Browsing Gastronomi ve Mutfak Sanatları Bölümü by Title
Now showing items 9-12 of 12
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Modeling of Listeria monocytogenes survival and quality attributes of sliced mushroom (Agaricus bisporus) subjected to pulsed UV light
(Wiley-Blackwell, 2021)Pulsed ultraviolet (PUV) light technology holds the potential for surface decontamination of foods. In this study, the survival of L. monocytogenes and some quality attributes (color, moisture, water activity, and antioxidant ... -
Preparation and evaluation of a propolis ointment for skin nourishing and healing.
(Pakistan Journal of Pharmaceutical Sciences, 01.11.2022)Propolis is a resinous substance containing aromatic acids, esters, volatile compounds, hydrocarbons, steroids, enzymes, flavonoids, vitamins and minerals. In this direction it has nutrient, antibacterial and antioxidant ... -
Production and consumption of red meat: a controversial issue.
(Nova Science Publishers, 2021)Red meat has a high nutritional value and has an important role in human nutrition. However, for a long time, there has been an ongoing debate on whether or not consumption of red meat is harmful for human health. Looking ... -
Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly
(MDPI, 17/08/2023)Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients. Method: For this purpose, five different ...