Güncel Gönderiler: Gıda Mühendisliği Bölümü
Toplam kayıt 104, listelenen: 101-104
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Production of a minimally processed jelly candy for children using honey instead of sugar
(Elsevier Science, 2018)This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit ... -
Fatty acids profile and stability of Camelina (Camelina sativa) seed oil as affected by extraction method and thermal oxidation
(Innovhub SSI-AREA SSOG, 2018)Camelina (Camelina sativa) seed oil was extracted using two different methods including hexane extraction to obtain hexane-extracted oil (HEO) and cold pressing extraction to obtain cold-pressed oil (CPO). The major fatty ... -
Microbiological and chemical properties of wet tarhana produced by different dairy products
(Springer India, 2018)This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, ... -
Salmonella ve Shigella türlerinin gelişmesini engelleyen tıbbi bitkiler ve esansiyel yağlar
(2006)Salmonella ve Shigella bakterileri gıda kaynaklı zehirlenmelerden sorumlu patojen mikroorganizmalar arasındadır. Bu mikroorganizmaların kontrol altına alınmalarında kullanılan başlıca yöntemler; iyi bir hijyen uygulaması, ...
