Ara
Toplam kayıt 46, listelenen: 11-20
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 19, January 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
Istanbul Gelisim University (IGU), Faculty of
Fine Arts (GSF), Graphic Design Department Prof.
Dr. İsmet Çavuşoğlu took part with his artworks in
two group exhibitions, “Artists in Targovishte” and
“Regional Artists” ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 20, February 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
Istanbul Gelisim University (IGU), Faculty of Fine Arts (GSF) Communication and Design
Department Head Assoc. Prof. Nagihan Çakar Bikiç was the guest of Ezgi Aşık’s “Red
Carpet” program broadcast on TV24. The guest of ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 22, May 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
Soda, which is remembered as a nostalgic drink, continues to live with different tastes and
smells in every region of Turkey. Münire in İzmir and Sevda Sodas in İstanbul are also places that
keep this culture alive. ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 21, March 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
Istanbul Gelisim University (IGU), Faculty of
Fine Arts (GSF), Graphic Design Department Res.
Asst. Zeynep Abacı participated in the group
exhibition “İçimiz/ Dışımız/ Düşümüz” held at
Ovooart Gallery. The opening of ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 24, June 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
We have been hearing about the studies on artificial
meat production frequently in recent years. Although it is
not produced industrially today, some food companies have
started activities in pilot-scale facilities. ...
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 ...