Food and Health

Cilt: 4 - Sayı: 2, 01.04.2018

Yıl: 2018

Articles

Araştırma Makalesi

1. FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS

Sevgin Dıblan Pınar KADİROGLU Levent Yurdaer AYDEMİR

Sayfa: 80-88
PDF

Araştırma Makalesi

2. INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS

Selçuk Mustafa Seçen

Sayfa: 89-97
PDF

Derleme

3. GIDA TAKVİYELERİ VE SAĞLIK ÜZERİNE ETKİLERİ

Derya ATALAY Hande Selen ERGE

Sayfa: 98-111
PDF

Araştırma Makalesi

4. STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

Müge İŞLETEN HOŞOĞLU

Sayfa: 112-123
PDF

Araştırma Makalesi

5. THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR

Cem KARAGÖZLÜ Gülfem ÜNAL A. Sibel AKALIN Ecem AKAN Özer KINIK

Sayfa: 124-131
PDF

Araştırma Makalesi

6. KURU ÜZÜMLERDE KÜF YÜKÜNÜN SAYI VE ÇEŞİTLİLİK OLARAK BELİRLENMESİ, DEPOLAMANIN ETKİSİ VE FLORADAKİ DOMİNANT KÜF TÜRLERİNİN SAPTANMASI

Fulya Turantaş Özgül Sömek

Sayfa: 132-139
PDF

Araştırma Makalesi

7. CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ

Ezgi ÖZGÖREN Hatice Betül KAPLAN Senem TÜFEKÇİ

Sayfa: 140-146
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Kapak Resmi İndir

Food and Health" journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

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