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Toplam kayıt 86, listelenen: 1-10
Toplu yemek hizmetleri (catering) sektörü yöneticilerinin iş sürekliliğine hazır olma algı ve zorluklarının belirlenmesi
(İstanbul Üniversitesi Sosyal Bilimler Enstitüsü, 2022)
İş sürekliliği; işletmelere yönelik potansiyel olağandışı tehlikeleri tanımlayan, analiz eden ve etkilerini açıklayan, ortakların ve paydaşların çıkarlarını gözeten, marka değerini ve itibarını koruyan bir yaklaşımdır. Tüm ...
Lezzet ve Lezzetin Bilimi: Mutfak Şeflerinin Lezzet Algıları Üzerine Bir Araştırma
(Karabük Üniversitesi, 2022)
Bu çalışmanın amacı, lezzeti ve lezzet algısını tanımlamak ve mutfak şeflerinin lezzet
algılarını etkileyen faktörleri belirlemek ve önceliklendirerek değerlendirmektir. İlk
olarak lezzet, lezzete etki eden duyular ...
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 ...
Gıda Felsefesine Giriş
(Nobel Akademik Yayınları, 2021)
Giriş
Günümüze gelene kadar gıda bilimi genellikle doğa bilimleri, mühendislik ve uygulama
ağırlıklı gelişmiştir. Gıda biliminin sosyal ve sanat yönü neredeyse yok sayılmış ve sosyal
bilimlerle ilişkisi değersiz ...