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Toplam kayıt 25, listelenen: 21-25
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 ...
Management of complications and intensive care: Guidelines of Turkish Society of Cerebrovascular Diseases 2015
(Turkish Society of Cerebrovascular Diseases, 2015)
Clinical detoriation in ischemic stroke patients may develop because of several reasons. Deterioration may be caused by a recurrent brain infarction or cerebral hemorrhage. But increased intracranial pressure, infections ...
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 ...
Nanofiber yarn production methods by electrospinning
(Chamber of Textile Engineers, 2015)
Nano-size fiber production by electrospinning has been a common application method recently due to both being an easy and flexible system and high performance of the fibers produced. Generally in this system, fibers are ...