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Toplam kayıt 9, listelenen: 1-9
Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products
(Elsevier, 2021)
In this study, we evaluated food stabilizing potential of nisin Z produced by wild Lactococcus (Lc.) lactis subsp.
lactis from a total of 114 raw milk and naturally fermented products. After microbiological cultivation ...
Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture
(2020)
Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activi-
ties such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The
objective of this study ...
A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels
(2022)
Food colorings are substances commonly used to increase the desire to eat by making the appearance of the food more
attractive. This study aims to determine the general knowledge of pastry chefs about food colorings and ...
Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions
(Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, 2019)
This study aims to assess the probiotic properties of Lactic Acid Bacteria
isolated from the traditional sourdoughs used for bread making in Turkey
against some gut conditions. A total number of 29 samples from ...
Evaluation of Customer Complaints to Catering Services in Terms of Food Safety
(Journal of Tourism and Gastronomy Studies, 2020)
The aim of the study is to evaluate the customer complaints reported to catering services
companies (CSC) and to determine the food safety subjects that these companies should focus on
as a result of this evaluation. The ...
The Effect of Relationship Marketing Practices on Customer Loyalty in the Food Service Industry: A Qualitative Study on Senior Sales and Marketing Professionals
(İrfan YAZICIOĞLU, 2023)
This study aims to determine the effect of relationship marketing practices in food service
businesses on customer loyalty. In the study, focus group interviews were conducted with seven
senior sales and marketing ...
The Relationship between Presentation of Artworks of Various Dimensions and Architectural Design in The Scope of The Development of Exhibition Design
(Ataturk University, 2021)
The display has been used from the very beginning to display
objects. Exhibition design is a combination of display and
contemporary visual communication design. With the
development of the exhibition concept and the ...
An Assessment of Elderly Bedrooms in Nursing Homes, in Terms of Human Wellbeing and Sustainability: An Example Case from Brussels
(Osman Sağdıç, 2020)
The built environment influences the well-being of elderly people in nursing homes. In order to make sustainable designs for the
effective use of the physical environment, we can take lessons from existing nursing home ...
The Place of Goose Meat in Turkish Gastronomy
(Turkish Science and Technology Publishing (TURSTEP), 2022)
Goose meat has always had a gastronomic value for both international and Turkish cuisines. The aim
of the present study is to introduce the goose meat dishes that belongs to local Anatolian cuisines, to
contribute to the ...