Zobrazeno 1 - 10
of 42
pro vyhledávání: '"sirke"'
Autor:
Burcu Oktar Uzun, Aytül Bayraktar
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 11, Pp 2051-2058 (2023)
Bu çalışmada, geleneksel yöntemle üretilmiş zeytin ve elma sirke biyofilmlerindeki bakteriyel popülasyon farklılıkları; türlerinin izolasyonu, bakteriyel 16S rRNA geninin V3 bölgesinin PZR (Polimer Zincir Reaksiyonu) amplifikasyonu ve ard
Externí odkaz:
https://doaj.org/article/b71d94e46eaf4a4b82d70d3dee5f254b
Autor:
Muhittin Öztürk
Publikováno v:
Düzce Üniversitesi Bilim ve Teknoloji Dergisi, Vol 9, Iss 4, Pp 1493-1506 (2021)
This study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy
Externí odkaz:
https://doaj.org/article/1e9fe7a7783f48d5ac38b4362ed42430
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 10, Pp 1635-1640 (2019)
Phenolic compounds, organic acids and microbial metabolites as well as high acid content are the main reasons behind the antimicrobial activity of vinegar against various microorganisms. The antimicrobial effect of the vinegar may change depending on
Externí odkaz:
https://doaj.org/article/f4e140c1078249baa303b827c776e5d5
In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against different pathogenic bacterial species (E. faecalis ATCC 29212, S. aureus ATCC 29213, S. aureus ATCC 25923,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cde70adf6549e6109d067a95f87c2ded
http://hdl.handle.net/11452/32942
http://hdl.handle.net/11452/32942
Publikováno v:
Volume: 48, Issue: 1 25-37
The Journal of Food
Gıda
The Journal of Food
Gıda
Black carrots and black carrot-derived products have gained great popularity in recent years due to their significant content of health-promoting bioactive compounds. Therefore, this study focuses on the production of vinegar from black carrot juice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ebfb739a5a53f0e05aa6d80ca9c776
https://dergipark.org.tr/tr/pub/gida/issue/73994/1221962
https://dergipark.org.tr/tr/pub/gida/issue/73994/1221962
Autor:
Yılmaz, Didem Melda
Triptofan insanlar için esansiyel bir amino asittir. Normal şartlarda diyetle triptofan alımında azalma endojen triptofan konsantrasyonunun azalmasına neden olur. Triptofan protein sentezine katılır, serotonin ve melatonin sentezinde başlang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3044::8a3f7d5800a66f0987012c9095ac60f4
http://dspace.trakya.edu.tr/xmlui/handle/trakya/7997
http://dspace.trakya.edu.tr/xmlui/handle/trakya/7997
Autor:
UÇAR, Uğur, GÜRAN, Hüsnü Şahan
Publikováno v:
Volume: 15, Issue: 4 490-499
Kocatepe Veterinary Journal
Kocatepe Veteriner Dergisi
Kocatepe Veterinary Journal
Kocatepe Veteriner Dergisi
Bu araştırmada deneysel olarak Salmonella ile kontamine edilen yumurtalar kontrol (K) grubu hariç, distile su (DS), limon suyu (L), sirke (S) ve limon suyu+sirke (LS) yıkama sıvılarına daldırılıp 3 dakika bekletildikten sonra i) 4°C’de 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::26fa21f527b487ab6fef9624171bf5db
https://search.trdizin.gov.tr/tr/yayin/detay/1157055
https://search.trdizin.gov.tr/tr/yayin/detay/1157055
Autor:
Arik, Elif
İşletmelerin insan istek ve ihtiyaçlarını karşılamak amacıyla mal veya hizmet sunma faaliyeti olan üretim, işletmelerin etkinliğini sürdürebilmeleri için önemli bir yere sahiptir. Üretim yapan işletmelerin kıt kaynakları verimli bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::90ea602443e607e8d1bfef29d1ac3a0c
http://hdl.handle.net/11607/4563
http://hdl.handle.net/11607/4563
Autor:
Öztürk, Muhittin
Publikováno v:
Volume: 9, Issue: 4 1493-1506
Düzce Üniversitesi Bilim ve Teknoloji Dergisi
Düzce Üniversitesi Bilim ve Teknoloji Dergisi
This study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b28f9f9f5781d5b9baf43236a76789c3
https://dergipark.org.tr/tr/pub/dubited/issue/64337/882634
https://dergipark.org.tr/tr/pub/dubited/issue/64337/882634
Autor:
Büyükduman, Eda
Doğada meyve ve bitki yüzeylerinde bulunan asetik asit bakterileri, şeker alkollerini, şekeri ve etanolü oksitleyerek sirke ve kombucha çayı gibi fermente ürünlerin üretiminde rol oynarlar. Yapılan bu çalışmada, meyve sirkeleri ve Malat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3195::177de2d28e969f466ad2cb847c600724
https://hdl.handle.net/20.500.12436/4525
https://hdl.handle.net/20.500.12436/4525