Results 51 to 60 of about 3,866 (95)
Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling. [PDF]
J Food Sci Technol, 2023 Tosuncuk Ö, Bozatli SB, Dikici A.
europepmc +1 more source
Analytical and Mathematical Determination of Shelf-life of Fresh-cut Red Cabbage
Turkish Journal of Agriculture: Food Science and Technology, 2017 Fresh-cut fruits and vegetables have longer shelf lives when appropriate packaging materials having proper permeability properties are used. For this reason eight different packaging materials having different permeability properties were used and it was
Fulya Şimşek +1 more
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Studıes on determınatıon the effects of some practıcable classıfıcatıon methods on seed germınatıon of crımean junıper (juniperus excelsa bieb.) before sowıng process [PDF]
, 2003 Bu çalışmada, renklerine, büyüklüklerine, sakaroz çözeltisinde ve suda yüzme özelliklerine göre 8 sınıfa (IA: Açık renkli, IB: Koyu renkli, IIA: Büyük, IIB: Küçük, IIIA: Sakaroz çözeltisinde dibe çöken, IIIB: Sakaroz çözeltisinde yüzen, IVA: Suda dibe ...
Divrik, Alime +3 more
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Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables
Turkish Journal of Agriculture: Food Science and Technology, 2016 Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing ...
Serap Coşansu, Özlem Kıymetli
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Dökme Polimer İnce Tabakalarının Üretim Sürecinin Kristalizasyon Ve Isıl Etkiler Altında Sayısal İncelenmesi [PDF]
, 2015 Konferans Bildirisi -- Teorik ve Uygulamalı Mekanik Türk Milli Komitesi, 2015Conference Paper -- Theoretical and Applied Mechanical Turkish National Committee, 2015Polimerlerden üretilmiş ince tabakalar, günlük hayatımızda çok yönlü kullanım alanı olan ...
Mercan, Hatice
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Spray Drying of High Sugar Content Foods: Improving of Product Yield and Powder Properties
Turkish Journal of Agriculture: Food Science and Technology, 2016 Spray drying is the most preferred drying method to produce powdered food in the food industry and it is also widely used to convert sugar-rich liquid foods to a powder form.
Mehmet Koç, Figen Kaymak-Ertekin
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Turkish Journal of Agriculture: Food Science and Technology, 2017 Applying different technological processes during the production of food has a lethal effect on the bacteria but DNA of these bacterial strains may cause false positive results when detected by real time PCR technique because they preserve their ...
Zülal Kesmen, Hakiye Aslan
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Turkish Journal of Agriculture: Food Science and Technology, 2018 Gıda proseslerinde transglutaminaz (TG) enziminin kullanımı çapraz bağlanma reaksiyonları aracılığı ile proteinlerin fonksiyonel özelliklerinde önemli değişimler meydana getirmektedir.
Mehmet Tokatlı +2 more
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Turkish Journal of Agriculture: Food Science and Technology, 2017 In this study, physical, chemical and microbiological properties of 50 raw bulk milk samples obtained from 5 different dairy plants in the Sivas were investigated.
Mehmet Beykaya +2 more
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The usage opportunities of geographical ındications on rural tourism [PDF]
, 2012 Coğrafi işaretler belirli bir bölgeden kaynaklanan bir ürünü tanımlayan ya da kalitesi, ünü veya diğer karakteristik özellikleri bakımından coğrafi kaynağına atfedilen, bir bölgeyi temsil eden sınaî mülkiyet hakkıdır.
Gülçubuk, Bülent +2 more
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