Search Results for Lactic acid.

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Kinetic modelling of lactic acid production from whey

Altıok, Duygu.

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Kinetic modelling of lactic acid production from whey/ Altıok, Duygu.

Feasibility of eugenol encapsulated poly (lactic acid) (PLA) films via electrospinning as a novel delivery system for volatile compounds in food packaging systems

Arserim Uçar, Dılhun Keriman, author.

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Feasibility of eugenol encapsulated poly (lactic acid) (PLA) films via electrospinning as a novel

Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity

Esen, Berna, author.

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Lactic acid bacteria

Modulating akkermansia muciniphila by probiotics for obesity management

Kamber, Aslıhan, author.

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Lactic acid -- Biotechnology

Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet

Kömen, Gökçen.

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Lactic acid bacteria.

Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications

Sözbilen, Gözde Seval, author.

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synergy in combination with refrigeration against lactic acid bacteria (LAB): test of findings in boza, a

Preparation, production and industrial application of cheese protective cultures

Şatana, Elçin, author.

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mixed culture combination of lactic acid bacteria strains with equal volume. In cheese applications, 3x

Microbiological characterization of 'Hurma' olives grown in Karaburun peninsula

Karslı, Gözde Seval.

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debittering process to make them edible. Total aerobic mesophilic microorganisms, lactic acid bacteria (LAB

Effects of yeast species on quality characteristics of fermented turkish sausages

Büyüktaş, Duygu.

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during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts

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Developing probiotic lozenges to improve oral health

Elvan, Menşure, author.

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become dominant, causing disruption of oral health. Therefore, the effect of lactic acid bacteria on

11.

Effects of preharvest and postharvest treatments on quality characteristics of grapes

Konuk, Dilara, author.

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phenolic content, antioxidant activity, yeast-mold counts, lactic acid content, color, and firmness were

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Design of a continuous flow UV reactor for opaque liquid foods by using computational fluid dynamics (CFD)

Atılgan, Mehmet Reşat, author.

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opaque white grape juices. The number of spoilage yeast, lactic acid bacteria and E.coli K-12 (ATCC 25253

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