Bölüm "Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü" Çorlu Meslek Yüksekokulu Koleksiyonu için listeleme
Toplam kayıt 3, listelenen: 1-3
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Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin
(Elsevier Science Bv, 2019)In this study, gelatin was extracted from the skin of rainbow trout (Oncorhynchus mykiss) and gelation performance was studied with confectionery solutes at different concentrations (0, 10, 20, 40, 60 g/100 mL) as an ... -
Evaluation of Antioxidant and Antimicrobial Potential of Strawberry Tree (Arbutus Unedo L.) Leaf
(Korean Society Food Science & Technology-Kosfost, 2011)In present study, antioxidant and antimicrobial activities of strawberry tree (Arbutus unedo L.) leaves were investigated. Antioxidant activity was determined by methods of DPPH scavenging, beta-carotene bleaching, reducing ... -
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 ...