Ara
Toplam kayıt 40, listelenen: 31-40
Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds
(Wiley, 2017)
In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), ...
Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis
(Elsevier Science Bv, 2016)
[No Abstract Available]
Utilization of waste foods for the production of xanthan gum
(Elsevier Science Bv, 2016)
[No Abstract Available]
Antibacterial and antifungal activity of pomegranate (Punica granatum L.cv.) peel
(2011)
Punica granatum L, cv. Hicaznar and three different genotypes, which are named genotype 19-121, 17-67and 19-66 which have been obtained at Bati{dotless} Akdeniz Agricultural Research Institute (BATEM) in Antalya, have been ...
Xanthan gum production from hydrolyzed rice bran as a carbon source by Xanthomonas spp.
(2012)
The aim of this study was to utilize rice bran, the main waste product of paddy processing, in xanthan gum production by Xanthomonas campestris fermentation. Deffated rice bran was enzymatically hydrolyzed using cellulase, ...
Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region
(2023)
Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and ...
Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022)
In this study, non-fermented probiotic grape juices were produced with the inoculation of two different strains of lactic acid bacteria (Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079) separately. ...
Xanthan gum characterization and production kinetics from pomace of Vitis vinifera
(Wiley, 2022)
Vitis vinifera (grape) pomace is rich in soluble carbohydrates, which can be valorized as a carbon source in the fermentative production of bio-based products such as xanthan gum. The aim of the present study was to determine ...
Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from TheWines Made by Spontaneous Fermentation Using Papazkarasi Grapes from Thrace Region
(Univ Namik Kemal, 2023)
Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and ...
Detoxification of unshelled hazelnut artificially contaminated with aflatoxins by gaseous ozone
(Springer, 2023)
This study set out to investigate the usefulness of gaseous ozone application on the detoxification process of aflatoxins in hazelnuts by regarding the quality parameters of hazelnuts. The General Multilevel Factorial ...