Zobrazeno 1 - 10
of 23
pro vyhledávání: '"İhsan BAKIRCI"'
Publikováno v:
Mljekarstvo, Vol 73, Iss 4, Pp 250-262 (2023)
Stirred-type fruit yoghurts with two different fruit purees (kiwifruit and banana) were produced and were investigated the physicochemical, volatile compounds, 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging activity, cupric ion reducing ca
Externí odkaz:
https://doaj.org/article/0deb74d9180944c0807228c726e502a8
Publikováno v:
GIDA / THE JOURNAL OF FOOD. :381-393
Mevcut araştırmada ABT-2 probiyotik kültür kullanılarak üretilen manda yoğurtlarına farklı oranlarda (%5, %7.5, %10) çilek püresinin yanı sıra %7.5 oranında şeker ilave edilmiş ve yağ asidi kompozisyonu, ACE inhibitör aktivite ve HM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bff0e295f1dfde68241552f7feb1e25
https://doi.org/10.15237/gida.gd22101
https://doi.org/10.15237/gida.gd22101
Publikováno v:
Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 15:84-97
In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated. In addition, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24ee43f0a73b0595cb43e5f492d3fab4
https://doi.org/10.18185/erzifbed.1199636
https://doi.org/10.18185/erzifbed.1199636
Publikováno v:
Journal of Food Science and Technology. 58:223-233
In this study, the effect of Hibiscus sabdariffa L. flowers marmalade (HM) addition at different ratios (0%, 15%, 20%) was determined on the certain quality properties, total phenolic contents, antioxidant activity, mineral composition and heavy meta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60b3a607d302407171ff474752fc92a9
https://doi.org/10.1007/s13197-020-04533-z
https://doi.org/10.1007/s13197-020-04533-z
Autor:
Ihsan Bakirci, Murat Emre Terzioğlu
Publikováno v:
Volume: 44, Issue: 1 163-172
Gıda
Gıda
In this study, a questionnaire to400 students studying at Faculty of Education, Faculty of Arts and Sciences,Faculty of Economics and Administrative Sciences, Faculty of Engineering andfaculty of Health Sciences in Erzincan University in 2016-2017 ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0be6db9e7cf62e6442ccd5604d7c1466
https://doi.org/10.15237/gida.gd18080
https://doi.org/10.15237/gida.gd18080
Autor:
Ihsan Bakirci, Emine Macit
Publikováno v:
African Journal of Biotechnology. 16:2142-2151
The aim of this study was to determine the effects of seven different stabilizers on some properties of set-type yogurt. Stabilizers used were sodium caseinate, gelatin, carrageenan, xanthan gum, guar gum, locust bean gum (LBG), native corn starch. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::247137ba754c9de4907da4be953022f5
https://doi.org/10.5897/ajb2017.16197
https://doi.org/10.5897/ajb2017.16197
Publikováno v:
Volume: 34, Issue: 1 15-20
Alinteri Journal of Agriculture Science
Alinteri Journal of Agriculture Science
Abstract: This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, gua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f6ab563c698f96178d2c89387d40906
https://dergipark.org.tr/tr/pub/alinterizbd/issue/44004/441313
https://dergipark.org.tr/tr/pub/alinterizbd/issue/44004/441313
Autor:
Arzu Kavaz Yüksel, Ihsan Bakirci
Publikováno v:
Food Science and Biotechnology. 24:807-816
Volatile compound profiles of probiotic yogurt samples prepared using 8 different prebiotic combinations were analyzed using gas chromatography/mass spectrometry (GC-MS) with solid phase micro extraction during 28 days of storage. A total of 40 volat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9deb825963b0cb77d755b48dfe5ba7b3
https://doi.org/10.1007/s10068-015-0105-0
https://doi.org/10.1007/s10068-015-0105-0
Bu araştırmada, 4 farklı baharat uçucu yağı (Hindistan cevizi, limon kabuğu, karanfil vetarçın) 2 farklı oranda (%0,2 ve %0,4) kullanılarak üretilen dondurma örneklerinin depolamasüresince bazı fiziksel, kimyasal, duyusal ve mikrobiyol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecedf34d607208bcded08bdd87f9c2f4
https://hdl.handle.net/20.500.12403/1517
https://hdl.handle.net/20.500.12403/1517
Autor:
Arzu Kavaz, Ihsan Bakirci
Publikováno v:
International Journal of Dairy Technology. 67:577-583
In this study, the effect of the different concentrations of inulin and demineralised whey (d-whey) powder on the chemical characteristics and organic acid profiles of probiotic yoghurts were investigated. Analysis of chemical composition was perform
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53e6af989d651e897e426963cefb09c3
https://doi.org/10.1111/1471-0307.12152
https://doi.org/10.1111/1471-0307.12152