Ara
Toplam kayıt 801, listelenen: 521-530
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
(Elsevier, 2021)
The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains ...
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
(Elsevier, 2021)
The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ...
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ...
Development of vegan kefir fortified with Spirulina platensis
(Elsevier, 2021)
The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ...
Utilization of the barberry extract in the confectionery products
(Elsevier, 2021)
In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color ...
Determination of Adulteration of Sunflower Oil with Safflower Oil Using Some Sterol Components and Fatty Acid Compositions.
(Wiley, 2021)
[No Abstract Available]
Design of a wind turbine working with the continuity principal
(Multi Science Publ Co Ltd, 2006)
In the study, the purpose is to take advantage of low wind potentials and obtain high power values with small rotor diameters. Wind speed is considered to be increased with the help of continuity principle. With this aim, ...
The Predication of Relationship Between Harvesting Moisture Content and the Most Convenient Rice Moisture After Drying to Obtained the Highest Head Rice Yield When Rice is Dried in Drying Machine
(Univ Namik Kemal, 2006)
Rice is dried after harvesting and milled before consumption. But cracklings occur on rice while rice is being dried with hot weather. Depending on cracking amount milling rice yield will be high or low. In order to minimize ...
Necessity of Re-Organization of Turkish Agricultural Higher Educational System
(Univ Namik Kemal, 2006)
Education in Agricultural Faculties has been changing from beginning to these days in Turkey. However, education in agriculture always contains all area of agriculture and students are awarded the same diploma which is ...
Determining the Relationships Between Harvest Moisture Content and Maximum Head Rice Yield That Caused To Be Obtained Maximum Head Rice Yield After Drying With Machine
(Univ Namik Kemal, 2006)
Rice has to be dried after harvest. For that reason, drying machines which dry with hot weather are used to dry rice. Because of drying, cracks become on the rice and head rice yield decreases. In this research, experiments ...