Bölüm "İstanbul Arel Üniversitesi, Sağlık Bilimleri Yüksekokulu, Beslenme ve Diyetetik Bölümü" TR-Dizin İndeksli Yayınlar Koleksiyonu için listeleme
Toplam kayıt 4, listelenen: 1-4
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Antimicrobial activity potential of enterococcus spp. isolated from some traditional Turkish cheeses
(2016)Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial ... -
Jüvenil idiyopatik artritli hastalarda B12 vitamini, homosistein ve oksidatif stres ilişkisi
(Yerkure Tanitim ve Yayincilik Hizmetleri A.S., 2016)Juvenile idiopathic arthritis (JIA), which is one of the rheumatic diseases, is a systemic inflammatory disease characterized by chronic and erosive synovitis that involves peripheral joints. In patients who had been ... -
Minci (Minzi) peynirinin özelliklerinin belirlenmesi
(2012)Minci (Minzi), Karadeniz bölgesinde geleneksel yöntemlerle üretilen bir peynir çeşidimizdir. Bu çalışmada Trabzon ve Rize’de piyasada satılan Minci peynirlerinin (21 adet) mikrobiyolojik, kimyasal ve duyusal analizleri ... -
Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
(Kafkas Üniversitesi, 2016)Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method ...