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pro vyhledávání: '"ŞANLIDERE ALOĞLU, Hatice"'
Autor:
URAN, Harun1 harunuran@klu.edu.tr, ŞANLIDERE ALOĞLU, Hatice1 haticealoglu@klu.edu.tr, ÇETİN, Bayram1 bayram.cetin@klu.edu.tr
Publikováno v:
Journal of Tekirdag Agricultural Faculty. 2021, Vol. 18 Issue 1, p58-70. 13p.
Publikováno v:
In Small Ruminant Research January 2013 109(1):31-37
Publikováno v:
Volume: 18, Issue: 1 58-70
Tekirdağ Ziraat Fakültesi Dergisi
Tekirdağ Ziraat Fakültesi Dergisi
Lactulose is a disaccharide with a prebiotic property that promotes the development of probiotic bacteria. It is increasingly used in the food industry, especially in the use of probiotic foods. Probiotic meat products are relatively new and not well
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::20d7c683d42818e032d1c21f637bae46
https://dergipark.org.tr/tr/pub/jotaf/issue/59022/711799
https://dergipark.org.tr/tr/pub/jotaf/issue/59022/711799
Publikováno v:
International Journal of Dairy Technology. Feb2016, Vol. 69 Issue 1, p63-70. 8p.
Publikováno v:
Volume: 30, Issue: 2 107-112
Mediterranean Agricultural Sciences
Mediterranean Agricultural Sciences
Probiotic bacteria and probiotic-based products have many benefits to health. Therefore, works on the production of probiotic-added products continues increasingly. However, these bacteria lose their vitality in food production and processing and in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::de95d3fd5492895adbad851b60419f3e
https://dergipark.org.tr/tr/pub/mediterranean/issue/30609/333564
https://dergipark.org.tr/tr/pub/mediterranean/issue/30609/333564
Autor:
Şanlidere Aloğlu, Hatice1
Publikováno v:
International Journal of Dairy Technology. May2013, Vol. 66 Issue 2, p170-174. 5p. 1 Black and White Photograph, 1 Chart, 1 Graph.
Autor:
Şanlidere Aloğlu, Hatice
Bu çalışmada geleneksel yöntemle ve ticari kültürle üretilen yoğurtların biyoaktif peptit oluşumu incelenmiş ve depolama süresi boyunca süt proteinlerinde meydana gelen proteolizin biyoaktif peptitlerin oluşumu üzerine etkisi irdelenmi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::98f991fb45ded7ad53a7dedbf5008e5a
https://acikbilim.yok.gov.tr/handle/20.500.12812/285442
https://acikbilim.yok.gov.tr/handle/20.500.12812/285442
Akademický článek
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Publikováno v:
Volume: 10, Issue: 2 19-25
Akademik Gıda
Akademik Gıda
Chemical and microbiological properties of Kashar cheeses with and without tomate puree 1 and 2% were determined in this study. Lycopen and protein contents and antioxidant activity of Kashar cheeses with tomatoes puree were significantly different f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::e4332f41a17f0aadd0175a2f6aed1013
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55822/764688
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55822/764688
Publikováno v:
Volume: 14, Issue: 4 375-381
Akademik Gıda
Akademik Gıda
Water hygiene is an important parameter as well as raw material, personal and process hygiene in order to produce hygienically safe food. Gastrointestinal diseases caused by water continue to threaten public health worldwide today. The aim of this st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::1b69889586894d07e37f740fae5018ca
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55781/763532
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55781/763532