Başlık için Kitap Bölümü Koleksiyonu listeleme
Toplam kayıt 7, listelenen: 4-7
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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 ... -
Prevention and management of mycotoxins in food and feed
(Springer Berlin Heidelberg, 2010)The contamination of food and animal feeds with mycotoxins is a worldwide problem, while mycotoxins occur more frequently under tropical conditions as a result of environmental conditions in the field coupled with improper ... -
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 ... -
Traditional fermented dairy products of Turkey
(CRC Press, 2015)Fermented milks constitute an important part of the national diet in Turkey. Yogurt, ayran, cacik, and traditional cheeses have been made in individual households throughout Anatolia for centuries. e most common groups of ...