Cilt: 6 - Sayı: 2

1.592 | 4.167

İçindekiler

Research Articles

Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour / Sayfalar : 67-76
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Gabriela Silvina RAZZETO, José Elías ROJAS MORENO, Elba Graciela AGUİLAR, Edmundo Guillermo PEİRETTİ, Viviana Romina LUCERO LOPEZ, Graciela De Jesús ALBARRACÍN, Nora Lilian ESCUDERO
Food safety knowledge of food handlers working in hotel kitchens in Turkey / Sayfalar : 67-89
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Taner TUNCER, Aylin AKOĞLU
Health effects of ethanolic extract from seeds of lady finger / Sayfalar : 90-97
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Jasadee KAEWSRİCHAN, Paweena WONGWİTWİCHOT, Sirikhwan MANEE
Probiyotikli devam formülünde probiyotiğin canlılık çalışması / Sayfalar : 98-109
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Selda BULCA, Rana AĞALDAY
Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by various drying methods / Sayfalar : 110-116
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Özlem TURGAY, Yusuf ESEN
Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture / Sayfalar : 117-127
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Murat DOĞAN, İsmail Hakkı TEKİNER

Review Articles

Sokak gıdalarının güvenliği için risk faktörlerinin değerlendirilmesi / Sayfalar : 128-139
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