Tür "review" Ziraat Fakültesi Koleksiyonu için listeleme
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Carbon nanotube-based nanocomposites and their applications
(Taylor & Francis Ltd, 2017)The purpose of the current review article is to present a compherensive understanding regarding pros and cons of carbon nanotube-related nanocomposites and to find ways in order to improve the performance of nanocomposites ... -
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
(Elsevier Science London, 2016)Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ... -
Chocolate aroma: Factors, importance and analysis
(Elsevier Science London, 2020)Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ... -
Chocolate flow behavior: Composition and process effects
(Taylor & Francis Inc, 2021)Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ... -
Chocolate quality and conching
(Elsevier Science London, 2019)Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour ... -
Comparative biology and life tables of Trichogramma cacoeciae, T. brassicae and T. evanescens (Hymenoptera: Trichogrammatidae) with Ephestia kuehniella and Cadra cautella (Lepidoptera: Pyralidae) as hosts at three constant temperatures
(Taylor & Francis Ltd, 2010)Egg parasitoids of the genus Trichogramma (Hym. Trichogrammatidae) have been successfully utilized for biocontrol of several Lepidopteran pests worldwide. Because of their low host specificity Trichogramma can be mass ... -
Ecophysiological responses to stresses in plants: A general approach
(2012)Stress (abiotic and biotic) factors reflect and specify the plant morphology and called as "stress" and have negative effect(s) on growth, development, quality, quantity and can reduce average plant productivity by 65 to ... -
Effect of melatonin treatments on biochemical quality and postharvest life of nectarines
(Springer, 2021)The study investigated the effects of melatonin on the postharvest quality of nectarine fruit (cv. Fantasia). Fruits were dipped in melatonin concentrations (control, 250, 500 and 1000 µmol l? 1) and stored for 40 days at ... -
Engineering of xylanases for the development of biotechnologically important characteristics
(Wiley, 2023)Xylanases are the main biocatalysts used for the reduction of the xylan backbone from hemicellulose, randomly splitting off beta-1,4-glycosidic linkages between xylopyranosyl residues. Xylanase market has been annually ... -
Flexible Alternatives to Modelswidely Used for Describing Growth in Japanese Quail
(Pakistan Agricultural Scientists Forum, 2017)Mathematical functions for modeling the growth of animals are separated into two groups called fixed and flexible according to their inflection behaviors. The aims of this study were to compare fixed and flexible growth ... -
Haploidy in tomato (Lycopersicon esculentum Mill.): a critical review
(Springer, 2007)Results on the induction of haploidy in tomato via both gynogenesis and microspore embryogenesis in vitro are far from satisfactory. The number of reports available on the gynogenic induction via in vitro non-fertilized ... -
Kara Asker Sineği Hermetia illucens (Linnaeus, 1758): Biyoloji, Üretim ve Hayvan Beslemede Kullanımı
(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2018)Meeting the food needs of growing world population is one of the most important global problems of our time. It is widely emphasized that the need will be much more serious in the coming decades and that radical measures ... -
Melting of natural cheese: A review
(Elsevier Ltd, 2023)In the past, cheese was produced on a small scale on farms; today, it is produced on a global level, either for consumption as a food on its own or as a food ingredient. In this respect, the characteristics of cheeses at ... -
Micro Propagation in Advanced Vegetable Production: A Review
(Centre Excellence Molecular Biology-Cemb, 2015)Micro propagation is a fast method of plant propagation that has a great potential to develop high quality as well as disease-free plants. Advancements in this field have led to the development of several techniques for ... -
A new approach to DNA isolation from dileptid ciliates (Ciliophora: Litostomatea: Rhynchostomatia)
(Bulgarska Akademiya na Naukite, 2020)Molecular diagnostic methods have been used to supplement morphological methods in taxonomy. In this study, we used molecular methods to diagnose populations of dileptid ciliates, which commonly occur in terrestrial and ... -
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
(Elsevier Sci Ltd, 2020)Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ... -
Pseudo-embryogenic Structures in Anther and Isolated Microspore Cultures in vitro: a Cautionary Guide
(Czech Academy Agricultural Sciences, 2012)This review describes sources of structures of non-microspore origin observed in anther and microspore cultures. Various characteristics of these structures may cause a wrong diagnosis of these structures as embryos or ... -
Some applications to retain the quality of fruits and vegetables during drying and storage in Turkey
(Japan Society for Food Engineering, 2015)Drying process is very important preservative method for foods and usually brings about some degradation of the final products. For this reason, some handlings such as pretreatments (physical, thermal, chemical etc.) are ... -
A Traditional Turkish Fermented Non-Alcoholic Beverage, Shalgam
(Mdpi, 2017)Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the ... -
A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, Hardaliye
(Mdpi, 2017)Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health ...