Zobrazeno 1 - 10
of 726
pro vyhledávání: '"Gıda Mühendisliği Bölümü"'
Publikováno v:
International Journal of Dairy Technology. 70:514-525
The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d49deb698951ee7d4ca790e24df9585
https://doi.org/10.1111/1471-0307.12374
https://doi.org/10.1111/1471-0307.12374
Autor:
Muge Isleten Hosoglu, Onur Güneşer, Aslı Demirkol, Sine Özmen Toğay, Murat Elibol, Yonca Karagül Yüceer
Publikováno v:
Brazilian Journal of Microbiology
Brazilian Journal of Microbiology, Vol 48, Iss 2, Pp 275-285
Brazilian Journal of Microbiology, Volume: 48, Issue: 2, Pages: 275-285, Published: JUN 2017
Brazilian Journal of Microbiology v.48 n.2 2017
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Vol 48, Iss 2, Pp 275-285
Brazilian Journal of Microbiology, Volume: 48, Issue: 2, Pages: 275-285, Published: JUN 2017
Brazilian Journal of Microbiology v.48 n.2 2017
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
WOS: 000401456800018
PubMed ID: 28017541
The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentatio
PubMed ID: 28017541
The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c439f6daf5127677ea1cb5a696deb2e
https://doi.org/10.1016/j.bjm.2016.08.003
https://doi.org/10.1016/j.bjm.2016.08.003
Autor:
Sevcan Unluturk, Bengi Hakguder Taze
unluturk, sevcan/0000-0002-0501-4714
WOS: 000428605600042
Inactivation of natural flora found on cv. 'Salak' apricot surfaces was investigated using a newly designed UV-C treatment system equipped with four UV lamps and a rotating roller be
WOS: 000428605600042
Inactivation of natural flora found on cv. 'Salak' apricot surfaces was investigated using a newly designed UV-C treatment system equipped with four UV lamps and a rotating roller be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7453808ef1de84f5385d2e5794319185
https://hdl.handle.net/11147/9258
https://hdl.handle.net/11147/9258
In this research, the antagonistic effects of Enterococcus faecalis and E. faecium bacteria isolated from naturally fermented Turkish white cheeses, produced without starter culture, against Listeria monocytogenes, L. innocua, L. ivanovii, Staphyloco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b464f81fcec339ef56a1ac628e92b81e
http://hdl.handle.net/11452/32154
http://hdl.handle.net/11452/32154
Autor:
Tugba Aktar, EDA ADAL
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 10:1102-1107
Pomegranate (Punica granatum L.) is a fruit that grows in most tropical and subtropical regions. It has 52% aril, consisting of 78% juice which is used as; juice, molasses, jam, wine, and dried kernels. Potential health benefits increase the demand f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e25a1308fee30091eb2a7d86faa6dcc
https://doi.org/10.24925/turjaf.v10i6.1102-1107.5121
https://doi.org/10.24925/turjaf.v10i6.1102-1107.5121
Publikováno v:
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi. 36:25-40
Bu çalışma, Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsünde Mihriban Korukluoğlu ve Evrim Güneş Altuntaş'ın danışmanlığında Özüm Özoğlu tarafından yazılan "Enzim temelli amperometrik laktat biyosensörü üretimi ve tayin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd7d12e1ccc62ab9e34389a8c6f0a80a
https://doi.org/10.20479/bursauludagziraat.943244
https://doi.org/10.20479/bursauludagziraat.943244
Makale
WOS:000895704600006
The aim of this study was to investigate the characteristics of liposomes encapsulated ethanolic Cinnamomum verum, Curcuma longa, Zingiber officinale, Syzygium aromaticum and Laurus nobilis extract prepared using
WOS:000895704600006
The aim of this study was to investigate the characteristics of liposomes encapsulated ethanolic Cinnamomum verum, Curcuma longa, Zingiber officinale, Syzygium aromaticum and Laurus nobilis extract prepared using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e302b909b83f47e2018805193f683ea
https://hdl.handle.net/20.500.12452/9288
https://hdl.handle.net/20.500.12452/9288
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 73
Issue 1
Volume 73
Issue 1
The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds were evaluated. The changes in proximate composition, color values, rheological parameters, volatile profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::27231e24879ae29d1794bc7f78c048da
https://hrcak.srce.hr/file/416462
https://hrcak.srce.hr/file/416462
Gıdalara tat ve aroma vermek amacı ile kullanılan baharatların aynı zamanda antimikrobiyal, antioksidan, antimutajenik, antienflamatuar ve bağışıklık düzenleyici gibi özelliklere sahip olduğu çeşitli çalışmalarda belirtilmiştir. Ya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4b9ec1f0f49f264f3ebd7854ab7956f
http://hdl.handle.net/11452/32954
http://hdl.handle.net/11452/32954