Ara
Toplam kayıt 4107, listelenen: 2571-2580
Changes in oxidative stability and fatty acid composition of commercially produced chips during shelf-life
(Asian Journal Of Chemistry, 2007)
Changes in oxidative stability and fatty acid composition of commercially produced potato and corn chips during shelf-life were studied. The chips were stored at ambient conditions for four months which. Was given by, the ...
trans fatty acid contents of crude soybean oils industrially obtained by solvent extraction with hexane
(Asian Journal Of Chemistry, 2008)
The trans fatty acid contents of crude soybean oils, industrially obtained by using continuous solvent (hexane) extraction processes, were determined by capillary gas-liquid chromatography. According to the analysis results, ...
In vivo anti-mildew activity of essential oils against downy mildew of sunflower caused by PLASMOPARA HALSTEDII
(Springer, 2021)
Commercial essential oils (EO) obtained from different parts of black cumin (N. sativa), mustard (S. nigra), St. John's wort (H. perforatum), garlic (A. sativum), grape (V. vinifera), and ginger (Z. officinale) plants were ...
Assessment of novel human origin Lactobacillus isolates for the manufacture of probiotic yoghurt-like product
(A V A Agrarverlag, 2010)
In present study, Lactobacillus paracasei subsp. paracasei IF11, L. rhamnosus IF6 and L. fermentum IF14, isolated from infant faeces, were combined with Streptococcus thermophilus one by one and examined to use as starters ...
Proving of the cheese Halva (Hosmerim) manufacturing process
(Wiley, 2009)
Cheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final ...
Influence of Adjunct Cultures of Lactobacillus spp. on Chemical, Microbiological and Sensory Properties of White Pickled Cheese
(Asian Journal Of Chemistry, 2009)
This paper reports a comparison of changes in the microflora and chemical parameters related with Lactococcus and Lactobacillus cultures during 90 days ripening in Turkish white pickled cheese. One control (K) and four ...
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 ...
Determination of Pesticide Residues of Organic Wheat Flours and Some Quality Criteria of Breads
(Asian Journal Of Chemistry, 2009)
In this research, normal and sourdough breads manufactured with organic whole wheat flour, type 650 and the mixture (50%, 50%) of whole wheat flour and type 650 (w/w), were investigated. 258 Different pesticides including ...
Fumigant toxicity of monoterpenoid compounds against the confused flour beetle, Tribolium confusum Jacquelin du Val. (Coleoptera: Tenebrionidae)
(Entomological Soc Turkey, Ege Univ, 2013)
This study was carried out to determine the fumigant toxicity of the monoterpenoid compounds; a-pinene, p-cymene, eugenol, cuminaldehyde, linalyl acetate, linalool, alpha-terpinene, gamma-terpinene, limonene, beta-pinene, ...
Comparison of spinetoram, imidacloprid, thiamethoxam and chlorantraniliprole against life stages of Tribolium confusum Jacquelin du Val (Coleoptera: Tenebrionidae) on concrete
(Elsevier Sci Ltd, 2013)
Spinetoram, imidacloprid, thiamethoxam and chlorantraniliprole are new insecticides with novel mode of actions, low mammalian toxicity and low impact to environment. In the present study, the efficacy of these insecticides ...