Yayıncı "Faculty Food Technology Biotechnology" Scopus İndeksli Yayınlar Koleksiyonu için listeleme
Toplam kayıt 4, listelenen: 1-4
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Effect of the Addition of Blueberries on Selected Physicochemical and Sensory Properties of Yoghurts
(Faculty Food Technology Biotechnology, 2008)In this research, physicochemical and sensory properties of blueberries and sugar added to yoghurts have been investigated oil the first, 10th and 20th day of storage in refrigerator. Samples were analyzed for pH, total ... -
Influence of support materials on phosphate removal by the pure culture of Acinetobacter calcoaceticus
(Faculty Food Technology Biotechnology, 2003)The aim of this study was to investigate the influence and performance of the addition of support material on the phosphate uptake in a pure culture of phosphate-accumulating bacteria Acinetobacter calcoaceticus (DSM, ... -
Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil
(Faculty Food Technology Biotechnology, 2017)In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The films with thyme essential ... -
Use of natural zeolite to upgrade activated sludge process
(Faculty Food Technology Biotechnology, 2003)The objective of this study was to achieve better efficiency of phosphorus removal in an enhanced biological phosphorus removal process by upgrading the system with different amounts of natural zeolite addition. The system ...