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Toplam kayıt 3, listelenen: 1-3
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 ...
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 ...
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 ...