Vol. 4 No. 1 (2023)

Articles

• Microbial Evaluation of Fermented Beetroot Juice Produced by Probiotic Lacticaseibacillus paracasei

  Abstract views: 311 / PDF downloads: 137

  Gamze Durukan, Ferda Sari, Hatice Aybuke Karaoglan

  1-9

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• Assessing the Level of Adulteration in Firik Bulgur Mixed with Regular Bulgur by Using a Color Meter: A Preliminary Study

  Abstract views: 293 / PDF downloads: 177

  Muharrem Keskin

  10-25

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• Discovering the Relationship between Lactic Acid Bacteria and Biogenic Amines during the Processing and Storage of toast Cheese Lactic acid bacteria and biogenic amine in Toast Cheese

  Abstract views: 272 / PDF downloads: 161

  Nimo Hussein Yussuf, Ugur Ugurlu, Cigdem Aykac, Huseyin Bozkurt

  26-39

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• Oxidative stability of yoghurts fortified with lyophilized purslane throughout storage

  Abstract views: 167 / PDF downloads: 145

  Ayse Burcu Aktas

  40-46

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• Thermal and Nonthermal Inactivation of Foodborne Pathogens on Low-Moisture Foods

  Abstract views: 188 / PDF downloads: 171 / PDF downloads: 0

  Norfaziey Aini Sukarno, Arthika Kalaichelvan, Pichamon Limcharoenchat, Noor Azira Abdul Mutalib, Nurul Hawa Ahmad

  47-67

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