Search Results for Food -- Preservation

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Anti-microbial properties and biochemical characterization of maillard reaction products from legume protein hydrolysates and D-glucose için kapak resmi
Anti-microbial properties and biochemical characterization of maillard reaction products from legume protein hydrolysates and D-glucose
Anti-microbial properties and biochemical characterization of maillard reaction products from legume protein hydrolysates and D-glucose
by 
Gündoğan, Bengihan, author.
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Alıntı: 
Food Microbiology.
Rafta:
UV-C irradiation and Lantibiotic Nisin applications for food biopreservation için kapak resmi
UV-C irradiation and Lantibiotic Nisin applications for food biopreservation
UV-C irradiation and Lantibiotic Nisin applications for food biopreservation
by 
Altundaş, İlker, author.
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Alıntı: 
Food Preservation
Rafta:
Investigation of the usability of radiochromic films for determination of dose uniformity of food surface in UV-c treatment için kapak resmi
Investigation of the usability of radiochromic films for determination of dose uniformity of food surface in UV-c treatment
Investigation of the usability of radiochromic films for determination of dose uniformity of food surface in UV-c treatment
by 
Seyfi, Yadigar, author.
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Food Preservation
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Investigation of applicability of UV-light emitting diodes (UV-LEDs) as an alternative technology in pasteurization of cold-pressed and newly formulated mixed beverage için kapak resmi
Investigation of applicability of UV-light emitting diodes (UV-LEDs) as an alternative technology in pasteurization of cold-pressed and newly formulated mixed beverage
Investigation of applicability of UV-light emitting diodes (UV-LEDs) as an alternative technology in pasteurization of cold-pressed and newly formulated mixed beverage
by 
Baykuş, Gökçen, author.
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Alıntı: 
Radiation preservation of food.
Rafta:
Assesment of the efficiency of UV light emitting diodes (UV-LEDS) for fruit juice pasteurization için kapak resmi
Assesment of the efficiency of UV light emitting diodes (UV-LEDS) for fruit juice pasteurization
Assesment of the efficiency of UV light emitting diodes (UV-LEDS) for fruit juice pasteurization
by 
Akgün, Merve, author.
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Thesis (Doctoral) İzmir Institute of Technology: Food Engineering.
Rafta:
Bioactive compound retention and shelf life extension of strawberry juice by selected nonthermal processing technologies için kapak resmi
Bioactive compound retention and shelf life extension of strawberry juice by selected nonthermal processing technologies
Bioactive compound retention and shelf life extension of strawberry juice by selected nonthermal processing technologies
by 
Yıldız, Semanur, author.
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Thesis (Doctoral) İzmir Institute of Technology: Food Engineering.
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Development of a novel active packaging system based on layer-sy layer deposition of natural antioxidants and antimicrobials to extend food products' shelf life için kapak resmi
Development of a novel active packaging system based on layer-sy layer deposition of natural antioxidants and antimicrobials to extend food products' shelf life
Development of a novel active packaging system based on layer-sy layer deposition of natural antioxidants and antimicrobials to extend food products' shelf life
by 
Akgün, Begüm, author.
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Alıntı: 
Food Preservation.
Rafta:
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health için kapak resmi
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
by 
Boyacı, Derya, author.
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Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food
Rafta:
Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate için kapak resmi
Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate
Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate
by 
Üney, Sinem, author.
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Alıntı: 
Food Preservation.
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Antimicrobial, antioxidant properties and chemical composition of some spices/herbs için kapak resmi
Antimicrobial, antioxidant properties and chemical composition of some spices/herbs
Antimicrobial, antioxidant properties and chemical composition of some spices/herbs
by 
Yavuzdurmaz, Hatice, author.
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Thesis(Doctoral) İzmir Institute of Technology: Food Engineering.
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Uv disınfection of some of the fruit juices için kapak resmi
Uv disınfection of some of the fruit juices
Uv disınfection of some of the fruit juices
by 
Hakgüder, Bengi.
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Alıntı: 
Radiation preservation of food.
Rafta:
The confirmation of the commercial kits used in the detection of antibiotics in milk with hplc (high pressure liquid chromatography) için kapak resmi
The confirmation of the commercial kits used in the detection of antibiotics in milk with hplc (high pressure liquid chromatography)
The confirmation of the commercial kits used in the detection of antibiotics in milk with hplc (high pressure liquid chromatography)
by 
Alkan, Pınar.
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Alıntı: 
Antibiotics in food preservation.
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