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Browsing Gıda Mühendisliği by Subject

Now showing items 1-20 of 160

Subject
Acetaldehyde, Aroma, Lactic acid bacteria, Rheology, Starter culture, Volatile compounds [1]
Acetyleugenol; Analgesic activity; Clove buds; Eugenol; GABA(A) receptor; Two-electrode voltage clamp technique [1]
ACRYLAMIDE FORMATION; PHENOLIC-COMPOUNDS; VEGETABLE-OILS; SOYBEAN OIL; OXIDATION; QUALITY; STABILITY; OLIVE; FATS; UNSATURATION [1]
active packaging; antimicrobial packaging; biofilm; biopolymer; mould [1]
Adsorption, Aflatoxins, Bentonite, Charcoal, Hazelnut milk [1]
aging; exercise; microbiome; physical function; stool metabolites [1]
Aging; HIV; Microbiome; Inflammation; Short chain fatty acids (SCFA) [1]
alkaline; salt; enzyme-assisted extraction; SDS-PAGE; sesame seed meal; TD-NMR relaxometry [1]
AMYLOPECTIN FINE-STRUCTURE; SLOWLY DIGESTIBLE STARCH; IN-VITRO FERMENTATION; PLANT-CELL WALLS; MAIZE ZEA-MAYS; CORN FIBER GUM; THERMAL-PROPERTIES; DIETARY FIBER; BOWEL FUNCTION; ALKALINE EXTRACTION [1]
Antimicrobial activity, antioxidant activity, DPPH, Lamiaceae, phenolics [1]
Antimicrobial properties, Herbs, Lipolysis, Otlu (herby) cheese, Proteolysis [1]
Antimicrobial; Aroma; Flavor; Lactic acid bacteria [1]
Antinutritional factors, Drying, Lentil flour, Microwave, Ultrasound, Soaking [1]
ANTIOXIDANT ACTIVITY [1]
Antioxidant activity, Functional food, Ice cream, Propolis, Sensory, Texture [1]
Antioxidant activity, microbiology, minerals, phenolics, texture [1]
ANTIOXIDANT ACTIVITY, OXIDATION [1]
ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; NATURAL COLORANTS; ANTHOCYANIN; BLACKBERRY; PHENOLICS; QUALITY [1]
antioxidant, cherry laurel fruit, colour, sensorial properties, tarhana, viscosity [1]
Antioxidant, Chlorogenic acid, Green coffee, Hazelnut paste, Mathematical modeling, Shelf life [1]

Now showing items 1-20 of 160

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