Ara
Toplam kayıt 2398, listelenen: 611-620
A Computational Determination of a Nozzle Activated Fixed-Wing Uav
(2022)
This paper proposes new methods and strategies for the propulsion of a mini Unmanned Aerial Vehicle
(UAV). Typically, the UAVs are propelled by new technology batteries, fossil fuels, and hybrid systems.
An experimental ...
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 ...
Energy transition and diversification: A pathway to achieve sustainable development goals (SDGs) in Brazil
(Elsevier, 2022)
This is a study of Brazil's sustainable development with respect to its environmental performance amidst
its great emission and renewable energy potentials. Brazil has striking features of large renewable sector
and at ...
Hatay İlinin Gastronomi Turizmi Gelişmişlik Düzeyinin Tespitine Yönelik Bir Araştırma
(Türk Turizm Araştırmaları Dergisi, 2022)
7500 yıllık tarihi birikimi ile zengin bir mutfak kültürüne sahip Hatay, Türkiye’nin önemli
gastronomi destinasyon merkezlerinden biri olma yolunda ilerlemektedir. Bu çalışma ile
Hatay’ın gastronomi turizmi gelişmişlik ...
Sömürge Dönemi Köleliğin Yemek Kültürüne Etkilerinin Araştırılması
(Review of Tourism Administration Journal, 2022)
Yeni Dünya’nın 1492 yılında Kolomb tarafından keşfi ile tüm dünyanın ekonomik,
kültürel ve demografik yapısının değişmesinin yanı sıra mutfak kültürü de
değişime uğramıştır. Keşfedilen yeni toprakların değerlendirilmesi ...
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 ...
Extraction of soliton waves from the longitudinal wave equation with local M‑truncated derivatives
(SPRINGERVAN GODEWIJCKSTRAAT 30, 3311 GZ DORDRECHT, NETHERLANDS, 2023)
We have extracted some soliton solutions of the fractional longitudinal wave equation with
the M-truncated derivative (M-LWE), which emerges in a magneto electro-elastic circular rod. To obtain new results of this model, ...
Monosodium Glutamate: Review on Preclinical and Clinical Reports
(BIOINTERFACE RESEARCH APPLIED CHEMISTRYBIOINTERFACE RESEARCH APPLIED CHEMISTRY, BUCURESTI 00000, ROMANIA, 2023)
Monosodium glutamate (MSG) is a flavor enhancer derived from L-glutamic acid, a naturally
occurring amino acid in various food products. Although MSG is generally considered safe by food
safety regulatory agencies, it ...