Now showing items 11-15 of 15
Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region
(Cambridge University Press, 2005-02)
Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh ...
Isolation and characterization of Bacillus thuringiensis strains from olive-related habitats in Turkey
Aims: To isolate Bacillus thuringiensis strains from different olive-related habitats (olive groves and olive oil factories) in Turkey and to characterize these strains by molecular methods. Methods and Results: A total ...
Separation of whey components by using ceramic composite membranes
Ceramic supports were prepared from alumina powder and dip-coated with zirconia sol. The ceramic composite membranes prepared were characterized with respect to their microstructure/pore structures. The supports were 40% ...
Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B-441)
The biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid production from whey by Lactobacillus casei was studied. Batch fermentation experiments were performed at controlled pH and temperature ...
COVID 19 pandemi döneminde potansiyel besin önerileri
(İzmir Yüksek Teknoloji Enstitüsü, 2020)
İçinde bulunduğumuz COVID-19 pandemi sürecinde gıdaların rolü, önemi ve etkinliği hakkında Gıda Mühendisliği Bölümümüz öğretim üyesi, Prof. Dr. H. Şebnem HARSA önderliğinde ve Dr. S. Cem ADIYAMAN’ın desteğiyle, Zeynep ...