TrAgLor - Turkish Agricultural Learning Objects Repository



Development Of A Functional Snack Food Product With High Nutritive Value By Extrusion Method

The aim of this study is to produce a puffed, cereal-based snack; which was composed of corn flour, cornstarch, oat flour, chickpea flour, carrot powder and hazelnut; in order to balance the nutritional elements by combining different groups of food. The mixture whose composition and percentage of t...

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Chemical And Sensory Quality Changes In Peregrine Shrimp (Metapenaeus Stebbingi) Marinade During Refrigerated (+4 oC) Storage

In this study, the marination of peregrine shrimp, which is caught abundantly from the North Eastern Mediterranean Sea, offered for foreign and domestic markets, and chemical and sensory changes during the storage process of this marinated shrimp, were investigated. The marinating process was perfor...

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A Research On The Performance Assessment Of Food Businesses In Adana Province

This study aims to determine whether agri-food industries measure their performances and, if so, whether they use Business Performance criteria in their measurements. Adana province, located in an agricultural region, was selected for this purpose. It was also aimed to analyze whether agri-food busi...

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Effect of Some Quality Parameters on Maltodextrin Production

In this study, production of maltodextrin from corn starch was carried out under both industrial and laboratory-scale production conditions by using two different ?-amylase enzymes, named Clearflow AA and Spezyme Fred, which are commonly used in food industry. The effects of the parameters like conc...

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Sensory Chemical And Microbiological Changes Of Marinated Anchovy (Engraulis engrasicholus L., 1758 )

The aim of this study was to determine the sensorial, chemical and microbiological changes of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 0-2 °C. Total volatile basic nitrogen (TVB-N mg/N 100g), thiobarbituric acid (TBA, mg malonaldehyde/100g), peroxide (PV-meq/kg), free f...

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Turkish Style Fermented Sausage

Turkish style fermented sausage (Sucuk) as a processed meat products consumed has an important place in Turkey. This is a fermented meat product that cleaned and dried intestine is filled with a filling material prepared with minced red meat and spices such as mainly garlic, red pepper, and salt. It...

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A Study On The Determination Of The Some Characteristics Of Sunn Pest Damaged Bread Wheats And Possibility Of Improving Conditions

In this study, it was aimed to determine the sunn pest (Eurygaster iIntegriceps) damaged wheats and their wheat flours characteristics, establishing detrimental factors, negativeness and it had been tried to how much improvement can be obtained by using of additives during dough and bread making a...

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Treatability of Olive Mill Blackwater Using Physical, Chemical, and Biological Methods

Black-water is generated as a result of oil production and causes major environmental problem. Various physical, chemical, and biological methods were applied for the treatment of blackwater obtained from local olive mill. High organic content and toxic substances in black-water render its treatment...

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Drying By Microwave Energy Of Washed Red Pepper By Ozonated Water

In this thesis, a domestic microwave oven was used to dry red pepper flakes after washing it in 5-10 minutes with normal water corresponding of ozonated water. The main objective of this study was to determine the effects of the pulsing ratio (on time s/ off time s) on dryer time, energy consumption...

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The Experiments On Vegetables And Industrial Plant Drying By Microwave Energy

In this work, the drying of red pepper, spinach and tea leaves were investigated in a combined microwave–fan assisted convection oven. Spinach and tea leaves, red pepper were dried by using microwave, microwave-fan combination and fan drying. The effects of microwave power drying (180, 360, 540, 720...

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Investigation Of Sensory , Chemical And Microbiological Effects Of Natural Antioxidant Obtainedfrom Aromatic Plants On Fish Fillets

In this study, natural antioxidants from rosemary (Rosmarinus officinalis) and sage tea (Salvia officinalis) were produced using solvent extraction method. The effect of the natural antioxidant on sensory, chemical (TVB-N, TBA, PV, FFA, fatty acids) and microbiological (TVC and total coliform count)...

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Changes in Fatty Acid Composition Of Tench (Tinca tinca L., 1758) Captured in Different Seasons From The Seyhan Dam Lake

Seasonal changes in proximate composition the effects of fishing seasons on the chemical and fatty acids composition of tench (Tinca tinca L.,1758) captured a in Nowember (2006), July (2007) and August (2007) from Seyhan Dam Lake were investigated. It was found that the protein content of tench fill...

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Investigation of Antibacterial and Antioxidant Effect of Strawflower and Mistletoe Plant Extract on Rainbow Trout Fillets

The aim of this study was to investigate the effect of mistletoe and strawflower extracts at doses of 0.5 % (w/v) on the sensory, chemical and microbiological properties of rainbow trout fillets during 27 days of storage at 2+- oC. The shelf life of anchovy was 20 days for control and fish treated w...

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The Effects Of Different Wood Sawdusts On Color And Sensory Properties Of Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

This study investigates the chemical and physical parameters of rainbow trout (Oncorhynchus mykiss) before and after hot smoking with different materials (maple, oak, alder, cherry, spruce and beech) as well as sensory properties after hot smoking. Significant differences were observed between fresh...

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The İn-Vitro İnvestigation Of Alpha Lipoic Acid Supplementation On Protein Quality Of Sea Bream (Sparus aurata), Anchovy (Engrailus engrasichalus) and Atlantic Bonito (Sarda sarda)

In this study, the effect of alpha lipoic acid as an antioxsidant on protein quality of sea bream, anchovy and Atlantic bonita oxidized with Fe+2 catalyzed oxidation system were investigated. Protein carbonyl (nmol carbonyl/ mg protein) and sodium dodecyl sulfade polyacrylamide gel elctrophoresis (S...

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Determination of Sensory, Chemical and Microbiological Quality Parameters of Smoked and Marinated Mackerel (Scomber scombrus)

The quality of smoked mackerel marinate (Scomber scombrus) with or without dill leaves stored at 4oC was investigated in terms of sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acids (FFA)) and microbiological parameters (total ae...

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The Sensory Properties and Food Composition Quality af Surimi Prepared From Tilapia (Oreochromis niloticus)

In this study, the sensory properties and food composition quality of surimi prepared from tilapia (Oreochromis niloticus) were investigated. Four study groups were prepared with different combinations of ingredients: red pepper, dill, thyme and control without any food additive. All groups were rep...

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Effect of Gelatin Coating Incorporated with Chitosan on The Chemical, Physical, Microbiological and Sensory Quality of Sea Bream (Sparus aurata L., 1758) Fillets

Chitosan was used in gelatin coatings to maintain the quality of refrigerated seabream fillets over a period of 12 days. Fish fillets were coated with a solution of 15% fish gelatin incorporated with %0.5 and %1 chitosan and then stored in refrigerator (4+-1 oC). Coating's preservative effect was as...

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Food Storage

This brochure which has been published for farmer's training describes the practical techniques and methods related to food storage.

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The Current Position, Development Possibilities and Planing of Horizontal Cement Grain Depot Constructions and Licenced Depot Operation

In this study, aims at discovering the deficiencies of the tradiotonally constructed storehouses and planning new storehouses that will provide the best circumstances in order to keep the grains in good conditions by analyzing the current situations of the storehouses that are owned by farmers, co...

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