Gastronomi ve Mutfak Sanatları Bölümü / Gastronomy and Culinary Arts
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Gastronomi ve Mutfak Sanatları Bölümü Makale Koleksiyonu [8]
Gastronomi ve Mutfak Sanatları Bölümüne makaleler bu koleksiyonda listelenir.
Recent Submissions
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Manufacturing of emulsion type garlic paste
(John Wiley and Sons Inc, 2024)The objective of this work was to investigate the steady, dynamic mechanical properties, and 3 interval thixotropy test (3 ITT) characterization of emulsion type garlic paste prepared with different concentrations of ... -
TECHNOLOGY, ARTIFICIAL INTELLIGENCE, AND ROBOTICS IN FUTURE WARS
(GAZIOSMANPASA UNIV, 2023)This study aims to show the importance of initiating studies on the role of intelligence and its new uses in future wars without further delay and also to contribute to closing the current gap in this subject in the ... -
Farklı kurutma yöntemleri ile elde edilmiş peynir tozlarının ısıl işlem görmüş sucukların kalite ve duyusal özelliklerine olan etkisinin incelenmesi
(Harran Üniversitesi Ziraat Fakültesi, 2022)Peynir tozu gıda endüstrisinde emülgatör özelliği ile aroma arttırıcı, tuz ve katkı maddesi kullanımını azaltıcı etkilerinden dolayı son yıllarda sıklıkla kullanılmaktadır. Yapılan bu çalışmada püskürterek ve dondurarak ... -
Development and Validation of a Simple RP-HPLC-PDA Method for Determination of 18 Polyphenols in Grape Juice and Red Wine
(Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, 2021)According to the trend of a healthy eating awareness trend, having a potential benefit on humanhealth, some polyphenols like flavonoids, resveratrol, hydroxy-stilbenes, and phenolic acids are inthe spotlight. Grapes, and ... -
Effects of Filtration and Pasteurization Process on Bioactive Phenolic Compounds of Beer
(Wiley, 2021)The filtration and pasteurization steps at beer production have vital importance for consumer expectations and a long shelf-life. Also, phenolics have a significant role in the organoleptic characteristics and antioxidant ... -
Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"
(Korean Soc Food Science Animal Resources, 2021)The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological ... -
A novel technique for the reduction of pesticide residues by a combination of low-intensity electrical current and ultrasound applications: A study on lettuce samples
(Elsevier, 2021)In this study, effects of low-intensity electrical currents (200, 800 and 1400 mA), ultrasound frequencies (24 and 40 kHz) and their combinations were applied at the duration period of 2, 4, 6, 8, and 10 min for the ... -
Genome-Guided Mass Spectrometry Expedited the Discovery of Paraplantaricin TC318, a Lantibiotic Produced byLactobacillus paraplantarumStrain Isolated From Cheese
(Frontiers Media SA., 2020)The quest for potent alternatives to the currently used antimicrobials is urged by health professionals, considering the rapid rise in resistance to preservatives and antibiotics among pathogens. The current study was ...
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