Bölüm "ALKÜ, Fakülteler, Rafet Kayış Mühendislik Fakültesi, Gıda Mühendisliği Bölümü" için listeleme
Toplam kayıt 5, listelenen: 1-5
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Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat
(2021)The use of natural food additives is currently a rising trend. In the present study, the aim was to determine the antimicrobial effects of plum, pomegranate, Seville orange and sumac sauces on E. coli O157:H7,E. coli type ... -
Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach
(2022)Pomegranate (Punica granatum L.) is a fruit that grows in most tropical and subtropical regions. It has 52% aril, consisting of 78% juice which is used as; juice, molasses, jam, wine, and dried kernels. Potential health ... -
Effect of food processing on antioxidants, their bioavailability and potential relevance to human health
(2022)It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal ... -
Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt
(2022)Yogurt is a coagulated dairy product that is fermented by typical starter cultures. Yogurt has the highest demand rate among fermented products due to its sensory properties. Well-consumed food ... -
Use of Microalgae Biomass for Fortification of Food Products from Grain
(2021)This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of ...