Ara
Toplam kayıt 653, listelenen: 501-510
Effects of different irrigation regimes on water use and vegetative growth parameters of almond trees
(Namik Kemal University - Agricultural Faculty, 2018)
The experiment was conducted during the growing season of 2014 and 2015 to evaluatethe water use and vegetative growth parameters of almond trees under different irrigation water levels. The three different irrigation water ...
Artisan strawberry ice cream made with supplementation of lactococci or Lactobacillus acidophilus
(Chiriotti Editori, 2007)
The main aim of this research was to determine whether strawberry, a highly acidic fruit, can mask the sour taste of ice cream made with the addition of lactic acid bacteria (LAB). The effect of different LAB on strawberry ...
Isolation, Identification of Heat Resistant Moulds in Margarine and Determination of Their Heat Resistance
(Univ Namik Kemal, 2006)
In this study, moulds that cause problems in a margarine production plant which is located in Trakya region have been isolated and identified. In addition to, their heat resistance and lipolytic activity were studied. For ...
Improving of callus formation in 'Syrah'/'110R' combination by 5-chlorosalicylic acid and thidiazuron treatments
(International Society for Horticultural Science, 2020)
Present study was performed to determine effects of two different chemicals on grafting parameters of Syrah/110R combination. For this aim, it was utilized from four doses (0, 1, 2 and 4 mM) of 5-chlorosalicylic acid (5-CSA) ...
Morphological characterizations of some watermelon seeds
(International Society for Horticultural Science, 2020)
Watermelon is a monecious and mostly foreign pollinated vegetable, but its genetic base is quite narrow. This situation causes a challenge about characterization of genotypes or lines. Genetically controlled morphological ...
Determination of Calorific Value of Briquettes Obtained Using Inner and Outer Shells of Pistachio Nuts
(Agronomski Fakultet Sveucilista U Zagrebu, 2015)
In this research, moisture content, ash ratio and calorific values of briquettes were determined for briquetted inner and outer shells of pistachio nuts after the processing of pistachio nuts that were dried and separated ...
Changes in oxidative stability and fatty acid composition of commercially produced chips during shelf-life
(Asian Journal Of Chemistry, 2007)
Changes in oxidative stability and fatty acid composition of commercially produced potato and corn chips during shelf-life were studied. The chips were stored at ambient conditions for four months which. Was given by, the ...
trans fatty acid contents of crude soybean oils industrially obtained by solvent extraction with hexane
(Asian Journal Of Chemistry, 2008)
The trans fatty acid contents of crude soybean oils, industrially obtained by using continuous solvent (hexane) extraction processes, were determined by capillary gas-liquid chromatography. According to the analysis results, ...
Fate of aflatoxins during bread making
(Assoc Food Scient Techn India, 2009)
Fate of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled ...
Determination of Pesticide Residues of Organic Wheat Flours and Some Quality Criteria of Breads
(Asian Journal Of Chemistry, 2009)
In this research, normal and sourdough breads manufactured with organic whole wheat flour, type 650 and the mixture (50%, 50%) of whole wheat flour and type 650 (w/w), were investigated. 258 Different pesticides including ...