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Microbial Metabolites in Food Biotechnology

Bu sayfa OpenAlex konu etiketine göre çalışmaları ve o konuda görünen akademisyenleri listeler. YÖKSİS temel alan / yan dal değildir.

OpenAlex 3.906 eser 149 yazar konusu

Çalışmalar

3.906 eser

  1. The effect of moisture content on the thermal conductivities of some cereal grains 1999
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.9%

    ABSTRACT Structures and properties of starches isolated from different botanical sources were investigated. Apparent and absolute amylose contents of starches were determined by measuring the iodine affinity of defatted whole starch and of fractionated and purified amylopectin. Branch chain‐length distributions of amy…

  2. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables 2005
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.3%

    Özet henüz yok.

  3. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables 2005
    OpenAlex üst %10 OpenAlex 98.3%

    Özet henüz yok.

  4. Probiotics: mechanism of action, health benefits and their application in food industries 2023
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 100.0%

    Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; compe…

  5. Role of Polysaccharides in Food Digestion and Health 2017
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.2%

    Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components o…

  6. A perspective on the complexity of dietary fiber structures and their potential effect on the gut microbiota 2014
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.7%

    Özet henüz yok.

  7. Review of Levan polysaccharide From a century of past experiences to future prospects 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.8%

    Özet henüz yok.

  8. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.0%

    Özet henüz yok.

  9. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.0%

    Özet henüz yok.

  10. Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks 2008
    OpenAlex üst %10 OpenAlex 96.8%

    Özet henüz yok.

  11. The effect of inulin as a fat replacer on the quality of set type low fat yogurt manufacture 2005
    YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 92.4%

    The influence of different levels of inulin on the quality of fat‐free yogurt production was investigated. Inulin was added to milk containing 0.1% of milk fat to give inulin levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurt produced from whole milk. The total solids content of milk was…

  12. The effect of inulin as a fat replacer on the quality of set type low fat yogurt manufacture 2005
    YÖKSİS SJR Q2 JCR Q3 OpenAlex üst %10 OpenAlex 92.4%

    The influence of different levels of inulin on the quality of fat‐free yogurt production was investigated. Inulin was added to milk containing 0.1% of milk fat to give inulin levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurt produced from whole milk. The total solids content of milk was…

Akademisyenler

149 akademisyen