Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/33155
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dc.date.accessioned2023-06-23T12:00:23Z-
dc.date.available2023-06-23T12:00:23Z-
dc.date.issued2013-
dc.identifier.citationTamer, C. E. vd. (2013). "A research on the fortification applications for jelly confectionery". Journal of Food, Agriculture and Environment, 11(2), 152-157.en_US
dc.identifier.issn1459-0255-
dc.identifier.issn1459-0263-
dc.identifier.urihttp://hdl.handle.net/11452/33155-
dc.description.abstractIn this research, jelly confectionery, especially consumed by children and young people, was aimed to make more functional. To this end, three different doses of four minerals (calcium, iron, zinc and phosphorus) and seven vitamins (vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid, vitamin C, vitamin E) mixture were added into baked sweet dough and these samples were compared with the control sample on the chemical composition and organoleptic properties basis. According to the results, especially vitamin and mineral requirements of the 7-14 years old children could be met as determined ratio without risk of adverse health effects. Generally samples were approved by the panelists. However, while the fortification ratio was increased, acceptance of the samples was decreased.en_US
dc.language.isoenen_US
dc.publisherWFLen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectJellyen_US
dc.subjectConfectioneryen_US
dc.subjectFortificationen_US
dc.subjectVitaminsen_US
dc.subjectMineralsen_US
dc.subjectIngredientsen_US
dc.subjectGelatinen_US
dc.subjectColouringen_US
dc.subjectPremixen_US
dc.subjectFlavouringen_US
dc.subjectSupplementen_US
dc.subjectMoistureen_US
dc.subjectMineralsen_US
dc.titleA research on the fortification applications for jelly confectioneryen_US
dc.typeArticleen_US
dc.identifier.wos000321915000001tr_TR
dc.identifier.scopus2-s2.0-84880257184tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.relation.bapUAP(Z)-2010/16tr_TR
dc.identifier.startpage152tr_TR
dc.identifier.endpage157tr_TR
dc.identifier.volume11tr_TR
dc.identifier.issue2tr_TR
dc.relation.journalJournal of Food, Agriculture and Environmenten_US
dc.contributor.buuauthorTamer, Canan Ece-
dc.contributor.buuauthorİncedayı, Bige K.-
dc.contributor.buuauthorÇopur, Ömer Utku-
dc.contributor.buuauthorKarınca, Melis-
dc.contributor.researcheridAAG-8503-2021tr_TR
dc.contributor.researcheridAAG-8277-2021tr_TR
dc.contributor.researcheridAAG-8241-2021tr_TR
dc.contributor.researcheridAAG-8336-2021tr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.contributor.scopusid8228159500tr_TR
dc.contributor.scopusid25632341200tr_TR
dc.contributor.scopusid55795780400tr_TR
dc.contributor.scopusid55795481300tr_TR
dc.subject.scopusVitrification; Water; Maltodextrinsen_US
dc.subject.emtreeAlpha tocopherolen_US
dc.subject.emtreeAscorbic aciden_US
dc.subject.emtreeCalciumen_US
dc.subject.emtreeCitric aciden_US
dc.subject.emtreeGelatinen_US
dc.subject.emtreeIronen_US
dc.subject.emtreeMaltoseen_US
dc.subject.emtreeNicotinic aciden_US
dc.subject.emtreePantothenic aciden_US
dc.subject.emtreePhosphorusen_US
dc.subject.emtreeProteinen_US
dc.subject.emtreePyridoxineen_US
dc.subject.emtreeRiboflavinen_US
dc.subject.emtreeSucroseen_US
dc.subject.emtreeThiamineen_US
dc.subject.emtreeWateren_US
dc.subject.emtreeZincen_US
dc.subject.emtreeApple juiceen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeChemical compositionen_US
dc.subject.emtreeCompressionen_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeFooden_US
dc.subject.emtreeFood coloren_US
dc.subject.emtreeHigh performance liquid chromatographyen_US
dc.subject.emtreeHumanen_US
dc.subject.emtreeJellyen_US
dc.subject.emtreeOrganoleptic propertyen_US
dc.subject.emtreeProtein analysisen_US
Appears in Collections:Scopus
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