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OALib Journal期刊
ISSN: 2333-9721
费用：99美元
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ISSN Print: 1300-3070
ISSN Online:
主页:
http://dergipark.org.tr/gida
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PRODUCTION METHODS FOR PROBIOTIC BAKERY PRODUCTS
Fundagül EREM
ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT
Sinan Uzunlu
THE USE OF MICROENCAPSULATED LACTOBACILLUS RHAMNOSUS IN PROBIOTIC BITTER CHOCOLATE PRODUCTION
Emel ünal Turhan
BIOETHANOL PRODUCTION FROM PEANUT SHELL
G？nül D？nmez
THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES
Hilal ？ahin Nadeem
DETERMINATION OF MICROBIOLOGICAL QUALITY AND PRESENCE OF SALMONELLA SPP. ON CHICKEN PARTS SOLD AT RETAIL MARKETS IN ERZURUM, ANTIBIOTIC RESISTANCE OF THE SALMONELLA SPP. ISOLATES
Mehmet YüKSEL
DETERMINATION OF FUNCTIONAL PROPERTIES OF KUMQUAT (FORTUNELLA MARGARITA Swing.) POWDERS OBTAINED BY DIFFERENT METHODS
Demet YILDIZ TURGUT
DETERMINATION OF AFLATOXIN CONTENTS OF SEBINKARAHISAR WALNUT VARIETY BY ELISA METHOD
Mustafa CüCE
DETERMINATION OF TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF ANZER HONEY PRODUCED IN RIZE, TURKEY
Fatma Hepsa？
EFFECTS OF STORAGE RELATIVE HUMIDITY AND TEMPERATURE ON QUALITY OF PALACE HALVA
Meral K？l？？ Aky？lmaz
SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE
Zeynal Topalcengiz
THE EFFECT OF PARTICLE SIZE AND BREWING TIME ON THE INFUSION PROPERTIES OF TEA BLENDS
Feramuz Ozdemir
THE EFFECT OF THERMAL ASSISTED ULTRASONIC EXTRACTION ON THE RED BEETROOT (Beta vulgaris L.) BETALAINS
Atilla ？im？ek
FABRICATION OF PSF/SiO2 NANOCOMPOSITE MEMBRANE AND APPLICATION IN APPLE JUICE CLARIFICATION PROCESS
Kevser Kahraman
DETERMINATION OF PRODUCTION METHOD AND SOME CHARACTERISTICS OF DARTI FROM TRADITIONAL FOODS
？ZNUR CUMHUR
AMOUNTS OF VITAMIN A, VITAMIN E, VITAMIN C, Β-CAROTENE, LYCOPENE, GHRELIN, GLUTATHIONE, AND MDA IN FRUITS OF DIOSPYROS KAKI L.
Fikret KARATA？
ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY
Fatih Mehmet YILMAZ
THE EFFECT OF ROASTING TEMPERATURE IN PRODUCTION OF COCOA CHESTNUT CREAM？A NEW PRODUCT
O？uz Aydemir
EFFECTS OF LEMON (Citrus limon) AND BITTER ORANGE (Citrus aurantium) ESSENTIAL OILS ON MICROBIOLOGICAL QUALITY OF STORED AT 4±1°C RAINBOW TROUT (Oncorhynchus mykiss)
Emine ？zpolat
INVESTIGATION OF VIRULENCE FACTORS USING PHENOTYPIC AND GENOTYPIC METHODS IN HIGH-LEVEL AMINOGLYCOSIDE RESISTANT ENTEROCOCCI ISOLATED FROM CHEESE
YAS？N TUNCER
EFFECTS OF DIFFERENT EXTRACTION TREATMENTS AND MICRONIZATION ON THE FUNCTIONAL PROPERTIES OF SUGAR BEET DIETARY FIBRE
？hsan Karabulut
PRODUCTION OF NATURAL COLORANT FORTIFIED HARD CANDY: EFFECTS OF DIFFERENT CARBOHYDRATE FORMULATIONS ON COLOUR, GLASS TRANSITION, HYGROSCOPICITY, CARBOHYDRATE COMPOSITION AND SENSORY PROPERTIES
Fatih Mehmet YILMAZ
THE LEVEL OF 3-MCPD FATTY ACID ESTERS IN VEGETABLE OILS AND MARGARINES COLLECTED FROM TURKISH MARKET
Asl？ Yorulmaz
THE EFFECTS OF RIPENING OF SIVAS KUP (JAR) CHEESE STORING UNDER REFRIGERATED CONDITIONS OR BEING BURRIED IN THE SOIL
Nurcan Koca
DETERMINATION OF TRACE ELEMENT CONCENTRATIONS OF VEGETABLES AND FRUITS CONSUMED IN AYDIN PROVINCE
Gül？en Güven
INTELLIGENT PACKAGING TECHNOLOGY IN FOODS AND CURRENT APPLICATIONS
Hilal ？ahin Nadeem
THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI
？i？dem A？？？o？lu
DETERMINATION OF MILK CONSUMPTION HABITS AND BEHAVIORS OF UNDERGRADUATE STUDENTS
Murat Emre TERZ？O？LU
QUALITY PROPERTIES OF DRIED MEAT PRODUCTS
Elif Ayk？n Din？er
THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER
Gül？ah ？al？？kan Ko？
RAPID IDENTIFICATION OF SOME SWEETENERS AND SUGARS BY ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORM INFRARED (ATR-FTIR), NEAR-INFRARED (NIR) AND RAMAN SPECTROSCOPY
Burcu Guven
THE EFFECTS OF ONION PEEL EXTRACT IN PREVENTING SHELF LIFE OF FRESH SHRIMP
？lknur U？ak
EFFECTS OF SOME EDIBLE COATING ON QUALITY OF READY-TO-EAT AMASYA APPLES
？eyda Karag？z
EVALUATION OF EFFECT OF PULSED ELECTRIC FIELD TECHNIQUE ON PRODUCTION YIELD, CHEMICAL AND SENSORY PROPERTIES OF VIRGIN OLIVE OIL
Recep Güne？
METHODS FOR IDENTIFICATION OF MOLDS IN FOODS
Gülten Gündüz
DRYING CHARACTERISTICS OF RED BEET (BETA VULGARIS ESCULENTACRUENTA) PUREE IN A MICROWAVE OVEN
Safiye Nur Dirim
DETERMINATION OF THE BIOACTIVE POTENTIALS OF SAGE (SALVIA OFFICINALIS L.) BY PRODUCT AFTER REMOVAL OF ESSENTIAL OIL
Yasemin ？NCEGüL
THE EFFECT OF PROCESS PARAMETERS AND SOLUTION PROPERTIES ON MORPHOLOGICAL CHARACTERISTICS OF NANOPARTICLES OBTAINED BY COAXIAL ELECTROSPRAYING
Aylin Altan Mete
THE CHANGES DURING MATURATION OF THE WHITE CHEESE PRODUCED FROM GOAT MILK
ZüBEYDE ？NER
EVALUATION OF POLYPHENOL BIOACCESSIBILITY IN FRESH AND FROZEN APPLES AND APPLE POMACE
Senem Kamiloglu
PHYSICAL AND CHEMICAL PROPERTIES OF GERMINATED SOME CEREALS AND LEGUMES
Mustafa Kür？at DEM？R
A COMPARATIVE STUDY ON THE SHELF LIFE OF THE YOGURTS PRODUCED FROM COW AND BUFFALO MILKS
ERCAN SARICA
COMPARISON OF COLLAGEN EXTRACTION METHODS
？zge ATA
UTILIZATION OF FLAVOR NETWORK ANALYSIS FOR A NEW RECIPE IN MARMARA REGION
Bengu Ozturk
DETERMINATION OF EXCOPOLISACCHARIDE PRODUCTION AND CHOLESTEROL ASSIMILATION ABILITIES OF LACTIC ACID BACTERIA ISOLATED FROM DIFFERENT SOURCES
Duygu Alp
PRODUCTION OF TRADATIONAL MARMALADE WITH MIXED FRUIT BASED PLUM (Prunus Domestica)
F？L？Z U？AN TüRKMEN
BIOMONITORING OF SOME PERSISTENT ORGANOCHLORINE CONTAMINANTS IN THE MILK OF ANATOLIAN WATER BUFFALOES
Enes Atmaca
PRELIMINARY INVESTIGATIONS IN VITRO ACE-INHIBITORY ACTIVITIES OF TRYPTIC PEPTIDES PRODUCED FROM COLD PRESS DEOILED HAZELNUT MEALS
？brahim Gülseren
APPLICATIONS OF SOME NON-THERMAL TECHNOLOGIES FOR MICROBIAL DECONTAMINATION IN MEAT AND MEAT PRODUCTS
Damla Bilecen ？en
DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM
？zge Süfer
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