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Toplam kayıt 379, listelenen: 11-20
An Experimental Determinatıon And Numerical Analysis Of A Loiter Munition Unmanned Aerial Vehicle System
(Kerim ÇETİNKAYA, 2022)
This paper experimentally determinates the calculation of an Unmanned Aerial Vehicle (UAV) and
analyzes the design criteria within four different scenarios. The UAV to be designed is a loiter munition
UAV system. A mobile ...
The Historical Dynamics of the Second Karabakh War and the Shift in Turkey’s Policy: The Effects of the Syrian Civil War
(2022)
After the end of the Cold War, Turkey's Caucasus policy has undergone changes in the period from the 1990s to
present, while the Nagorno-Karabakh policy has also changed. The change in both Turkey's Caucasus policy ...
Exopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture
(Osmaniye Korkut Ata Üniversitesi, 2022)
Exopolysaccharides (EPSs) are polysaccharides synthesized extracellularly
by microorganisms and have positive effects on health. EPSs produced
even at low concentrations have the effect of improving the structure of
food ...
Effects of Covid-19 Pandemic on Employees in Turkey in Terms of Different Anxiety Levels
(Yıldız Teknik Üniversitesi, 2022)
This study aims to compare economic, health, routine-change and isolation anxiety levels
between private and public sector employees during the Covid-19 pandemic in Turkey. For
this purpose, an online questionnaire is ...
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 ...
The Impact of Elements of Integrated Marketing Communication on Planned Brand Identity
(Kastamonu Üniversitesi, 2022)
This study investigates how the integrated marketing communication elements, which come
to the fore in academic studies and sectoral applications, impact brand identities built in the context of
global sportswear ...
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 ...