Results 11 to 20 of about 178 (95)
İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 2015 Bu çalışma, günümüz Türkiye’sinde marka olmuş firmalar tarafından üretilen ve fermente sucuk etiketi ile piyasaya sunulan sucukların karakteristik özelliklerinin araştırılması ve Geleneksel Türk Fermente Sucuk özellikleri ile karşılaştırılması amacı ile ...
Halime PEHLİVANOĞLU +3 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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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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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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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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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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Effect of Replacing Beef Fat with Chicken Skin on Some Properties of Model System Chicken Emulsions
Turkish Journal of Agriculture: Food Science and Technology, 2015 Model system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in raw and heat processed emulsions. Emulsion samples were evaluated for cooking characteristics,
Aslı Zungur +2 more
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Determination of Some Quality Criteria of the Kefir Produced with Molasses and Plum
Turkish Journal of Agriculture: Food Science and Technology, 2014 The aim of this study is to determine the quality characteristics of kefir by developing different flavours in order to increase its consumption. Plum (10%) and molasses (7.5%) which are rich in phenolic contents are used to produce kefir in different ...
Tuğba Kök Taş +2 more
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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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