Güncel Gönderiler: Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed
Toplam kayıt 7740, listelenen: 2081-2100
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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 ... -
Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol
(Elsevier Sci Ltd, 2015)Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can ... -
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 ... -
Utilization of food waste products by fermentation processes
(Current Biology Ltd, 2013)[No Abstract Available] -
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 ... -
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 ... -
Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (Helianthus annuus L.)
(Consejo Superior Investigaciones Cientificas-Csic, 2011)The influence of industrial oilseed extraction methods on the quality and stability of crude sunflower oil (pre-pressed, solvent-extracted, full-pressed and mixed oils) was studied by means of the determination of free ... -
Optimizing a Submerged Monascus cultivation for Production of Red Pigment with Bug Damaged Wheat using Artificial Neural Networks
(Korean Society Food Science & Technology-Kosfost, 2013)The combined effect of temperature, agitation speed, and light on red pigment production by Monascits purpureus (M purpureus) Went DSM 1604 using bug damaged wheat was studied using an artificial neural network (ANN). ... -
Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage
(Springer India, 2013)Meatball samples were irradiated using a Co-60 irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4A degrees C) to appraise some physicochemical properties and the fatty acid composition. ... -
Some Heavy Metal Contents of Chicken Meat, Liver, Heart, Veal Liver and Lamb Kidney Sold in Tekirdag, Turkey
(Scibulcom Ltd, 2011)Meat and offals are important for nutrient in many parts of the world because they provide the well-known trace element contents. Some of them are essential elements in human diet because it is involved in several metabolic ... -
Characteristics of grape seed and oil from nine Turkish cultivars
(Taylor & Francis Ltd, 2012)Percentages of crude oil, protein, fibre and ash of grape seeds obtained from Turkish cultivars were of the ranges 5.40-10.79, 5.24-7.54, 17.6-27.1, and 1.2-2.6, respectively. The highest crude oil, crude protein and crude ... -
Hardaliye: a beverage produced by the fermentation of grape juice
(Current Biology Ltd, 2013)[No Abstract Available] -
A research on making of fruit flavoured probiotic whey drink
(Current Biology Ltd, 2013)[No Abstract Available] -
A comparison between mineral content in goat and cow's milk
(Elsevier Science Bv, 2012)[No Abstract Available] -
Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2013)Transglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated ... -
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, ... -
Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp
(2012)In the present study the combined effect of gamma irradiation (1, 3 and 5. kGy) and storage at two temperatures: refrigeration (+4. °C) and frozen (-18. °C), on the shelf-life extension of fresh shrimp meat was investigated. ...
