Zobrazeno 1 - 10 of 21 pro vyhledávání: '"Salih Aksay"'
1
Akademický článek
Türkiye’de Piyasaya Sunulan Bebek Mamalarında Genetiği Değiştirilmiş Organizma (GDO) Varlığının Araştırılması
Autor: Erdem Artuvan, Salih Aksay
Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 10, Pp 1945-1952 (2021)
Biyoteknolojik yöntemlerle canlıların gen dizilimlerinin değiştirilip, mevcut özelliklerinin geliştirilmesi ve/veya yeni özellikler kazandırılması ile elde edilen organizmalara genetiği değiştirilmiş organizma (GDO) denilmektedir. Bebe
Externí odkaz: https://doaj.org/article/9ad6a4d599f24183aae7937a19d84a89
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2
Akademický článek
Some Physicochemical Properties of the Whole Fruit Mandarin Jam
Autor: Salih Aksay, Habip Tokbaş, Rıdvan Arslan, Fırat Çınar
Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 5, Pp 632-635 (2018)
The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concent
Externí odkaz: https://doaj.org/article/384ab2ce743248f38d12cd85a024b78e
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4
Investigation of the Genetically Modified Organism (GMO) Existence in Baby Foods on the Market in Turkey
Autor: Salih Aksay, Erdem Artuvan
Publikováno v: Turkish Journal of Agriculture - Food Science and Technology. 9:1945-1952
It is called Organism Genetically Modified Organism (GMO) which is obtained by biotechnological methods to modify the genetic sequences of living things, to improve their existing properties and / or to gain new features. Baby milk and baby continue
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7eb98b6c90c3d7a456d5556ca3599b1
https://doi.org/10.24925/turjaf.v9i10.1945-1952.4129
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5
PHYSIOCHEMICAL PROPERTIES AND ACE INHIBITORY CAPACITY OF HAZELNUT PROTEIN ISOLATE AND HYDROLYSATES
Autor: Kamuran Oztop, Salih Aksay, Evren Caglar Eroglu
Publikováno v: Journal of microbiology, biotechnology and food sciences. 10:78-82
Protein solubility, water holding capacity, fat absorption capacity, emulsion activity index, emulsion stability index, gel formation capacity and Angiotensin-Converting Enzyme (ACE) inhibitory capacity of hazelnut protein isolate (HPI) and its hydro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6a203c7296c0c1305dc8d666dcc19d3d
https://doi.org/10.15414/jmbfs.2020.10.1.78-82
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9
Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures
Autor: Adnan Bozdogan, Salih Aksay, Hasan Tangüler, Hüseyin Erten, Hasim Kelebek
Publikováno v: Journal of Food Processing and Preservation. 45
Recently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of salgam, but also the number of research on salgam is increasing rapidly. There are tw
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4de8d1e323b695bc9156279a922e023
https://doi.org/10.1111/jfpp.14770
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10
Spirulina’dan (Spirulina platensis) Klorofil-a ve Fikosiyanin Pigment Ekstraksiyonuna Ultrasonikasyon Süresinin Etkisi
Autor: Salih Aksay, Rıdvan Arslan
Publikováno v: Akademik Gıda. 16:307-312
Mikroalglere olan ilgi protein, elzem yağ asitleri, vitaminler ve pigmentler gibi besinsel bileşenler yönünden oldukça zengin olmaları nedeniyle giderek artmaktadır. Spirulina platensis’in rengi mavi fikosiyanin ve yeşil klorofil pigmentler
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6aa8abc56163c7b036cb3fb196d78375
https://doi.org/10.24323/akademik-gida.475362
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