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检索条件"机构=Department of Culinary Arts"
78 条 记 录,以下是1-10 订阅
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Effect of sodium replacement on the quality characteristics of pastırma(a dry-cured meat product)
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Food Science and Human Wellness 2023年 第1期12卷 266-274页
作者: BarışYalınkılıç Güzin Kaban Mükerrem Kaya department of Gastronomy and culinary arts Faculty of Fine Arts and Architectureİstanbul Gedik UniversityKartalIstanbul 34876Turkey department of Food Engineering Faculty of AgricultureAtatürk UniversityErzurum 25240Turkey
This study aims to investigate the effect of sodium replacement on the quality characteristics of pastı*** this purpose,pastırma production with four different salt mixtures(Ⅰ.100%NaCl;Ⅱ.50%NaCl+50%KCl;Ⅲ.40%NaCl+40... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Anti-cancer and anti-inflammatory activities of aronia (Aronia melanocarpa) leaves
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Asian Pacific Journal of Tropical Biomedicine 2018年 第12期8卷 586-592页
作者: Nhuan Do Thi Eun-Sun Hwang department of Nutrition and culinary Science Hankyong National University
Objective: To determine the anti-cancer effect of aronia leaf extract on SK-Hep1 cells using migration, metallo metrix proteinase-2/-9(MMP-2/-9) and MT-1 MMP expression and to evaluate the anti-inflammatory activities... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Comparison of antioxidant capacity and α-glucosidase inhibitory activity between bitter melon(Momardica charanti) fruit and leaf extract
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Asian Pacific Journal of Tropical Biomedicine 2018年 第4期8卷 189-193页
作者: Eun-Sun Hwang department of Nutrition and culinary Science Hankyong National University
Objective:To compare the physiologically active substances,antioxidant and anti diabetic activities in vitro of bitter melon fruit and leaf ***:Total polyphenol and flavonoid contents were measured using spectrophotom... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Effect of sodium replacement on the quality characteristics of past?rma(a dry-cured meat product)
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Food Science and Human Wellness 2023年 第1期12卷 266-274页
作者: Bar?? Yal?nk?l?? Güzin Kaban Mükerrem Kaya department of Gastronomy and culinary arts Faculty of Fine Arts and Architecture ?stanbul Gedik University department of Food Engineering Faculty of Agriculture Atatürk University
This study aims to investigate the effect of sodium replacement on the quality characteristics of past?rma. For this purpose, past?rma production with four different salt mixtures(Ⅰ. 100% Na Cl; Ⅱ. 50% Na Cl + 50% K...
来源: 同方期刊数据库 同方期刊数据库 评论
Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies
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Rice science 2024年 第4期31卷 475-488,I0035,I0036页
作者: Mingyo HA Hyo-Young JEONG Ju Hun LEE Hyun-Jung CHUNG Division of Food and Nutrition Chonnam National UniversityGwangju 61186South Korea department of Biotechnology College of Life Sciences and BiotechnologyKorea UniversitySeoul 02841South Korea Division of Food Science&culinary arts Shinhan UniversityGyeonggi 11644South Korea
Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using n... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Optimization of Process Parameters and Kinetic Modelling for Leaching of Copper from Oxidized Copper Ore in Nitric Acid Solutions
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Transactions of Nonferrous Metals Society of China 2021年
作者: Mehmet Kayra Tanayd?n Zümra Bak?c? Tanayd?n Nizamettin Demirk?ran Munzur University, Faculty of Fine artsdepartment of Gastronomy and culinary arts Munzur University, Tunceli Vocation School, department of Chemistry and Chemical Processes department of Chemical Engineering, Faculty of Engineering, Inonu University Munzur University, Rare Earth Elements Application and Research Center
The dissolution behavior of Tunceli malachite mineral in nitric acid solution was investigated in two stages to evaluate the effect of various factors: optimization of leaching process and kinetic modeling. The effect... 详细信息
来源: 同方期刊数据库 同方期刊数据库 评论
A Comparative Study of ISO/IEC 17065:2012 Standards, Accreditation Processes Implemented in Turkey Regarding Turkish Organic Agriculture Legislations
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Agricultural Sciences 2021年 第4期12卷 387-405页
作者: Füsun Zehra Özkan department of Gastronomy and culinary arts Faculty of Applied Sciences Alt&#305 nbaş University Istanbul Turkey
In this study, the ISO 17065:2012 Conformity Assessment—through comparisons between the required standards for organizations that provide certifications towards products, processes, and services, and the programs reg... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Remedial Use of Gastronomic Products: Case Study of Manavgat
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Food Therapy and Health Care 2021年 第3期3卷 52-59页
作者: Esra Sahin department of Gas-tronomy and culinary arts Manavgat Tourism FacultyAkdeniz UniversityAntalyaTurkey
In the treatment of diseases or illnesses,modern medicine is used as well as traditional medicine *** plants are commonly used in traditional *** this reason,it is seen in the literature that this subject is generally... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Effect of sodium replacement on the quality characteristics of past?rma(a dry-cured meat product)
收藏 引用
Food Science and Human Wellness 2022年
作者: Bar?? YALINKILI? Güzin KABAN Mükerrem KAYA department of Gastronomy and culinary arts Faculty of Fine Arts and Architecture ?stanbul Gedik University department of Food Engineering Faculty of Agriculture Atatürk University
This study aims to investigate the effect of sodium replacement on the quality characteristics of past?rma. For this purpose, past?rma production with four different salt mixtures(I. 100%NaCl; II. 50%NaCl+50%KCl; III...
来源: 同方期刊数据库 同方期刊数据库 评论
Insect-based agri-food waste valorization:Agricultural applications and roles of insect gut microbiota
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Environmental Science and Ecotechnology 2024年 第1期17卷 4-16页
作者: Mohamed Mannaa Abdelaziz Mansour Inmyoung Park Dae-Weon Lee Young-Su Seo department of Integrated Biological Science Pusan National UniversityBusan46241Republic of Korea department of Plant Pathology Cairo UniversityFaculty of AgricultureGiza12613Egypt department of Economic Entomology and Pesticides Faculty of AgricultureCairo UniversityGiza12613Egypt School of Food and culinary arts Youngsan UniversityBansong BeltwayBusan48015Republic of Korea department of SmartBio Kyungsung UniversityBusan48434Republic of Korea
Meeting the demands of the growing population requires increased food and feed production,leading to higher levels of agri-food *** this type of waste seriously threatens public health and the environment,novel approa... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论