Results 11 to 20 of about 3,866 (95)
Natural Food Colorants Obtained from Algae and Their Functional Properties
Turkish Journal of Agriculture: Food Science and Technology, 2017 Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use
Işıl Ilter +3 more
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Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 2019 Bu çalışmada Dalaman, Köyceğiz ve Finike’de yetişmiş portakalların kabuklarından elde edilen hidrosol veesansiyel yağların Staphylococcus aureus (ATCC 25923) ve Escherichia coli (ATCC 25922) bakterilerine karşıantimikrobiyal etkileri kuyucuk difüzyon ...
Funda Karbancıoğlu-güler +4 more
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Production of Whey Powder Added Fruit Beverages and Some Quality Characteristics
Turkish Journal of Agriculture: Food Science and Technology, 2015 In this study, functional fruit beverages were produced by mixing whey with fruit concentrates (apple and cherry) or pulp (apricot) at certain amounts, and some physical, chemical and sensory characteristics of the beverages were revealed during storage.
Büşra Ece Argan +3 more
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Turkish Journal of Agriculture: Food Science and Technology, 2018 Pestil; Türkiye’ de genellikle kış aylarında tüketilmek üzere, dut, üzüm, kayısı, erik gibi birçok meyveden elde edilebilen vitamin ve mineral içeriği yüksek bir gıdadır.
Emine Nakilcioğlu Taş +2 more
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ISPEC Journal of Agricultural Sciences, 2021 Menengiç (Pistacia terebinthus), antioksidan, antimikrobiyal, anti-enflamatuar ve sitotoksik aktivitesi olan birçok biyoaktif bileşen içermektedir.
Çağım AKBULUT ÇAKIR +1 more
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Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi
Turkish Journal of Agriculture: Food Science and Technology, 2018 Bu çalışmanın amacı farklı oranlardaki (%2,5, 5, 7,5 ve 10) salep ilavesinin, sucuğun fermantasyon ve depolama dönemlerinde (5., 10., 20. ve 30. gün) fizikokimyasal, tekstürel ve duyusal özellikleri üzerine etkisini belirlemektir. Araştırma sonuçları tüm
İsmail Gök +2 more
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Turkish Journal of Agriculture: Food Science and Technology, 2014 In this study, the effects of food preservative p-hydroxybenzoic acid and propyl-paraben on the inhibitory activity of enterocin KP produced by Enterococcus faecalis KP were determined.
Zeliha Yıldırım +2 more
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MAKARNANIN BESİN DEGERi VE MİKROBİYAL KALİTESİ [PDF]
, 2002 Makarna günlük protein ve karbonhidrat gereksinimini karşılayan tam anlamıyla saf bir gıdadır. İçinde sadece irmik ve su bulunur. Sağhğıınız için gerekli olan bitkisel proteinler, vitaminler ve enerji kaynağı karbonhidrat içerir.
AYSEL İÇÖZ, OMCA DEMİRKOL
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The Importance of Drying for Valorization of 2-Phase Olive Pomace
Turkish Journal of Agriculture: Food Science and Technology, 2017 With starting healthy consumption awareness in people throughout world, olive oil demand has increased and it is expected that this demand will increase day by day.
Ulaş Baysan, Mehmet Koç, Figen Ertekin
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Fluid Bed Coating and Its Food Applications
Turkish Journal of Agriculture: Food Science and Technology, 2017 There are various food-processing technologies with the aim of protecting foodstuffs from environmental factors and increasing their shelf life. One of these is encapsulation technology, which has recently been used with an increased interest.
Zeynep Atak +2 more
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