Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles.

The aim of this research was to determine the quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Most quality properties of both muscles were similar apart from total fat content. Freeze-dried meat pieces were kept in ten different equilibrium levels of relative humidity (2.

Adsorption behaviour of bulgur.

The aim of this research was to determine the adsorption behaviour of bulgur. Three different particle sizes (2 View Article and Find Full Text PDF

Bioactive components of mother vinegar.

Objective: Mother vinegar is extracellular cellulose and is a thick, hard layer formed by the acetic acid bacteria on the surface of vinegar. The aim of the study was to determine the bioactive components of mother vinegar produced from various vinegars.

Methods: Mothers of vinegar were produced during vinegar productions using surface culture method from apple and pomegranate juices.

Functional properties of vinegar.

A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering responses.