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Toplam kayıt 217, listelenen: 71-80
Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils
(Korean Society Food Science & Technology-Kosfost, 2010)
In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Latin's nob ills L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja ...
Determination of 107 Pesticide Residues in Citrus Fruits by Gas Chromatography/Mass Spectrometry
(Asian Journal Of Chemistry, 2010)
This study was carried out to investigate the organochlorine (OC). organophosphorus (OP) and organochlorine and organophosphorus (OC and OP) pesticide residues in citrus fruit samples (mandarin, orange and lemon) collected ...
Incidence of Fusarium verticillioides and Levels of Fumonisin B-1 and B-2 in Corn in Turkey
(Korean Society Food Science & Technology-Kosfost, 2010)
A total of 100 corn samples conforming collected from local farmers and markets from districts of Samsun, Turkey, were analyzed for Fusarium fumonisin B-1 and B-2 contamination. Ninety-three corn samples were found to ...
Milk technological properties and fermentation products of human origin Lactobacillus rhamnosus IF3 and L. paracasei ssp paracasei IF10 as single culture
(A V A Agrarverlag, 2010)
The growth and metabolism of two probiotic strains were studied in pasteurized milk at different temperatures with no supplement. The probiotic strains from infant faeces were Lactobacillus paracasei ssp. paracasei IF10 ...
Occurrence of Aflatoxin M-1 in Raw Milk in Trakya Region, Turkey
(Asian Journal Of Chemistry, 2010)
The occurrence of aflatoxin M-1 (AFM(1)) was investigated in raw cow's milk samples using an ELISA method (Ridascreen). The lower detection limit of AFM(1) test was 0.005 mu g/L The presence of AFM(1) in 90 samples of raw ...
The effects of using different mustard seeds and starter cultures on some properties of hardaliye
(Inst Microbiologia, 2006)
In this research, hardaliye a traditional fermented Turkish beverage was produced by modification of traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans ...
Artisan strawberry ice cream made with supplementation of lactococci or Lactobacillus acidophilus
(Chiriotti Editori, 2007)
The main aim of this research was to determine whether strawberry, a highly acidic fruit, can mask the sour taste of ice cream made with the addition of lactic acid bacteria (LAB). The effect of different LAB on strawberry ...
Isolation, Identification of Heat Resistant Moulds in Margarine and Determination of Their Heat Resistance
(Univ Namik Kemal, 2006)
In this study, moulds that cause problems in a margarine production plant which is located in Trakya region have been isolated and identified. In addition to, their heat resistance and lipolytic activity were studied. For ...
Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
(Korean Society Food Science & Technology-Kosfost, 2009)
In this research, fatly acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ...
Fatty acid compositions of Turkish shortenings with emphasis on trans fatty acids
(Blackwell Publishing, 2008)
The fatty acid (FA) composition and the trans FA (TEA) content of Turkish shortenings were determined by capillary gas-liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within ...