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Toplam kayıt 11, listelenen: 1-10
Research on Nutrition and Dietetic Undergraduates in Terms of Their Information Level and Views About Genetically Modified Organisms
(Türkiye Bilim ve Teknolojisi (TST), 2019)
This study aims to investigate the views and awareness level of nutrition and dietetics undergraduates about genetically modified organisms (GMO). A total of 228 university students participated in the research (130 female, ...
Evaluation of Sous-Vide Technology in Gastronomy
(Skyfox Publishing Group, 2018-03-30)
Sous vide is cooked under control by applying a certain temperature (65-96 oC) / time after vacuuming in the package of the food which is formed alone or with other auxiliary products (sauce-spices) and stored under cold ...
The examination of spices used in the Ottoman palace
(Journal of Human Sciences, 2017)
The human being has a vital prescription to eat and drink as much as the day-to-day process. This vital point constitutes the foundation stone of gastronomic tourism. In our globalized world, nations that express or offer ...
Analysis of food safety and cold chain knowledge of logistics students
(Journal of Human Sciences, 2018)
This study was planned and conducted in order to examine the knowledge, attitudes, and behaviors of university students in the logistics department reading about the food safety and cold chain. The study was conducted on ...
The importance of geographical indication in gastronomy tourism: Turkey
(Skyfox Publishing Group, 2016-12-17)
Geographical indication can shortly be described as the protection of a local product or value with certain regulations. Geographical indications are divided into two categories called ‘’ origin name’’ and ‘’ geographical ...
Human Norovirus Infection: Identification, Epidemics and Treatment
(Skyfox Publishing Group, 2017-03-30)
Human Noroviruses (HuNoVs) are important enteric pathogens, which affect the stomach and intestines, leading to gastroenteritis or more commonly called the "stomach flu" or “winter vomiting bug". HuNoVs are mainly transmitted ...
Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties
(UNIV FEDERAL LAVRAS-UFLA, CAIXA POSTAL 3037, LAVRAS, MG 37200-000, BRAZIL, 2019)
Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ...
Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors
(MDPI, ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND, 2021)
In recent years, non-thermal technology has been used for the enrichment of ultrasound
bioactive components. For this purpose, it was applied to tomato vinegar and modeled with response
surface methodology (RSM) and ...
Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, AV BRASIL 2880, CAXIA POSTAL 271 CEP 13001-970, CAMPINAS, SAO PAULO 00000, BRAZIL, 2020)
Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple
basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage ...
Efect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
(SPRINGER, ONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2022)
Pomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic
properties and health benefts. There is no detailed study about the optimization of thermosonication ...