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Toplam kayıt 25, listelenen: 21-25
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
(Soc Brasileira Ciencia Tecnologia Alimentos, 2018)
Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional ...
Composition, viscosity and solubility of saleps from twenty different orchid (Orchidaceae) species
(Springer, 2018)
The quality of salep depends on its chemical composition, especially its glucomannan content, which varies according to the species. Saleps from 20 different orchid species collected from various regions in Turkey were ...
Determination of sulfonamides in milk by ID-LC-MS/MS
(Acg Publications, 2018)
In this study, an ID-LC-MS method was developed and validated for the determination of 14 sulfonamides in milk samples. Recovery results were found to be in the range of 91%-114% for milk samples. The relative measurement ...
Development of a Natural Chewing Gum from Plant Based Polymer
(Springer/Plenum Publishers, 2018)
In this study, Kenger gum obtained from Kenger plant (Gundelia tournefortii) was used in the production of biodegradable and edible chewing gum. Kenger gum was able to be softened by thermal process to improve its textural ...
Inhibitory effect of propolis (bee gum) against staphylococcus aureus bacteria isolated from instant soups
(Namik Kemal University - Agricultural Faculty, 2018)
In this study, microbiological quality of instant soups sold in markets and the antibiotic susceptibility of Staphylococcus aureus isolated from instant soups were examined. Total aerobic mesophilic bacteria and S. aureus ...