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Toplam kayıt 13, listelenen: 1-10
Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis spp.) Paste
(Asian Journal Of Chemistry, 2010)
Fresh caperberry fruits at the 0.6-1.8 cm diameter collected from Konya (Selcuklu). Turkey were fermented in 8 % brines at 30 degrees C for 45 days. After fermentation, acidity. salt. pH. total bacteria. coliform, lactic ...
Mısır Silajlarında Saha Şartlarında Aerobik Stabilite Süresince Mikrobiyal Kompozisyondaki Değişikliklerin Termal Kamera Görüntüleme Tekniği ile Değerlendirilmesi
(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2018)
The aim of the study was to find a correlation between microbial and chemical composition of silage during the feed-out phase and some easily measurable parameters to enable technicians and farmers to quantify the extent ...
Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households
(Ankara Univ, Fac Agr, 2018)
Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic ...
Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants
(Korean Society Food Science & Technology-Kosfost, 2010)
Xanthan gum were produced from the following Xanthomonas strains; standard strain Xanthomonas campestris NRRL B-1459 and isolated strains Xanthomonas arbicola pv. juglandis, Xanthomonas axonopodis pv. vesicatoria, Xanthomonas ...
Xanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant
(Korean Society Food Science & Technology-Kosfost, 2011)
The influence of operational conditions (pH, stirrer speed, and temperature) used in the process of xanthan production by Xanthomonas axonopodis pv vesicatoria (XCVA3-1) isolated from pepper plant were evaluated through ...
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
(Springer, 2017)
Amongst the many forms of food waste, bread is a major contributor to the problem. Two aims of this research investigate waste breads potential of being a bioresource for the production of fermentable sugars which are ...
Fate of aflatoxins during bread making
(Assoc Food Scient Techn India, 2009)
Fate of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled ...
Optimizing beta-carotene production by Blakeslea trispora using bug damaged wheat
(Emerald Group Publishing Ltd, 2018)
Purpose beta-carotene, found naturally in many foods, has been widely used as a colourant in various products. The aim of this study is to optimize the production of -carotene by Blakeslea trispora using bug-damaged wheat ...
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
(Springer India, 2019)
The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in ...
Effect of using kefir in the formulation of traditional Tarhana
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019)
Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects ...