Dil "eng" Diğer Atıf Dizinlerdeki Yayınlar için listeleme
Toplam kayıt 17, listelenen: 1-17
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An Assessment of Elderly Bedrooms in Nursing Homes, in Terms of Human Wellbeing and Sustainability: An Example Case from Brussels
(Osman Sağdıç, 2020)The built environment influences the well-being of elderly people in nursing homes. In order to make sustainable designs for the effective use of the physical environment, we can take lessons from existing nursing home ... -
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 ... -
Biochemical Effect Mechanism of Probiotics in Gut and Evaluation of Their Effect on Allergies
(Harran University, 2021)Probiotics are natural members of the gut microbiota. In order to be effective, they must first pass through the intestinal tract alive by showing resistance to gastric acidity and bile salts, and finally colonize the ... -
Comparing the Similarities and Differences between All Versions of Grand Theft Auto
(Scientific Research Publishing, 2018)The article investigates the similarities and differences between all versions of Grand Theft Auto as an adventure game with the widest popularity in the last decade. The game is a story collection, a frame for performance, ... -
Determining The Effect of Catering Companies' Attitudes Toward Customer Complaints on Customer Loyalty
(Journal of Interdisciplinary Food Studies, 2022)Catering companies are organizations that provide catering services with a pre-agreed menu and price, prioritizing public health. This study aimed to determine the effect of catering companies' attitudes toward customer ... -
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 ... -
The Effect of Relationship Marketing Practices on Customer Loyalty in the Food Service Industry: A Qualitative Study on Senior Sales and Marketing Professionals
(İrfan YAZICIOĞLU, 2023)This study aims to determine the effect of relationship marketing practices in food service businesses on customer loyalty. In the study, focus group interviews were conducted with seven senior sales and marketing ... -
Evaluation of Customer Complaints to Catering Services in Terms of Food Safety
(Journal of Tourism and Gastronomy Studies, 2020)The aim of the study is to evaluate the customer complaints reported to catering services companies (CSC) and to determine the food safety subjects that these companies should focus on as a result of this evaluation. 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 ... -
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 ... -
Investigation of the effect and relationship of vegan cuisine on gastronomic culture
(Toros Üniversitesi, 2023)Nutrition, which is a physiological need, is directly related to gastronomy and is affected by many factors, including geographical, cultural, environmental, climatic, and socio-economic factors. Today, there are many ... -
Investigation of the Effect of Spice on Gastronomy History and Culture
(SAM A.Ş. Yayıncılık, 2022)The study aimed to determine the effect of spice on the history and culture of gastronomy. Qualitative research methods were used in the study, and a literature review was used to reveal the conceptual framework. ... -
Investigation of the Visual-Semantic Relations in Typography
(International Journal for Multidisciplinary Research (IJFMR), 2024)The technological advancements initiated with the onset of the Industrial Revolution and persisting rapidly to this day continue to instigate profound transformations in societies, cultures, and even forms of governance, ... -
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 ... -
The Place of Goose Meat in Turkish Gastronomy
(Turkish Science and Technology Publishing (TURSTEP), 2022)Goose meat has always had a gastronomic value for both international and Turkish cuisines. The aim of the present study is to introduce the goose meat dishes that belongs to local Anatolian cuisines, to contribute to the ... -
The Relationship between Presentation of Artworks of Various Dimensions and Architectural Design in The Scope of The Development of Exhibition Design
(Ataturk University, 2021)The display has been used from the very beginning to display objects. Exhibition design is a combination of display and contemporary visual communication design. With the development of the exhibition concept and the ... -
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 ...