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9 sonuç bulundu Arama sonuçlarına abone ol
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1. 
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
by 
Boyacı, Derya, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food
2. 
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
by 
Seyfi, Yadigar, author.
Access to Electronic Versiyon.
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Alıntı: 
Food -- Preservation
3. 
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
by 
Baykuş, Gökçen, author.
Access to Electronic Versiyon
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Alıntı: 
Radiation preservation of food.
4. 
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
by 
Akgün, Begüm, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Preservation.
5. 
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
by 
Yıldız, Semanur, author.
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Alıntı: 
great interest. Nonthermal food processing technologies have been emerged as innovative preservation
6. 
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
by 
Üney, Sinem, author.
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Format: 
Alıntı: 
Food -- Preservation.
7. 
Uv disınfection of some of the fruit juices için kapak resmi
Uv disınfection of some of the fruit juices
by 
Hakgüder, Bengi.
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Alıntı: 
Radiation preservation of food.
8. 
Determination of effective parameters for drying of apples için kapak resmi
Determination of effective parameters for drying of apples
by 
Dikbasan, Tarık.
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Alıntı: 
is also an important raw material for many food products.Temperature, velocity and relative humidity
9. 
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)
by 
Alkan, Pınar.
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Alıntı: 
Antibiotics in food preservation.