Camilya SMANALİYEVA

The physicochemical and rheological properties parameters of five German unifloral honey: false acacia, heather, sunflower, lime and rape (39 samples) were analysed to demonstrate the relation between botanical origin and material properties. The validity of the rheological constitutive equations by Herschel-Bulkley, Ostwald-De Waele and Newton was confirmed by varying temperature and crystalline state. Highly structured (crystalline) honey exhibits temperature dependent with all rheological anomalies (shear thinning, yield point and rheodynamic behaviour) and can described an average effectiv ...Daha fazlası

Makale 2009 Mühendislik Fakültesi European Food Research and Technology229 ( 1 ) 63 Görüntülenme

Investigation of changes in rheological properties during processing of fermented cereal beverages

Canıl İSKAKOVA | Camilya SMANALİYEVA

Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of fermented beverages on a large commercial or industrial scale requires clearly established technical and technological requirements. This study shows a novel way to investigate the optimal process parameters of the Kyrgyz traditional fermented beverage Bozo using rotational rheological parameters. Five significant process parameters were investigated like cooking of millet porridge, the mashing temperature, the mashing time under conditions of mixing and ...Daha fazlası

Makale 2019 Mühendislik Fakültesi Journal of Food Science and Technology56 ( 9 ) 67 Görüntülenme

Determination of physicochemical parameters, phenolic content, and antioxidant capacity of wild cherry plum (Prunus divaricata Ledeb.) from the walnut-fruit forests of Kyrgyzstan

Camilya SMANALİYEVA | Canıl İSKAKOVA | Cıldız ÖSKÖNBAEVA

Wild fruits and berries from the walnut-fruit forests of Kyrgyzstan may hold nutritional and health benefits for humans. Since information on their nutritional value is scarce, physical properties and nutritional value of naturally occurring red, black, and yellow cherry plum fruits (Prunus divaricata Ledeb.) were evaluated. The wild cherry plums featured moisture contents between 81.07 and 85.87%, reducing sugar contents of 6.83-8.42%, alimentary fiber of 0.78-1.38%, ash contents of 0.48-0.74%, acidity levels of 0.97-2.31%, and ascorbic acid concentrations of 16.00-30.25 mg/100 g. The total p ...Daha fazlası

Makale 2019 Mühendislik Fakültesi European Food Research and Technology245 ( 10 ) 110 Görüntülenme

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