Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Özlem Kızılırmak Esmer"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2966-2976 (2022)
With the increasing world population, the food need of humanity is increasing proportionally. Agricultural wastes constitute an important potential for the global economy as they contain components that are less preferred to be consumed as food due t
Externí odkaz:
https://doaj.org/article/62cdbf54d64245be9c26e1131e514af7
Autor:
Fulya Şimşek, Özlem Kızılırmak Esmer
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 5, Iss 4, Pp 425-434 (2017)
Fresh-cut fruits and vegetables have longer shelf lives when appropriate packaging materials having proper permeability properties are used. For this reason eight different packaging materials having different permeability properties were used and it
Externí odkaz:
https://doaj.org/article/826999a1eba44d50b01031f7aeff1bb5
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 3, Pp 279-291 (2024)
Research background. Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial ac
Externí odkaz:
https://doaj.org/article/3e9db6dde79241b9aeb8864d824866f8
Gıda endüstrisinde, gıda zincirinin her halkası son ürünün kalitesini etkilediği için tedarik zinciri yönetiminde gıda güvenliğini garanti altına almak esastır. Son yıllarda, stratejik bir teknoloji aracı olarak tanımlanan Radyo Fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9436::dbfa81c16b74b2bb21a0e3f78cd383ea
https://hdl.handle.net/11454/12112
https://hdl.handle.net/11454/12112
Autor:
Özlem Kizilirmak Esmer, Erinç Koçak, Aslı Şahiner, Can Türksever, Pinar Akin, Aylin Acar, Nil Deniz Adman
Publikováno v:
Potravinarstvo, Vol 15, Pp 83-94 (2021)
Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage r
Externí odkaz:
https://doaj.org/article/037100848d5145329a4085a8ff29c96d
Akademický článek
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Publikováno v:
Mljekarstvo, Vol 61, Iss 3, Pp 234-243 (2011)
Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the o
Externí odkaz:
https://doaj.org/article/3ae4f894171e4aa8978a98dd967fbe4e