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Toplam kayıt 6, listelenen: 1-6
Phytochemical fortification of flour and bread
(Elsevier Inc., 2011)
An increased consumer desire for a healthy lifestyle has resulted in demands from the bakery industry for breads containing functional compounds. There is an immediate requirement for the food industry to prepare healthy ...
Toxigenic fungi and mycotoxins
(Nova Science Publishers, Inc., 2011)
The contamination of food and feed with mycotoxins is a significant source of food-borne illnesses. Mycotoxins are toxic secondary metabolites produced by certain fungi belonging predominantly to the Aspergillus, Penicillium ...
The effects of ascorbic and cinnamic acid addition and different pasteurization parameters on the inactivation of alicyclobacillus acidoterrestris in apple juice
(2011)
In this study, thermal inactivation parameters (z-, F- and D-values) of Alicyclobacillus acidoterrestris DSM 2498 strain, is an acidophilic, spore-forming microorganism that can survive typical pasteurization conditions, ...
Tahıl esaslı glutensiz ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesi
(Gıda Teknolojisi Derneği, 2011)
Çölyak hastalığı en yaygın gıda intoleranslarmdan biridir ve dünya nüfusunun %1-2'sini etkilemektedir. Çölyak hastalığında, yaşam boyu gluten içermeyen bir diyet ve sadece glutensiz ürünlerin tüketilmesi, temel tedavi ...
An introduction to the traditional fermented foods and beverages of Turkey
(2011)
Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great ...
Inhibition of ochratoxin A production of aspergillus carbonarius by yeast species
(2011)
A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape ...