Agricultural and Food Sciences

Chitosan films blended with stem, leaf and seed extracts of Pistacia terebinthus for active food packaging.

• SEDEF İLK LUOTSİNEN
• YAVUZ SELİM ÇAKMAK

Chitosan films blended with stem, leaf and seed extracts of Pistacia terebinthus for active food packaging.

• ENGİN DELİGÖZ
• LALEHAN AKYÜZ

Özet henüz yok.

• HÜSEYİN ERTEN

Composite film production based on cotton stalk xylan was studied, and the mechanical and physical properties of the films formed were investigated. Xylan and lignin were separated from cellulose by alkali extraction and, then, lignin was removed using ethanol washing. Self-supporting continuous films could not be pro…

• MEHLİKA KARAMANLIOĞLU

Özet henüz yok.

Özet henüz yok.

• NAZLI SAVLAK

This study aimed to analyse the antioxidant capacity and total phenolic content of buffalo milk kefir fermented with grains or a commercial starter culture, as well as characterisation of the amino acid profile. During fermentation, the ferrous‐reducing activity of samples increased, while the 2,2‐diphenyl‐1‐picrylhyd…

• ARZU AKPINAR BAYİZİT
• LÜTFİYE YILMAZ ERSAN
• SALİHA ŞAHİN
• TÜLAY ÖZCAN

ABSTRACT Quinoa (Chenopodium quinoa Willd.), is a pseudo-cereal crop that has been cultivated in the Andean region in South America. The quinoa as a field crop has a great potential in the improvement of food for humans and animals even under the conditions of marginal lands. For getting high crop yields, nutrients in…

• HAKAN GEREN

ABSTRACT Quinoa (Chenopodium quinoa Willd.), is a pseudo-cereal crop that has been cultivated in the Andean region in South America. The quinoa as a field crop has a great potential in the improvement of food for humans and animals even under the conditions of marginal lands. For getting high crop yields, nutrients in…

The objective of this study was to investigate the effect of transglutaminase (Tgase) on the functional properties of set yoghurt, due to enzymatic cross‐linking of the milk proteins. Yoghurt samples were prepared from three formulations: reconstituted skim milk, and whole milk containing two different solid‐non‐fat (…

• ZERRİN YÜKSEL

The objective of this study was to investigate the effect of transglutaminase (Tgase) on the functional properties of set yoghurt, due to enzymatic cross‐linking of the milk proteins. Yoghurt samples were prepared from three formulations: reconstituted skim milk, and whole milk containing two different solid‐non‐fat (…

• ZERRİN YÜKSEL

Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poo…