Ara
Toplam kayıt 2734, listelenen: 1851-1860
Effects of gamma irradiation on two heat resistant moulds: Aspergillus fumigatus and Paecilomyces variotii isolated from margarine
(Pergamon-Elsevier Science Ltd, 2008)
The present study was undertaken to evaluate the effect of gamma irradiation on two heat-resistant moulds, namely Aspergillus fumigatus and Paecilomyces variotii isolated from margarine samples. The irradiation process of ...
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Hosmerim)
(Blackwell Publishing, 2008)
Cheese halva (Hosmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and ...
The Effect of Adult Nutrition on Parasitization Performance of Trichogramma Evanescens Westwood (Hymenoptera: Trichogrammatidae)
(Parlar Scientific Publications (P S P), 2018)
Trichogramma spp. is the most important parasitoids in biological control as egg parasitoids. In this study the effect of adult nutrition on the parasitization rate, longevity and emergence rate of Trichogramma evanescens ...
In vivo anti-mildew activity of essential oils against downy mildew of sunflower caused by PLASMOPARA HALSTEDII
(Springer, 2021)
Commercial essential oils (EO) obtained from different parts of black cumin (N. sativa), mustard (S. nigra), St. John's wort (H. perforatum), garlic (A. sativum), grape (V. vinifera), and ginger (Z. officinale) plants were ...
Assessment of novel human origin Lactobacillus isolates for the manufacture of probiotic yoghurt-like product
(A V A Agrarverlag, 2010)
In present study, Lactobacillus paracasei subsp. paracasei IF11, L. rhamnosus IF6 and L. fermentum IF14, isolated from infant faeces, were combined with Streptococcus thermophilus one by one and examined to use as starters ...
Proving of the cheese Halva (Hosmerim) manufacturing process
(Wiley, 2009)
Cheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final ...
Effect of inulin addition on physico-chemical and sensory characteristics of meatballs
(Springer India, 2009)
Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid composition, trans fatty acids, total fat, instrumental colour, texture, weight losses and sensory properties was studied. Meatballs ...
Studies on Physico-chemical Properties, Fatty Acid Composition of Terebinth (Pistacia terebinthus L.) Oil and Presence of Aflatoxins in Fruits
(Asian Journal Of Chemistry, 2009)
In present study, physico-chemical characteristics, fatty acids composition and aflatoxin contents quantities of terebinth nuts (Pistacia terebinthus L.) were determined. Oil contents, free fatty acid contents, peroxide ...
Influence of Adjunct Cultures of Lactobacillus spp. on Chemical, Microbiological and Sensory Properties of White Pickled Cheese
(Asian Journal Of Chemistry, 2009)
This paper reports a comparison of changes in the microflora and chemical parameters related with Lactococcus and Lactobacillus cultures during 90 days ripening in Turkish white pickled cheese. One control (K) and four ...
Fumigant toxicity of monoterpenoid compounds against the confused flour beetle, Tribolium confusum Jacquelin du Val. (Coleoptera: Tenebrionidae)
(Entomological Soc Turkey, Ege Univ, 2013)
This study was carried out to determine the fumigant toxicity of the monoterpenoid compounds; a-pinene, p-cymene, eugenol, cuminaldehyde, linalyl acetate, linalool, alpha-terpinene, gamma-terpinene, limonene, beta-pinene, ...