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Toplam kayıt 8, listelenen: 1-8
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
(Cambridge Univ Press, 2014)
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined ...
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)
This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ...
Bleaching Process of Sunflower Oil by Using Bentonite Activated with Different Chemical Substances
(Asian Journal Of Chemistry, 2014)
In this research, activation process took place in different times by using different concentration of H2SO4, HCl and H3PO4 solutions were used to define the proper acid activation circumstances for neutral bentonite clay ...
Determination of Aflatoxin Levels in Cashews on Turkish Markets
(Latvia Univ Life Sciences & Technologies, 2014)
The problem of food contamination with aflatoxin is one of the current concerns and has received a great deal of attention during the last three decades. Aflatoxins are a group of highly toxic secondary metabolic products ...
Determition of Aflatoxin Contamination in Some Dried Nuts and Spices By Elisa
(Latvia Univ Life Sciences & Technologies, 2014)
This study aimed to determine the total aflatoxin levels in some dried nuts and spices by ELISA (Enzyme-linked Immunosorband Assay). In this study, 1158 some dried and spices samples (513 hazelnut, 179 pistachio, 244 almond, ...
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
(Springer France, 2014)
The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three ...
The effect of increasing doses of nitrogen (N) application for some nutrient elements, Vitamin C and protein contents of komatsuna (Brassica rapa var. perviridis) plant
(National Centre for Agrarian Sciences, 2014)
This study was conducted to determine the effect of increasing nitrogen (N) application on macro-micro elements, vitamin C, and protein contents of komatsuna. Four doses of N (N0: 0 kg da-1, N1: 10 kg da-1, N2: 15 kg da-1 ...
Effect of the addition of different spices on some characteristics of boza during stora
(National Centre for Agrarian Sciences, 2014)
The purpose of this study is to investigate the effect of cinnamon, sage, lemon and clove on some properties of boza during storage. Crude boza s with spices was fermented for 1 day, and they were stored in the refrigerator ...