Query : ""
Results 1 - 10 of 10,922
The Training and Publication Department, which is affiliated to the Ministry of Agriculture and Forestry, carries out works related to farmer training, extention activities, print and visual publishing on behalf of the Ministry.
Composition and processing to brine of capers buds (Capparis ovata var. herbacea) growing in Oltu (Erzurum) region
Çil, Y.M., Atatürk University, Faculty of Agriculture 
This study was to the end that performed determination of composition and practicability of brine where naturally growing in Oltu region. First of all, composition of fresh caper buds (Capparis ovata var. herbecea) which 6 different dimension gathered in Oltu where northeast region of Erzurum was determined. Later, samples were stored 25 and 30 day in the 5%, 8% and 10% NaCl brines and then de ...
SUBJECT: ash content; traitement; ascorbic acid; contenido de ceniza; bourgeon
Arpaç, Ş., Pamukkale Univ., Faculty of Engineering 
The importance of galacturonic acid (basic structure of pectin) in apple juice industry is increasing in recent years. Low galactruonic acid content of apple juice is an indicator for high quality. Therefore, galacturonic acid content of apple juice less than 1000 mg/ L is demanded by the customers of apple juice concentrate.
SUBJECT: traitement; jugo de frutas; procesamiento; production; jus de fruits
Production of activated carbon from food fabrication waste and investigation of bleaching performance in soybean oil
Dermanlı, Y., İstanbul Technical Univ., Faculty of Engineering 
In this study, activated carbons were produced from walnut, pistachio and hazelnut shells by chemical activation using H3PO4, in air atmosphere in a muffle furnace, at different activation conditions and temperatures and the adsorption properties and performance in bleaching crude soybean oil of activated carbons were investigated.
SUBJECT: traitement; phenols; blanqueadura; procesamiento; color
Özdemir, E., Çukurova Univ., Faculty of Agriculture 
In this study, addition of 3-methyl butanol in spontan and sterile Emir grape musts on the synthesis of isoamyl acetate by commercial strains of Saccharomyces cerevisiae was studied. For this reason, 100, 200, 300 and 400 mg/L concentrations of 3-methyl butanol were added into Emir grape musts at the beginning of alcoholic fermentation. No 3-methyl butanol added sample was used as a control.
SUBJECT: teneur en matia¨re sa¨che; production; hidrocarburos; saccharomyces cerevisiae; vinos
Antioxidant activities and phenolic substance profile of purple carrot,its concentrate, shalgam beverage, pomegranate juice and sour pomegranate concentrate products
Öztan, T., İstanbul Technical Univ., Faculty of Engineering 
Fruits and vegetables provide a complex mixture of nutrients and nonnutrients. Consumption of fruits and vegetables with the high phenolic content is associated with a decreased of cancer and other chronic diseases. Phenolic compounds may produce their beneficial effect by scavenging free radicals. In the past few years there has been an increasing interest in determining relevant dieatry sour ...
SUBJECT: traitement; antocianinas; procesamiento; antioxidants; phenolic compounds
Şahin, E., İstanbul Technical Univ., Faculty of Engineering 
Increasing demand of food which is natural and free from additives, resulted in growing interest in the use of new production techniques and natural antimicrobials. In this research, potential of essential oils of cumin and parsley, oleoresins of paprika, ginger, cumin and parsley, also grapefruit sees extract in controlling microbial growth is investigated on some food borne pathogenic bacter ...
SUBJECT: cumin; extrait; antimicrobials; antioxydant; acide sorbique
Investigation of ochratoxin a and citrinin production of Penicillium verrucosum on black and green olives
Zorlutuna, D., İstanbul Technical Univ., Faculty of Engineering 
Olive is an important agricultural product for the nutritional benefits and national economy. 70% of olive production of Turkey is used for olive oil production and the remaining part is processed as black and green table olives. Table olive production of Turkey is mainly black table olives. The important olive producer countries are Spain, Turkey, Greece and Italy.
SUBJECT: ochratoxine; inoculacia³n; citrinin; mycotoxins; analyse de variance
Sunay, A.E., İstanbul Technical Univ., Faculty of Engineering 
There are mainly two types of honey produced each year in our country;flower honey and pine honey.Most of the flower honey is multi-floral which means that there are many different types of pollens in honey none of which is dominant.
SUBJECT: hmf; contenido de humedad; chemicophysical properties; carbohydrate content; teneur en a©la©ments mina©raux
A research to determine the physical and chemical characteristic and suitability to Turkish Food Codex of some commercial jams available on the market of Cukurova region
Kaplan, B., Çukurova Univ., Faculty of Agriculture 
This research was planned to investigate quality and chemical characteristics of some mostly consumed varieties of jams such as strawberry, apricot, sour cherry and rose jams and to determine the suitability to the Turkish Food Codex and attack attension of producer firms to Turkish Food Codex jam, jelly and sugared chestnut puree which is issued on 16 feb 2002.
SUBJECT: ash content; hmf; contenido de ceniza; teneur en matia¨re sa¨che; chemicophysical properties
The effects of nisin, lysozyme and some plant sources to control the growth of moulds in the different environmental conditions
Üstünkol, N., İstanbul Technical Univ., Faculty of Engineering 
Exposure of vegetables and fruits to fungal contaminations before and after harvesting, and during storing and processing is one of the biggest problems faced by the food industry and the consumers.
SUBJECT: cinnamon; nisin; semilla; mycotoxins; antimicrobien