Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Emre KABİL"'
Publikováno v:
Notulae Scientia Biologicae, Vol 15, Iss 1 (2023)
Essential oils (EOs) are compounds that are biosynthesized autonomously by aromatic plants as their secondary metabolites. Vitex agnus-castus plant leaves, flowers and fruits are of pharmacological importance. In this study, the chemical composition
Externí odkaz:
https://doaj.org/article/4005021ff174481db7d309d2f84fa88d
Publikováno v:
MANAS: Journal of Engineering, Vol 1, Iss 1, Pp 73-85 (2013)
The main aim of food process is to control microorganism in dairy products in terms of product safe and quality. Thermal processes for microbiological safety such as pasteurization, sterilisation, exsiccating and enriching are widespread. But because
Externí odkaz:
https://doaj.org/article/246d79de22524cc09eff59feabcd213b
Publikováno v:
Poultry Science, Vol 99, Iss 4, Pp 2293-2299 (2020)
Poultry Science
Poultry Science
Kızılkaya, Pınar; Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University; Makale. Börekçi, Bilge Sayın; Department of Food Engineering, Faculty of Engineering, Ardahan University; Makale.
Salted-
Salted-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a80fa484ca442bb93348eca031e6ba2e
http://www.sciencedirect.com/science/article/pii/S0032579119580592
http://www.sciencedirect.com/science/article/pii/S0032579119580592
Publikováno v:
J Food Sci Technol
In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO(3), 300 mg/kg KNO(3), 150 mg/kg NaNO(2), and 150 mg/kg KNO(3) + 150 mg/kg NaNO(2)) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Past
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bb1008259f9de6336773be47bb0210e
https://pubmed.ncbi.nlm.nih.gov/34194114
https://pubmed.ncbi.nlm.nih.gov/34194114
Publikováno v:
Journal of Food Processing and Preservation. 42:e13752
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18e467846dd86fbac4b2c5ca863cc060
https://doi.org/10.1111/jfpp.13752
https://doi.org/10.1111/jfpp.13752
Autor:
Filiz Yangılar, Emre Kabil
Süt ve süt ürünlerinin üretimleri sırasında mikroorganizmaların inaktivasyonu amacıyla pastörizasyon ve sterilizasyon gibi ısıl işlemler yaygın olarak kullanılmaktadır. Ancak ısıl işlem sonucu oluşan besin ve aroma kayıpları, en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4561::919253debb78bdeb57490390a76d8dc3
https://hdl.handle.net/20.500.12427/61
https://hdl.handle.net/20.500.12427/61
Publikováno v:
Meat science. 90(4)
Moisture desorption isotherms of beef were determined in the relative humidity range of 23 to 90% at 5, 15 and 25°C and at 2.5% NaCl and 2.5% NaCl+150 ppm NaNO(2) content. Desorption isotherms were found to be typical type II sigmoid. The water cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::910e072688ac2080988d15848bdae411
https://pubmed.ncbi.nlm.nih.gov/22197099
https://pubmed.ncbi.nlm.nih.gov/22197099