Ara
Toplam kayıt 67, listelenen: 41-50
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(INST TECNOLOGIA PARANA, 2022)
Sunulan araştırmada yoğurt üretiminde beş farklı keten tohumu tozu (FSP) oranı (%0, %0,25, %0,50, %0,75 ve %1) kullanılmış ve örnekler buzdolabında (+4 derece) 28 gün boyunca saklanmıştır. C). Yoğurtların asitlik, pH, ...
Investigation of Yield and Quality Parameters of Some Local and Newly Registered Bread (hexaploid) Wheat (Triticum aestivum L.) Genotypes Under Rainfed Agricultural Conditions
(SPRINGER, 2022)
Hexaploid bread wheat is an economically important crop grown worldwide. There is need to new breed cultivars to meet the needs of ever-growing populations. This study was carried out to determine the yield and quality ...
Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
(SPRINGER NATURE, 2022)
The cokelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb ...
Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
(ACAD BRASILEIRA DE CIENCIAS, 2022)
In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 ...
Application of GIS Model in Physical Land Evaluation Suitability for Rice Cultivation
(2010)
The objective of this study was to establish spatial model in land evaluation for rice cultivation using GIS in Bafra Plain found in the Kızılırmak Delta and located in the central Black Sea region of Turkey. The study ...
Bakteriyel Selülozların Üretimi ve Özellikleri ile Gıda ve Gıda Dısı Uygulamalarda Kullanımı
(2018)
Selüloz D-glukopiranoz birimlerinin β-1,4 glikozidik bağlarla bağlanmasıyla oluşan lineer ve dünyada en yaygın olarak
bulunan polimerdir. Selüloz, bitkilerin yanında bazı bakteriler tarafından da üretilmektedir. Bakteriyel ...
Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk
(M H SCHAPER GMBH CO KG, 2022)
In the present study, four different ice creams were produced using cow, buffalo, goat, and sheep milk. The physicochemical, sensory properties and aroma profile analyzes of ice creams were carried out and the differences ...
Komagataeibacter hansenii GA2016 ile Bakteriyel Selüloz Üretimi ve Karakterizasyonu
(2017)
Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units.
Cellulose that is produced by various microorganisms via biosynthesis is called bacterial cellulose
(BC). In this study, ...
Meyve ve Sebze Kabuklarının Fitokimyasal ve Antioksidan Özelliklerinin Incelenmesi
(2019)
Bitkiler, sağlık açısından olumlu etkileri olan fitokimyasallar bakımından zengindir. Bu çalışmada, Türkiye’de önemli
miktarda tarımı yapılan kivi (Actinidia deliciosa), kavun (Cucumis melo), domates (Solanum lycopersicum), ...
Production and Characterization of Bacterial Cellulose from CitrusPeels
(2019)
Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. In this study, citrus peels
(lemon, mandarin, orange and grapefruit) were used for the production of bacterial cellulose (BC). ...