Yayıncı "Wageningen Academic Publishers" için listeleme
Toplam kayıt 5, listelenen: 1-5
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Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars
(Wageningen Academic Publishers, 2016)This study was conducted to differentiate between olive oils obtained from different cultivars, namely, Arbequina, Memecik, Uslu, Domat, Hojiblanca and Gemlik, based on their pigment concentration, phenolic and volatile ... -
Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets
(Wageningen Academic Publishers, 2015)This study was conducted to evaluate the effectiveness of a combination of specific organic acids for disinfecting fresh cut broccoli floret samples contaminated with Listeria monocytogenes serotype 1/2b and Salmonella ... -
Effects of processing on the chemical composition of rice
(Wageningen Academic Publishers, 2016)Changes in the chemical composition of rice from harvest to packaging were searched. The phytic acid content in rice bran and final white rice was 64.25 and 9.66 mg/g (dry basis; db), respectively. Sugars (fructose, glucose, ... -
Efficacy of disinfectants against Cronobacter biofilm on plastic surfaces
(Wageningen Academic Publishers, 2015)In this study, efficacy of benzalkonium chloride (BC), peroxyacetic acid (PAA) and chlorine dioxide (CD) against Cronobacter biofilm were evaluated on polystyrene surface. A pool of three strains of Cronobacter was grown ... -
The stages of candied chestnut production and the influence of the sorbitol used on their properties
(Wageningen Academic Publishers, 2018)Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied ...
