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Toplam kayıt 79, listelenen: 71-79
KÖFTE MATRİKSİNDE İKİ FARKLI BESİN PATOJENİNE KARŞI FARKLI BAHARATLARIN ANTİMİKROBİYAL AKTİVİTESİ
(Kırklareli Üniversitesi, 2019)
Bu çalışmada yaygın olarak kullanılan bazı baharatların, köftelerde Salmonella Enteritidis ve Staphlylococcus aureus üzerine inhibitör etkilerinin araştırılması amaçlanmıştır. Bunun için % 82.5 kıyma, %10 galeta unu, %5 ...
In vitro evaluation of the bioaccessibility of antioxidative properties in commercially baby foods
(Springer India, 2020)
Fruit-vegetable based products are essential for infants as they widely used the first complementary solid foods. This study aimed to investigate the physicochemical properties, the antioxidant capacities, total phenolic ...
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
(Soc Brasileira Ciencia Tecnologia Alimentos, 2018)
Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional ...
Süt ve Ürünlerinde Tatlandırıcıların Kullanımı
(2021)
Obezite ve ilişkili hastalıklar günümüzde yetişkinler ile birlikte çocuklarda ve ergenlerde artmaktadır. Fiziksel aktivitede azalma, özellikle yağ ve şekeri yüksek miktarda içeren yüksek enerjili ürünlerin tüketimindeki ...
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, ...
Portakal Kabuğunun Farklı Yöntemlerle Kurutulması ve Bazı Teknolojik Özelliklerinin İncelenmesi
(2020)
Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yöntemleriylekurutulmuş portakal kabuklarının bazı fiziksel ve kimyasal özellikleri karşılaştırılmıştır. Bu amaçla örnekler 45-65ºChava ...
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 ...