Ara
Toplam kayıt 1560, listelenen: 441-450
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 ...
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 ...
The impact of the media on voters' behaviour and turnout in the US 2020 presidential elections
(İstanbul Gelişim Üniversitesi Lisansüstü Eğitim Enstitüsü, 2022)
This study has enlongated on the impact of the media on voters' behavior and turnout in the US 2020 presidential elections. The study defines the media (old and new) as any means of transmitting information which is done ...
Exploration of Covid-19 and its impact on sustainability of small and medium scale business in Nigeria
(İstanbul Gelişim Üniversitesi Lisansüstü Eğitim Enstitüsü, 2022)
Covid-19 pandemisi, ülkelerin ekonomilerini, Küçük Orta Boy İşletmeler-KOBİ'lerin büyümeleri ve gelişmeleri de dahil olmak üzere, farklı açılardan etkilemiştir. Çalışma, covid-19'un Nijerya'nın Lagos Eyaletindeki küçük ve ...
Relationship between organizational trust and job satisfaction: A case study of Iraq (2003-2020)
(İstanbul Gelişim Üniversitesi Lisansüstü Eğitim Enstitüsü, 2022)
Örgütsel güven ve iş tatmini arasındaki ilişkinin incelenmesi, bir kuruluş veya şirketteki tüm departman sistemlerini oluşturan tüm ülkelerde önemli bir araştırmadır. Devlet, idari ve sosyal kuruluşlardaki yönetici ve ...