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Toplam kayıt 78, listelenen: 1-10
Kefir İlavesinin Yonca Silajlarının Fermantasyon Özellikleri ve Aerobik Stabilitesi Üzerine Etkileri
(2020)
Bu araştırmada, farklı dozlarda kefir ilavesinin yonca silajlarındafermantasyon gelişimi ve aerobik stabiliteleri üzerindeki etkileriaraştırılmıştır. Katkı maddelerinin ilavesinden sonra, yaklaşık 500 görnek plastik torbalara ...
Determination of physical and chemical properties of kombucha teas prepared with different herbal teas
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021)
In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared ...
Gaseous ozone application on microbial properties of broiler feeds
(Taylor and Francis Ltd., 2021)
Ozone is generally used for preservation and disinfection in many different areas, especially in the food, chemical industry, and health sector due to decompose into oxygen and leave no residue. In this study, the impacts ...
Determination of design parameters of dairy cattle foot bath with ozonated water system
(Parlar Scientific Publications, 2021)
Ozon is one of the most widely used antibacterial agent playing a vital role in disinfection pro-cesses. Since the maintenance of a healthy environment which requires cleaning and disinfection is obligated, the livestock ...
The use of Raman spectroscopy and chemometrics for the discrimination of lab-produced, commercial, and adulterated cold-pressed oils
(Elsevier, 2021)
In this study, lab-produced cold-pressed oil samples of black cumin (CPBCO), almond (CPAO), and walnut (CPWO) were compared with their commercial substitutes. Additionally, adulteration of cold-pressed oils with corn and ...
Women Manufacturing Traditional Food in Rural Areas and Their Opinions on Food Safety
(Parlar Scientific Publications (P S P), 2020)
This study examines women's view and opinions on food safety, namely the women who manufacture traditional food in the rural Thrace Region. The main aim of this study is to review the opinions of women on food safety in ...
Farklı Hammaddelerden Üretilen Sirkelerin Bazı Fizikokimyasal ve Fonksiyonel Özellikleri
(Univ Namik Kemal, 2021)
In order to examine the effect of raw material, which directly affects the composition and quality of vinegar in the production, some physicochemical properties and bioactive components of vinegars produced from different ...
A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients
(Elsevier Ltd, 2020)
The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ...
Comparison of antibacterial and antifungal effects of different varieties of honey and propolis samples
(Akademiai Kiado Rt., 2020)
Honey is the most important bee product. There are many secondary metabolites, carbohydrates, enzymes, and vitamins in honey, thus, honey has antimicrobial activity. In this study, in vitro antimicrobial activity of forty-two ...
Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
(Academic Press, 2021)
In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and ...