Yayıncı "Faculty Food Technology Biotechnology" Gıda Mühendisliği Bölümü için listeleme
Toplam kayıt 4, listelenen: 1-4
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Human Milk Fat Substitute Produced By Enzymatic Interesterification Of Vegetable Oil Blend
(Faculty Food Technology Biotechnology, 2007)Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme(R) ... -
Production Of Glycerol By Two Endogenic Wine Yeast Strains At Different Inoculum Size
(Faculty Food Technology Biotechnology, 2006)In this study, effects of inoculum size on growth and batch glycerol production kinetics of two endogenic wine yeast strains Saccharomyces cerevisiae Kalecik 1 and Saccharomyces cerevisiae Narince 3 were investigated. ... -
Protein Patterns and Plasmid Profiles of The Bacterial Strains Isolated From A Poultry Slaughterhouse in Ankara, Turkey
(Faculty Food Technology Biotechnology, 2005)A total of 65 identified isolates of coliform bacteria Salmonella, including Campylobacter and Staphylococcus isolated from different control points of a poultry slaughterhouse in Ankara, Turkey were characterized by ... -
Purification And Characterization Of Polyphenol Oxidase, Peroxidase And Lipoxygenase From Freshly Cut Lettuce (L. Sativa)
(Faculty Food Technology Biotechnology, 2011)Enzymatic reactions taking place in minimally processed vegetables are considered as a major problem, because they adversely affect sensorial and nutritional quality. Polyphenol oxidase (FPO), peroxidase (POD) and lipoxygenase ...
