Bölüm "Meslek Yüksekokulları, Şarköy Meslek Yüksekokulu, Gıda İşleme Bölümü" Meslek Yüksekokulları için listeleme
Toplam kayıt 5, listelenen: 1-5
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Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines
(Elsevier Science Bv, 2016)Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and ... -
Different techniques for reducing alcohol levels in wine: A review
(E D P Sciences, 2014)Both the increasing interest on healthy life and the legal limitations of each country for a specific wine style make essential the adjustment of the wine alcohol content. Especially the increase of the average weather ... -
The effect of cold maceration on the phenolic composition of red wines
(E D P Sciences, 2017)In this study, it was aimed to reveal the effect of cold maceration on the phenolic composition according to classical maceration in Cabernet sauvignon wines. For this purpose; total phenol, total anthocyanin and biologically ... -
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 ... -
Pulsed electric fields (PEF) applications on wine production: A review
(E D P Sciences, 2017)Novel techniques have been searched in the last decades as a result of increasing demand for high quality food products. Non-thermal processing technologies, such as pulsed electric fields (PEF) have been improved to achieve ...