ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 743, doi. 10.15237/gida.GD17062
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- Publication type:
- Article
Works matching IS 13003070 AND DT 2017 AND VI 42 AND IP 6
Results: 18
1
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THE EFFECT OF DRIED MUSHROOM (AGARICUS BISPORUS) ADDITION ON MICROBIOLOGICAL QUALITY AND BIOGENIC AMINE CONTENTS IN SUCUK PRODUCTION.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 787, doi. 10.15237/gida.GD17039
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- Article
3
SOMATİK HÜCRELER VE ENDOJEN ENZİMLERİNİN SÜT TEKNOLOJİSİNDEKİ ÖNEMİs.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 763, doi. 10.15237/gida.GD17072
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- Article
4
SOĞAN DİLİMLERİNİN KURUTULMASI ESNASINDA RENK DEĞİŞİMİNE ETKİ EDEN FAKTÖRLERİN YANIT YÜZEY YÖNTEMİ İLE BELİRLENMESİ.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 731, doi. 10.15237/gida.GD17059
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- Article
5
INVESTIGATING THE PHYSICOCHEMICAL PROPERTIES AND IN VITRO BIOACCESSIBILITY OF PHENOLICS AND ANTIOXIDANT CAPACITY OF ROOIBOS HERBAL TEA BEVERAGE.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 682, doi. 10.15237/gida.GD17050
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- Article
6
LAKTİK ASİT BAKTERİLERİNİN AFLATOKSİN B<sub>1</sub> BAĞLAYICI VE ANTİKANSEROJEN ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 809, doi. 10.15237/gida.GD17092
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- Article
7
LACTOBACILLUS SANFRANCISCENSIS’İN GELİŞMESİNDE ETKİLİ BİYOPROSES PARAMETRELERİNİN BELİRLENMESİ VE OPTİMİZASYONU.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 666, doi. 10.15237/gida.GD17063
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- Article
8
LİYOFİLİZE BAZI MİKROALG TÜRLERİNİN SAKIZ BİLEŞİMİNDE DOĞAL RENKLENDİRİCİ OLARAK KULLANIMI.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 676, doi. 10.15237/gida.GD17067
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- Article
9
INFLUENCE OF OLIVE RIPENESS DEGREE AND HARVEST YEAR ON CHEMICAL AND SENSORY PROPERTIES OF KİLİS YAĞLIK AND MEMECİK OLIVE OIL.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 799, doi. 10.15237/gida.GD17077
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- Article
10
EXAMINATION OF FIRIK PRODUCED IN HATAY REGION IN TERMS OF NUTRITIONAL ASPECT.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 726, doi. 10.15237/gida.GD17064
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- Article
11
LTHV (LOW TEMPERATURE AND HIGH VELOCITY) DRYING CHARACTERISTICS AND MATHEMATICAL MODELING OF ANCHOVY (ENGRAULIS ENCRASICOLUS).
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 654, doi. 10.15237/gida.GD17043
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- Article
12
EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 754, doi. 10.15237/gida.GD17079
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- Article
13
TECHNOLOGICAL PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL PICKLES.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 693, doi. 10.15237/gida.GD17097
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- Article
14
THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 773, doi. 10.15237/gida.GD17038
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- Article
15
ELEKTROEĞİRME YÖNTEMİNE DAYALI NANOSENSÖRLERİN GIDA ALANINDAKİ UYGULAMALARI.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 708, doi. 10.15237/gida.GD17057
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- Article
16
BİYOBAZLI NANOKOMPOZİTLER VE GIDA AMBALAJLAMADAKİ UYGULAMALARI.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 821, doi. 10.15237/gida.GD17084
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- Article
17
ÜRETİM PARAMETRELERİ OPTİMİZE EDİLMİŞ KIZARTMALIK KEŞ ÖRNEKLERİNDE DEPOLAMA BOYUNCA MEYDANA GELEN DEĞİŞİMLER.
- Published in:
- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 643, doi. 10.15237/gida.GD17070
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- Article
18
THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 834, doi. 10.15237/gida.GD17033
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- Article