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Toplam kayıt 66, listelenen: 61-66
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
(Elsevier, 2022)
Sustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion ...
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization
(Wiley, 2022)
In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable ...
Relationships Linking the Element, Bioactive, Hydroxymethylfurfural, Color of Kars Honeys: a Chemometric Approach
(Springernature, 2022)
Honey is a natural food substance considered among functional foods due to its positive effect on human health. Quality of honey is significantly influenced by environmental conditions and botanical origin. This study aimed ...
Can transcription factors in the intervertebral disc of lopinavir/ritonavir prevent degeneration in the nucleus pulposus by mediating the regulation of inflammation through signaling pathways?
(Verduci Editore s.r.l, 2022)
OBJECTIVE: This study was conducted to examine whether lopinavir/ritonavir (Lop/r), an HIV protease inhibitor, can improve disc physiology and slow down intervertebral disc (IVD) degeneration through in vitro experimental ...
Nutritional benefits of selected plant-based proteins as meat alternatives
(IGI Global, 2020)
Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form the basis of the human diet because they ...
Non-thermal food preservation methods in the meat industry
(IGI Global, 2020)
The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic ...