Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Çağlar Gökirmakli"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 3, Pp 460-469 (2023)
Tarhana çorbası, yüksek besin değeri ile Türkiye’de tüketimi yaygın geleneksel bir gıdadır. Tarhana genellikle buğday unu, yoğurt ve domates, yeşil biber, soğan gibi sebzeler kullanılarak hazırlanır; ısıl işlem, fermantasyon ve k
Externí odkaz:
https://doaj.org/article/116b849a8f324647826838a32b5e9aaa
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 10, Pp 1635-1640 (2019)
Phenolic compounds, organic acids and microbial metabolites as well as high acid content are the main reasons behind the antimicrobial activity of vinegar against various microorganisms. The antimicrobial effect of the vinegar may change depending on
Externí odkaz:
https://doaj.org/article/f4e140c1078249baa303b827c776e5d5
The destiny of humans is parallel to the destiny of food. If the latter is available, then the former will also be present. The definition of food today is very different from that of our ancestors, who saw it as a nutritious thing that may obtainabl
Vinegar is obtained from fruit and various vegetable sources by ethanol and acetic acid fermentation. Different production methods are used in vinegar production. Traditional vinegar has higher quality than industrial vinegar because it contains high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08ada17c1378aaa93de6d7d56308690b
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/98248
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/98248