Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Hatice Aybuke Karaoglan"'
Publikováno v:
Heliyon, Vol 10, Iss 9, Pp e30448- (2024)
As a fermentation method, the utilisation of starter culture is a common practice in industrial manufacturing, although spontaneous methods have been employed since ancient times. The objective of this study was to investigate the effect of different
Externí odkaz:
https://doaj.org/article/ae3f4a2396214613a99957cb83e62df0
Publikováno v:
Fermentation, Vol 9, Iss 6, p 550 (2023)
Kohlrabi is a valuable crop due to its substantial amount of macro- and micronutrients. It is mostly consumed in fresh form, as jam or fermented product. This current work aimed to optimize the spontaneous fermentation conditions of kohlrabi in order
Externí odkaz:
https://doaj.org/article/8cec7ed62672446abd23f4c8981487a8
Publikováno v:
Foods, Vol 10, Iss 5, p 1129 (2021)
The present research investigates the effect of different pretreatments on glucose and fructose consumption and ethanol production by four Saccharomyces cerevisiae wine strains, three isolated and identified from different wine regions in Turkey and
Externí odkaz:
https://doaj.org/article/7b36529223ce4fea9924a0c60b5b8562
Publikováno v:
Fermentation; Volume 9; Issue 6; Pages: 550
Kohlrabi is a valuable crop due to its substantial amount of macro- and micronutrients. It is mostly consumed in fresh form, as jam or fermented product. This current work aimed to optimize the spontaneous fermentation conditions of kohlrabi in order
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::d0486c3b4b8c8dcc2b26b02ab98942a4
Publikováno v:
Journal of Food Science and Technology. 56:30-39
WOS: 000456434600004
PubMed ID: 30728544
In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice
PubMed ID: 30728544
In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f8d4d4ac8b4d6346c493b72a529be20
https://doi.org/10.1007/s13197-018-3434-1
https://doi.org/10.1007/s13197-018-3434-1
Publikováno v:
Journal of Food Process Engineering. 40:e12418
Turnip juice (Shalgam) is a traditional Turkish beverage with sour flavor and purplish red color, which is produced by the lactic acid fermentation of black carrot. Due to its rich antioxidant content, Turnip juice offers some health benefits. Howeve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::734814b1d4f4b935994f506313e7f828
https://doi.org/10.1111/jfpe.12418
https://doi.org/10.1111/jfpe.12418