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Toplam kayıt 5, listelenen: 1-5
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 ...
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 ...
Biochemical Effect Mechanism of Probiotics in Gut and Evaluation of Their Effect on Allergies
(Harran University, 2021)
Probiotics are natural members of the gut microbiota. In order to be effective, they
must first pass through the intestinal tract alive by showing resistance to gastric acidity and
bile salts, and finally colonize the ...