Ara
Toplam kayıt 45, listelenen: 21-30
GSF Gelişim: Güzel Sanatlar Fakültesi Haber ve Etkinlikler Bülteni (Sayı: 17, Kasım 2021)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2021)
İstanbul Gelişim Üniversitesi (İGÜ), Güzel Sanatlar
Fakültesi (GSF), 2021-2022 Eğitim Öğretim Yılı öğrenci
oryantasyonu, 21.09.2021 tarihinde, Fakülte Dekanı
Prof. Dr. Şükran Güzin Ilıcak Aydınalp ve Fakülte Dekan
Yardımcısı ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 17, November 2021)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2021)
Istanbul Gelisim University (IGU), Faculty of
Fine Arts (GSF), 2021-2022 Academic Year student
orientation, on 21.09.2021, Faculty Dean Prof. Dr.
Şükran Güzin Ilıcak Aydınalp and Deputy Dean of
the Faculty Department ...
GSF Gelişim: Güzel Sanatlar Fakültesi Haber ve Etkinlikler Bülteni (Sayı: 18, Aralık 2021)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2021)
İstanbul Gelişim Üniversitesi (İGÜ), Güzel Sanatlar Fakültesi
(GSF), 18 Kasım perşembe günü, Özel Alanya Kültür Anadolu Lisesi
öğrencilerini misafir etti. Öğrencilere meslekî alanda ve İstanbul
Gelişim Üniversitesi, ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 18, December 2021)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2021)
Istanbul Gelişim University, Faculty of Fine Arts hosted the
students of Private Alanya Kültür Anatolian High School on
Thursday, November 18th. Giving information to the students
about the vocational field and Istanbul ...
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 ...
Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin
(Elsevier, 2021)
Penicillium roqueforti from native food habitats can provide more insights into moldy cheese production. The
objective of this study was to evaluate the starter culture potential of wild P. roqueforti strains from moldy ...
The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread
(2021)
Sourdough is an initial product used in cereal fermentation, usually prepared by adding lactic
acid bacteria (LAB) strains to a mixture of wheat and water. Phytic acid present in wheat
flours negatively affects the ...
Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir
(Czech Academy of Agricultural Sciences, 2021)
Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years,
there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in ...
On-site and one-year monitoring of food service business risks associated with poor hygiene quality in the catering establishments for consumer protection
(Routledge, 2021)
Hygiene is essential in foodservices to prevent food safety and public health issues. Implementation of food safety legislation represents a sine qua non obligation of the foodservice business. In this study, we aimed to ...
Gıda Felsefesine Giriş
(Nobel Akademik Yayınları, 2021)
Giriş
Günümüze gelene kadar gıda bilimi genellikle doğa bilimleri, mühendislik ve uygulama
ağırlıklı gelişmiştir. Gıda biliminin sosyal ve sanat yönü neredeyse yok sayılmış ve sosyal
bilimlerle ilişkisi değersiz ...