Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Pektin metil esteraz"'
Autor:
Hamza Bozkır, Ahsen Rayman Ergün
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 12, Pp 2612-2618 (2020)
The aim of the study was pasteurization of orange juces using microwave, thermosonication and traditional methods and comparing the quality properties. In this study thermosonication, microwave (540, 720, 900W), and traditional pasteurization methods
Externí odkaz:
https://doaj.org/article/77528bd691814610a8149da6f9ded91c
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 386-389 (2016)
Intermediate moisture fruits can be obtained by rehydrating dried fruits. Intermediate moisture fruits are suitable for direct consumption compared to dry fruits and can be directly used in the production of various products such as bakery products,
Externí odkaz:
https://doaj.org/article/820d910e03544210826105ed5c5e5289
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 386-389 (2016)
Orta nemli meyveler, kurutulmuş meyvelerin rehidre edilmesiyle elde edilebilmektedirler. Kuru meyvelere kıyasla doğrudan tüketime daha uygun olan orta nemli meyveler, sanayide unlu mamüller, süt ürünleri, şekerlemeler gibi farklı ürünleri
Externí odkaz:
https://doaj.org/article/737201b2402145b3b0455a88d886c4ad
Publikováno v:
Volume: 26, Issue: 4 422-431
Harran Journal of Agricultural and Food Science
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Journal of Agricultural and Food Science
Harran Tarım ve Gıda Bilimleri Dergisi
Çalışmada, kirazda hasat sonrası depolama sırasında sıcak su, CaCl2 ve 1-MCP uygulamalarına cevaben hücre duvarını parçalayıcı enzimlerin aktivitelerindeki değişimlerin belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda kiraz mey
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::8efec89468ad9d79726a8a3e6dc16b23
https://dergipark.org.tr/tr/pub/harranziraat/issue/74011/1168172
https://dergipark.org.tr/tr/pub/harranziraat/issue/74011/1168172
Orta nemli meyveler, kurutulmuş meyvelerin rehidre edilmesiyle elde edilebilmektedirler. Kuru meyvelere kıyasla doğrudan tüketime daha uygun olan orta nemli meyveler, sanayide unlu mamüller, süt ürünleri, şekerlemeler gibi farklı ürünleri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3566::d3ceb2e524bef77b44ffc41c1ed480ef
Publikováno v:
Volume: 14, Issue: 2 85-91
Akademik Gıda
Akademik Gıda
Pectin methylesterase has a higher thermal resistance than the microorganisms existing in orange juice, and its inactivation is used as a parameter for the pasteurisation process. In this study, the thermal and thermal-ultrasound thermosonication ina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::109d6d1f581a2525ad5808d99a9186e0
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55784/763586
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55784/763586