Results 91 to 100 of about 2,323 (248)
Production and characterisation of microfluidized olive powder
International Journal of Food Science &Technology, Volume 59, Issue 7, Page 4907-4920, July 2024.Microfluidization technique was used for olives to change the cell wall structure and decrease the size of oil droplets and the effect of olive type on the physicochemical properties of green, black and raw olives were investigated. Summary Microfluidization has been gaining popularity as a size reduction process in recent years.
Sinem Argün +3 more
wiley +1 more source
Gemlik Zeytin Çeşidi Üzerine Farklı Aşı Kombinasyonlarında Besin Maddesi Alımı
, 2015 When the Gemlik olive cultivars have been planted in different ecology without any adaptation programs, the growers have met with quality and yield problems and requested top-working with local cultivars.
ÖZKAYA, Mücahit Taha +3 more
core
International Journal of Food Science &Technology, Volume 59, Issue 6, Page 4093-4108, June 2024.Natural black olives were fermented with LAB starter cultures in reduced‐sodium brine. The selected LAB cultures were L. pentosus and L. plantarum with probiotic potential. Results revealed dominance of LAB followed by yeasts and absence of enterobacteria. The recovery rate of L. pentosus was 80% in control and reduced‐sodium brines. The recovery rates
Aikaterini Tzamourani +6 more
wiley +1 more source
Distribution and diversity of elasmobranchs in the Sea of Marmara: A 2023 status report
Aquatic Conservation: Marine and Freshwater Ecosystems, Volume 34, Issue 3, March 2024.Abstract Elasmobranchs, encompassing an array of sharks and rays, confront a threat of extinction on a global scale. The Sea of Marmara (SoM) stands out as a critical refuge for these endangered species. This study harnesses data derived from comprehensive trawl surveys, representing the first area‐based evaluation of the elasmobranchs inhabiting the ...
Uğur Karadurmuş, Mustafa Sarı
wiley +1 more source
, 2009 TEZ7394Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2009.Kaynakça (s.60-71) var.x, 72 s. : res. ; 29 cm.In this study, pysical, chemical and antioxidant properties of Gemlik Olives grown in İznik and their olive oilswere investigated during ...
Kaya, Ümit
core +1 more source
eFood, Volume 5, Issue 1, February 2024.UAE process was optimized to obtain oleuropein‐enriched olive leaf extract. Bioactive, DNA damage protecting, and aroma properties of the extracts were evaluated. Regarding the high antioxidant capacity and DNA damage‐protecting activity, oleuropein‐rich extracts obtained optimized probe‐based UAE could have the potential to be used as a natural ...
Ceren Ilgaz +2 more
wiley +1 more source
, 2013 The origin of Gemlik olive cultivar is Gemlik, district of Bursa. This cultivar has spread rapidly during last years outside of its own origin and olive oil production of Gemlik cultivar, which is used as table olive, has increased dramatically in Turkey.
Köseoğlu, Oya +2 more
core +1 more source
Parasite, 2010 Paracanthocephaloides kostylewi (Meyer, 1932), a rare parasite of the common sole Solea solea, previously placed in the Arhythmacanthidae, is transfered to the genus Solearhynchus de Buron & Maillard, 1985 of the family Echinorhynchidae as Solearhynchus ...
Kvach Y., Oğuz M.C.
doaj +1 more source
II. Meşrutiyet'ten Cumhuriyet'e Bursa’nın Demografik Yapısı
Vakanüvis Uluslararası Tarih Araştırmaları Dergisi, 2016 Bu makalede, Hüdavendigar vilayetinin merkez sancağı olan Bursa ile Orhaneli, Kirmasti, Karacabey, Mudanya, Gemlik ve Orhangazi kazâlarının demografik yapısı; nüfus sayımları, arşiv kaynaklarına yansıyan istatistikî veriler ve matbû kaynakların sağladığı
Halim Demiryürek
doaj +1 more source
Turkish Journal of Earth SciencesThe Gemlik Gulf, located in the eastern part of the Sea of Marmara (Türkiye), is recognized as a relatively contaminated marine environment, influenced by a variety of natural and anthropogenic inputs.
E. Sarı +4 more
semanticscholar +1 more source