Results 41 to 50 of about 461 (175)
Foods spreading from Turkish cuisine to the world
Journal of Multidisciplinary Academic Tourism, 2023 Turkish cuisine is not based on a race. It is one of the world's richest cuisine in terms of cooking techniques, material diversity and basic titles, which feed on the brotherhood of cultures in a geography stretching from the Yellow Sea to the Americas. The main purpose of this study is to emphasize the importance of the Turkish cuisine and culture on
openaire +2 more sources
Chemistry &Biodiversity, Volume 23, Issue 3, March 2026.ABSTRACT The current study investigated the dynamic of the ripening process, oil yield, physicochemical properties, and wound healing activity of two olive varieties, namely Akerma and Bouchouk Guergour. The ripening index revealed that Akerma matured at a slower rate compared to the Bouchouk Guergour variety.
Samir Sahli +9 more
wiley +1 more source
Molisan cuisine (names of dishes) as an example of multiculturalism and multilingualism
Adeptus, 2015 Molisan cuisine (names of dishes) as an example of multiculturalism and multilingualism Today Croats can be found living in many parts of the world. The process of Slavic migrations started in the 7th.
Adrianna Słabińska
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Food Science &Nutrition, Volume 14, Issue 3, March 2026.Indigenous lactic acid bacteria from fermented Dacryodes edulis seeds: A novel natural biopreservative for sustainable food safety in West African traditional foods. ABSTRACT The increasing demand for natural food preservatives has intensified research into indigenous microorganisms with biopreservative properties.
Zakari Adeiza David +8 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 530-555, March 2026.Plants, like humans, have a microbiome that helps them grow, defend themselves against pathogens, acquire nutrients, and protect themselves against environmental stresses. The microbiome of tomatoes, a staple crop grown worldwide, could be utilized not only to reduce fertilizer and pesticide applications, but also to clean up harmful pollutants ...
Sean Lindert +3 more
wiley +1 more source
Investigation of Aroma Release and Rheological Properties in Dairy Desserts with Reduced Fat Content
Turkish Journal of Agriculture: Food Science and Technology, 2020 Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts.
Müge Baysal, Yeşim Elmacı
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The Geographical Journal, Volume 192, Issue 1, March 2026.Short Abstract Translanguaging spaces can enable students to have conversations about peace and reconciliation. Such translanguaging opportunities can also contribute holistically to their pedagogic development through the use of full linguistic repertoires.
Anastasia Christou +1 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.Infrared‐assisted refractance window drying was applied to tomato pulp to obtain tomato powder under defined processing conditions. Optimal parameters (100°C, 1000 W infrared power, 2 mm thickness) resulted in tomato powder with measurable lycopene content, phenolic content, and color attributes.
Zehra Gunel, Ece Nur Turk, Ismail Tontul
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Nutritional and Antinutritional Factors of Some Pulses Seed and Their Effects on Human Health
International Journal of Secondary Metabolite, 2018 The Food and Agriculture Organization (FAO) realizes about fifteen pulses (primary and minor) such as dry peas, black beans, chickpeas, roman bean, beans, and lentils etc. cultivated worldwide over a hundred countries.
Filiz Parca +2 more
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Alınteri sosyal bilimler dergisi, 2019 Mines are an important source of income that has occupied an important place in the lives of societies for centuries. The mines and enterprises have an important place in the organization and introduction of the money regime of the state. Copper mines in
Gülşah KAYA
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