Ara
Toplam kayıt 12, listelenen: 1-10
Quality changes of fish patties produced from anchovy during refrigerated storage
(2005)
Quality changes of anchovy patties at the storage temperature of 4 degrees C were investigated. After patties had been prepared using minced anchovy meat they were stored in a refrigerator. Quality control analyses were ...
INVESTIGATION OF SOME QUALITY PARAMETERS OF PICKLED PEPPER PRODUCED BY LOW VALUE DAIRY BY-PRODUCTS
(2020)
In this study, traditional pickled pepper was produced in 3 different formulations by using whey cheese and cheese crumbs, which are obtained as a by-product in the cheese-making process. In the scope of the study, the ...
Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil
(Springer India, 2020)
The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing ...
A research on the chemical and microbiological qualities of honeys sold in Istanbul
(Soc Brasileira Ciencia Tecnologia Alimentos, 2017)
Honey, produced by honeybees from nectar in flowers and plants, is an aqueous supersaturated sugar solution, mainly composed of fructose and glucose. The quality and biochemical properties of honey are related to honey ...
Evaluation of antioxidant and antifungal activities of several plants against agents of postharvest citrus sour rot and green mould rot
(Ars Docendi, 2019)
The antifungal activities of chloroform extracts of 10 plants species belonging to Lamiaceae family, which were collected from Kirklareli (Turkey), against Geotrichum candidum, theagent of postharvest citrus sour rot and ...
Color, phenolic composition, and antioxidant properties of hardaliye (fermented grape beverage) under different storage conditions
(2016)
This study was conducted to determine the effects of storage temperature and time on color and antioxidant properties of hardaliye. Hardaliye was obtained from papazkarası blue-black grapes as a potential source of anthocyanin ...
OPTIMIZATION OF PHENOLIC COMPOUNDS EXTRACTION FROM PURPLE BASIL LEAF BY CONVENTIONAL AND MICROWAVE ASSISTED EXTRACTION METHODS
(Plapiqui(Uns-Conicet), 2021)
The present study aimed to determine the optimum extraction conditions of conventional solvent extraction (CSE) and microwave-assisted extraction (MAE) techniques to obtain maximum total phenolic (TPC), total flavonoid ...
Investigation of a Probiotic Yeast as a Cholesterol Lowering Agent on Rats Fed on a High Cholesterol Enriched Diet
(2015)
Yüksek kolesterol asimilasyon yeteneğine sahip probiyotik maya Cryptococcus humicola M5-2 suşu, geleneksel olarak üretilmiş bir peynirden izole edilmiş ve in vivo ortamda incelenmiştir. Çalışmada, C. humicola M5-2 suşunun ...
Investigation of Microbiological Quality of Some Dairy Products in Kırklareli: Detection of Salmonella spp.and Listeria monoctyogenesby Real Time PCR
(2015)
Bu çalışma Kırklareli piyasasından temin edilen beyaz peynir, kaşar peynir, tereyağı, ve krema gibi çeşitli süt ürünlerinin mikrobiyolojik kalitelerinin belirlenmesi amacıyla yürütülmüştür. 79 örnekten 59 (%74,7), 54 (%68,4) ...
Effect of Evaporated Ethyl Pyruvate on Reducing Salmonella Enteritidis in Raw Chicken Meat
(Facta-Fundacio Arnco Ciencia Tecnologia Avicolas, 2019)
In this study, the effect of evaporated ethyl pyruvate (EP) was evaluated for the decontamination of Salmonella Enteritidis on chicken leg meat as a safe alternative to antimicrobial agent. Also, total aerobic mesophilic ...