Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ramazan Şevik"'
Publikováno v:
Journal of Aquatic Food Product Technology. 31:977-988
Publikováno v:
Journal of Essential Oil Bearing Plants. 24:561-570
In this study, the composition of the essential oil of tea tree (Melaleuca alternifolia) leaves and the antifungal effects of the essential oil on food-borne molds isolated from meat products were ...
Publikováno v:
Journal of Limnology and Freshwater Fisheries Research, Vol 6, Iss 3, Pp 251-260 (2020)
Volume: 6, Issue: 3 251-260
Journal of Limnology and Freshwater Fisheries Research
Volume: 6, Issue: 3 251-260
Journal of Limnology and Freshwater Fisheries Research
In this research, the suitability of tench (Tinca tinca L., 1758) for the production of fish cake and changes in nutrient components were determined. The supplied fish materials were minced followed by forming into fish cakes with the addition of var
Publikováno v:
European Journal of Science and Technology. :959-965
Bu calisma kiraz cekirdegi yaginin fizikokimyasal ozellikleri (PV, FFA, toplam fenolik madde ve antioksidan aktivite), yag asidi, sterol, tokoferol ve fenolik bilesen kompozisyonunu belirlenmesini amaclamistir. Bu calismada kullanilan kiraz cekirdegi
Autor:
Çigdem Ascioglu, Ramazan Şevik
Publikováno v:
Volume: 44, Issue: 1 173-183
Gıda
Gıda
Dört farklı pişirme metodunun (haşlama, kızartma, fırındapişirme ve ızgara) sığır longissimus dorsi kasının besinsel ve kalitekriterleri üzerine etkisi araştırılmıştır. En fazla pişirme kaybı haşlamaişleminde meydana gelmişt
Publikováno v:
Volume: 24, Issue: 5 963-968
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
In this study, ice cream was produced by adding hawthorn (0-15%) dried with geothermal energy. Physical, chemical and sensory analyzes were followed in ice creams. It was determined that as the amount of hawthorn used in ice cream production increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad792554c441a898ddebb35ce36624a3
https://dergipark.org.tr/tr/pub/ksutarimdoga/issue/63222/833462
https://dergipark.org.tr/tr/pub/ksutarimdoga/issue/63222/833462
Publikováno v:
Food Chemistry. 354:129549
The aim of this study was to produce fermented sucuk doner kebab and investigate the effects of starter culture type, heat treatment (82 °C) and storage time (0, 30, 90, 180 days) at −18 °C on pH, total acidity, thiobarbituric acid, residual nitr
Publikováno v:
Journal of Food Protection. 77:1799-1803
Turkish delight is a sugar-based jellylike confection that has been produced for hundreds of years. In this study, four different modified atmospheres were created in order to extend the shelf life of Turkish delight. Microbiological analyses and sen
Publikováno v:
African Journal of Agricultural Research. 8:4434-4440
In this study, the population features of Liza abu in the Ataturk Dam Lake were examined. During the month of March 2004 and February 2005 period, 821 fish samples were collected by gillnets with mesh sizes of 18, 22, 26, 30, 34 and 38 mm. The total
Ocak, Ijlal/0000-0001-6976-5747; SEN, Levent/0000-0002-4979-7466 WOS: 000384691400008 PubMed: 27461091 This study aimed to determine the changes in mould and ochratoxin A (OTA) occurrence in sultanas under three different conventional drying conditio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18221c6713cc9de8b4bb55a8d63565b9
https://doi.org/10.1080/19440049.2016.1217066
https://doi.org/10.1080/19440049.2016.1217066