Ara
Toplam kayıt 2493, listelenen: 2151-2160
The Oil Yield, Mineral Content, and Fatty Acid Compositions of Some Rye (Secale cereale) Grains
(Jihad Daneshgahi, 2019)
The oil contents of rye grain seeds ranged from 0.70% (type 25) to 3.92 % (type 1). Palmitic acid contents of oils changed between 10.82% (type 26) and 22.43% (type 10). In addition, while oleic acid contents of oil samples ...
Consumer Food Safety Knowledge, Practices and Differences in Behaviors in Thrace Region of Turkey
(Ankara Univ, Fac Agr, 2015)
In this study, the expectations of individuals living in urban and rural regions of Thrace Region of Turkey were investigated by considering the level of knowledge and behaviour of those individuals about parameters, ...
Determining the performances of organizations undertaking ırrigation administration in Kırklareli, Edirne, Tekirdağ and Çanakkale Provinces, Turkey
(Univ Fed Rural Pernambuco, Dept Administracao, 2017)
With this study it was aimed to evaluate the activities of irrigation cooperatives and irrigation unions undertaking the operations regarding irrigation works in the provinces of Kirklareli, Edirne, Tekirdag and canakkale ...
Univariate Modelling of Energy Consumption in Turkish Agriculture
(Taylor & Francis Inc, 2014)
The main objective of this study is to estimate future energy consumption in Turkish agriculture. To meet this objective, univariate time-series analysis was used. Annual time series data for diesel consumption in the ...
Global Climate Change and Adaptations in Agriculture
(Scibulcom Ltd, 2012)
The danger of global warming we face today is caused by the increasing amount of the gases which cause greenhouse effect in the atmosphere. Particularly, industrial revolution increases the human-sourced greenhouse gas ...
Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol
(Elsevier Sci Ltd, 2015)
Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can ...
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
(Elsevier Science Bv, 2018)
This study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, ...
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
(Elsevier Sci Ltd, 2018)
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ...
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
(Springer India, 2018)
In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased ...
Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
(Elsevier Science Bv, 2018)
In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after ...