Now showing items 1-5 of 5
High hydrostatic pressure induced changes on palm stearin emulsions
(Elsevier Sci Ltd, The Boulevard, Langford Lane, Kidlington, Oxford Ox5 1Gb, Oxon, England, 2018-07)
Emulsions are thermodynamically unstable systems formed through blending of two immiscible fluids. Recent studies have shown that High Hydrostatic Pressure (HHP) can initiate or accelerate lipid crystallization in emulsions. ...
The relationship between orthorexia nervosa and body composition in female students of the nutrition and dietetics department
(Springer International Publishing, 2018-08-29)
This study was carried out to determine the relationship between orthorexia nervosa (ON) and eating disorder and body composition, class level, and place of residence in university students from the Department of Nutrition ...
Çocuklarda Seçici Yeme ve Risk Faktörleri
Seçici yeme, çocukluk döneminde yaygın olarak görülen beslenme sorunlarından biridir. Çeşitli yeme davranışlarının bileşiminden oluşmakta olup, hem alışılmış, hem de yeni besinlerin reddedilmesi, güçlü besin tercihleri ile ...
Presence of foodborne pathogens in seafood and risk ranking for pathogens
(Mary Ann Liebert, Inc., 2020-03-12)
This study aims at examining the contamination of coliform bacteria, Escherichia coli, Listeria monocytogenes, Vibrio vulnificus, and Vibrio cholerae, which carry extremely serious risks to the consumer health, in 700 ...
Escherichia coli and food safety
Foodborne pathogens are evaluated as an important risk factor in terms of public health in developed and developing countries due to their extensiveness all around the world. Escherichia coli and other coliform bacteria ...