Ara
Toplam kayıt 65, listelenen: 21-30
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 ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 26, August 2022)
(2022)
The short films "Cennet", which were executive produced by Asst. Prof.
Emre Doğan, an academician from Istanbul Gelişim University (IGU), Faculty
of Fine Arts (GSF), Radio, Television and Cinema Department, and directed ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 25, July 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
A new social responsibility project started, organized by Istanbul Gelişim University (IGU), Faculty of Fine Arts, Radio,
Television and Cinema Department.
With the social responsibility project implemented in cooperation ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 28, October 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
Children in the 7-8 age group entered the kitchen with the social responsibility
project realized in cooperation with Istanbul Gelişim University, Fine Arts
Faculty, Radio Television & Cinema Department, Gastronomy & ...
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 ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 30, December 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
E-card designs that will be used to realize children's dreams were made in the
last stage of the social responsibility project “We Make Children's Dreams
Come True with a Wish” organized in cooperation with Istanbul ...
IGU Faculty of Fine Arts New and Events Bulletin (Issue: 29, November 2022)
(İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2022)
AÇ AÇINA MOVIE AT
MEETINGS ON THE BRIDGE
FIRST FIVE!
Istanbul Gelisim University (IGU), Faculty of Fine Arts
(FAF), Radio, Television and Cinema Department
Research Assistant Eda Çekemci's Aç Açına short film
project ...