Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Bülent Zorlugenç"'
Publikováno v:
Volume: 6, Issue: 3 457-461
Türk Tarım ve Doğa Bilimleri Dergisi
Türk Tarım ve Doğa Bilimleri Dergisi
Sızgıt sıkça ve sevilerek tüketilen,Kapadokya halkı tarafından üretilen geleneksel bir et ürünüdür. Bu çalışmanınamacı geleneksel ve ticari olarak üretilenSızgıt’ın fizikokimyasal ve mikrobiyolojik özelliklerinin belirlenmesid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e17462b2a2ba812c70b8079b9e79777e
https://doi.org/10.30910/turkjans.595348
https://doi.org/10.30910/turkjans.595348
Publikováno v:
Progress in Food Preservation
Ozone is a triatomic form of oxygen. It is an unstable compound and decomposes to molecular oxygen spontaneously without leaving a toxic residue. Lack of toxic residues makes ozone a favorable sanitizer. Ozone has been used since the late nineteenth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69ca28d37300ca189f2ea83d230b54f7
https://doi.org/10.1002/9781119962045.ch11
https://doi.org/10.1002/9781119962045.ch11
Publikováno v:
Journal of Food Engineering. 75:396-399
Ozone application to control odour, bacteria, germ, virus and mould is widely used in many fields of food processing. To inactivate microbial flora on dried figs ozone was applied in gas form for three and five hours at 5 and 10 ppm. A statistically
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::288f68a3db33246acaad4c9c8c1b26ec
https://doi.org/10.1016/j.jfoodeng.2005.04.024
https://doi.org/10.1016/j.jfoodeng.2005.04.024
Autor:
Atila Tanyeli, Çiğdem El, Ibrahim Bayram, Sema Yilmaz, Deniz Songül Anlar, Gülsüm Uçar, Can Acipayam, Bülent Zorlugenç, Kenan Dağlioğlu, Figen Doran
WOS: 000314145000023 Objective: To investigate histopathologically whether grape extract (Vitis Vinifera L), a potent free radical scavenger and can ameliorate the methotrexate -induced intestinal mucositis. Material and Methods: Wistar albino male r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5c121df70abbe70258c55df8005f3b3
https://hdl.handle.net/20.500.12605/8671
https://hdl.handle.net/20.500.12605/8671
WOS: 000261673900006 PubMed ID: 18824207 In this study, the effectiveness of gaseous ozone and ozonated water on microbial flora and aflatoxin B, content of dried figs were investigated. After dried figs were exposed to 13.8 mg L-1 ozone gas and 1.7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a397d9c486859d816ff0ad68b5d2cf9
https://aperta.ulakbim.gov.tr/record/41897
https://aperta.ulakbim.gov.tr/record/41897
Fruits and vegetables, commonly termed as'fresh produce'are an important component of the human diet, as these provide various beneficial and essential health-related compounds. Nevertheless, fresh produce is susceptible to postharvest deterioration
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those r