Ara
Toplam kayıt 20, listelenen: 11-20
Comparison of aroma profiles of essential oils extracted by hydro-distillation from orange peel waste dried by various methods
(Vup Food Research Inst, Bratislava, 2021)
Effects of oven-drying at 45 degrees C (OD45), oven-drying at 55 degrees C (OD55) and microwave-drying at 400 W, 560 W and 700 W (MW400, MW560, MW700) on the content of essential oil extracted using hydro-distillation were ...
Determination of Seasonal Distribution of Aflatoxin M-1 Level in Cheese Production
(M H Schaper Gmbh Co Kg, 2019)
The aim of this study was to determine the Aflatoxin M-1 (AFM(1)) quantities in raw milk samples and cheese samples produced from the same lot. The samples were obtained from six dairy plants in four different seasons. ...
Evaluation of Antioxidant Activities and Antifungal Activity of Different Plants Species Against Pink Mold Rot-Causing Trichothecium roseum
(Springer Heidelberg, 2017)
Trichothecium roseum causes the pink mold rot in many fruits and vegetables around the world. Due to this infection, significant losses arise in foods. In order to control this infection, plant extracts offer alternative ...
Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
(Wiley, 2018)
In this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application ...
Seasonal variation of pesticide accumulation and heat shock protein expressions in blood of people live in monoculture rice farming area in Edirne-Turkiye
(Elsevier Ireland Ltd, 2016)
[Abstract Not Available]
Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
(Wiley, 2019)
BACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) ...
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients
(Elsevier, 2020)
The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ...
Nonoccupational Exposure of Agricultural Area Residents to Pesticides: Pesticide Accumulation and Evaluation of Genotoxicity
(Springer, 2018)
Although many studies related the toxic effects of pesticides on agricultural workers, little research has been done about agricultural area residents. The purpose of this work was to monitor the presence of pesticides, ...
The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion
(Wiley, 2013)
Various reactions take place between compounds of milk during heat treatment including denaturation and aggregation of whey proteins, and formation of new complexes. In this study, the antioxidant capacities of raw, ...
Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods
(Wiley-Blackwell, 2016)
In this study, cholesterol assimilation ratios and some probiotic characteristics of yeasts were investigated. For this purpose, yeasts were isolated from milk and foods that were naturally fermented and not containing ...