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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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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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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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Development of organic animal production in Turkey [PDF]
, 2004 Turkey is located at a point where the three continents are making up the old world. Europe, Asia and Africa are close to each other thus, making it is a pre-eminent centre of commerce for centuries.
Polat, Muazzez, Sayan, Yilmaz
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Turkish Journal of Agriculture: Food Science and Technology, 2017 Chloropropanols are known as undesired food contaminants liberated during the processing of various food products. When the adverse effects of chloropropanols, especially 3-monochloropropane-1,2-diol (3-MCPD), 2-monochloropropane-1,3-diol (2-MCPD) and ...
Aslı Yıldırım, Aslı Yorulmaz
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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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Ticari Salmonella Faj Preparatının Beyaz Peynirde Salmonella spp. Üzerine Etkisinin Araştırılması
Turkish Journal of Agriculture: Food Science and Technology, 2018 Bu çalışmada, ticari faj preparatının çiğ sütten yapılmış beyaz peynirde Salmonella kontrolü üzerine etkisi araştırılmıştır. Bu amaçla Salmonella faj preparatı kullanılmıştır. Beyaz peynir üretimi 4 grupta yapılmıştır.
Esra Uğur, Zübeyde Öner
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Fenolik Bileşenler ve Bağırsak Bakterileri Arasında Karşılıklı Etkileşim
Turkish Journal of Agriculture: Food Science and Technology, 2018 Bağırsak bakteri popülasyonunu anaerobik bakteriler olan Clostridium, Bifidobacterium, Peptococcus, Eubacterium, Fusobacterium, Peptostreptococcus, Bacteroides, E.
Rabia Talay, Ümmügülsüm Erdoğan
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Semra Özal delege avında [PDF]
, 1991 Taha Toros Arşivi, Dosya No: 47-Turgut Özal. Not: Kayıttaki bazı bilgiler Cumhuriyet Gazetesi Arşivi'nden yararlanılarak yazılmıştır.Unutma İstanbul projesi İstanbul Kalkınma Ajansı'nın 2016 yılı "Yenilikçi ve Yaratıcı İstanbul Mali Destek Programı ...
[Akyüz], [İdris]
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Güney Marmara Şartlarında Konvasiyonel ve Organik Yetiştirilen Kıvırcık Kuzuların Et Kalite Özellikleri [PDF]
, 2010 Bu araştırma, Güney Marmara koşullarında konvansiyonel ve organik besi yapılan Kıvırcık ırkı kuzuların et kalite özelliklerini karşılaştırmak amacıyla yürütülmüştür.
Ak, İbrahim +3 more
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