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Toplam kayıt 15, listelenen: 1-10
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 ...
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 ...
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 ...
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 ...
Evaluation of gastronomic objects in Renaissance painting
(ELSEVIER, 2022)
The Renaissance period, as an enlightenment period after the strict Christian rules of the Middle Ages, represents
a period in which many discoveries have been made for about four centuries and which continues its effects ...
Menu Engineering in the Restaurant Business: A Study on Kitchen Chefs
(İrfan YAZICIOĞLU, 2022)
The study aimed to determine the approaches of the kitchen chefs of restaurant businesses to the
menu engineering processes. A focus group interview with six professional kitchen chefs was held
in 2020 to achieve this ...
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 ...