Zobrazeno 1 - 10
of 194
pro vyhledávání: '"dondurma"'
Autor:
Mehtap Çiftçi, Nilgün Öncül
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss sp, Pp 2552-2559 (2021)
Since coliform bacteria are common both in the intestine and in nature (soil, plant, etc.), they are considered as a sanitation indicator in the food industry. It is known that the majority of bacteria defined as fecal coliform in the coliform group
Externí odkaz:
https://doaj.org/article/26220f8436bf4b3f848a01a46149cf2b
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 7, Pp 1433-1439 (2020)
Antifreeze proteins are those proteins that have ability to protect the organism against environmental conditions at temperatures below zero, and to resize the shape and size of ice crystals. Due to these properties, they prevent food from sensory, s
Externí odkaz:
https://doaj.org/article/dea07747a6b14703895c284da9168496
Autor:
Ayşe Filibeli, Gülbin Erden
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 24, Iss 6, Pp 1157-1160 (2018)
The objective of this study was to compare dewatering properties of chemically conditioned sludge and freeze/thawed sludge as determined by mainly specific resistance to filtration (SRF), dry solids content of sludge cake (DS), and capillary suction
Externí odkaz:
https://doaj.org/article/ae0c7c7a911f40dfbb2187fea07c0382
Autor:
Gülbin Erden, Ayşe Filibeli
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 24, Iss 6, Pp 1157-1160 (2018)
Bu çalışmanın amacı kimyasal olarak şartlandırılmış çamur ve dondurulup çözdürülmüş çamurun su verme özelliklerinin özgül filtre direnci (ÖFD), çamur keki katı madde içeriği (KM) ve kapiler emme süresi (KES) parametre değe
Externí odkaz:
https://doaj.org/article/bb8e66c8868743cc9d7aceb37629d309
Publikováno v:
Cafés/Bars in Turkey. 1/18/2024, p1-4. 4p.
Publikováno v:
Volume: 47, Issue: 4 591-603
The Journal of Food
Gıda
The Journal of Food
Gıda
In this study, buttermilk powder, a dairy by-product, was used in ice cream production at different rates. The amount of buttermilk powder was calculated as 5%, 10%, 20%, 30% and 40% of skimmed milk powder used in mix composition. Addition of butterm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2490c851bc312651051781689e88175
https://doi.org/10.15237/gida.gd22037
https://doi.org/10.15237/gida.gd22037
Autor:
Elif KARAMAN ÖZTÜRK, Kamber DEMİR, Ramazan ARICI, Sema BİRLER, Serhat PABUCCUOĞLU, Mithat EVECEN
Publikováno v:
İstanbul Üniversitesi Veteriner Fakültesi Dergisi, Vol 42, Iss 2, Pp 150-155 (2016)
Çalışmanın ilk bölümünde, mezbahadan sağlanan ovaryumlardan kazanılan oositler (n=2990) olgunlaştırma medyumu içerisinde 24 saat süreyle olgunlaştırıldı. Ardından, 20 saat süreyle İn Vitro Fertilizasyona (İVF) bırakıldılar. Ya
Externí odkaz:
https://doaj.org/article/188ccfb3ee744ffe9a08135e702d5afb
Autor:
Mehtap Çiftçi, Nilgün Öncül
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss sp, Pp 2552-2559 (2022)
Since coliform bacteria are common both in the intestine and in nature (soil, plant, etc.), they are considered as a sanitation indicator in the food industry. It is known that the majority of bacteria defined as fecal coliform in the coliform group
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::ba040f0f3465349f62a031e0a61d5ce2
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4928
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4928
Autor:
Dayanıklı, Cemal
Bu çalışma, gliserolün koç sperması üzerine olan olumsuz etkisini minimize etmek amacıyla gerçekleştirildi. Bunun için gliserolün sulandırıcıdaki final yoğunluğu sırasıyla (%4, %2 ve %0) düşürerek, yerine DEX (Dekstran), PVP (Po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9458::a5d43a46b2824dd0512b0349bd594841
http://hdl.handle.net/11452/32333
http://hdl.handle.net/11452/32333
Autor:
Yıldız, Mustafa
İnsanoğlu dünyaya gelişiyle birlikte sütle beslenmeye başlar. İnsanın ilk gıdası anne sütüdür. Daha sonra diğer hayvansal kaynaklı sütler beslenmedeki yerini alır ve bu süreç yaşamın sonuna kadar devam eder. İnsanoğlunun yakla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3195::5d5495cc2d9c28c274423aee4ddd4a42
https://hdl.handle.net/20.500.12436/4394
https://hdl.handle.net/20.500.12436/4394