Bölüm "Güzel Sanatlar Fakültesi, Gastronomi ve Mutfak Sanatları" için listeleme
Toplam kayıt 3, listelenen: 1-3
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Development and Validation of a Simple RP-HPLC-PDA Method for Determination of 18 Polyphenols in Grape Juice and Red Wine
(Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, 2021)According to the trend of a healthy eating awareness trend, having a potential benefit on humanhealth, some polyphenols like flavonoids, resveratrol, hydroxy-stilbenes, and phenolic acids are inthe spotlight. Grapes, and ... -
Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"
(Korean Soc Food Science Animal Resources, 2021)The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological ... -
Effects of Filtration and Pasteurization Process on Bioactive Phenolic Compounds of Beer
(Wiley, 2021)The filtration and pasteurization steps at beer production have vital importance for consumer expectations and a long shelf-life. Also, phenolics have a significant role in the organoleptic characteristics and antioxidant ...
