Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Şebnem Öztekin"'
Autor:
Filiz Yıldız Akgül, Atila Yetişemiyen, Ebru Şenel, Fügen Durlu-Özkaya, Şebnem Öztekin, Ebru Şanlı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 4, Pp 560-566 (2019)
In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of t
Externí odkaz:
https://doaj.org/article/4d82a00cc26a46ada0d6634dabbdf99c
Autor:
Nurşen Gencer, Fatma Şebnem Öztekin, Ebru Şenel, Ayşe Gürsoy, Orgun Deveci, Ebru Şanlı, A. Yetismeyen
Publikováno v:
Scopus-Elsevier
In this study, white cheese Teleme samples were produced from cow's, sheep's and goat's milk using UF and the traditional methods. In both methods, milk was divided into three portions and heated to 68℃/20 min, 72℃/5 min and 80℃/1 min., respect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97d4a3d1cc49a6a66d732c551188d471
https://doi.org/10.38212/2224-6614.2471
https://doi.org/10.38212/2224-6614.2471
Publikováno v:
Small Ruminant Research. 99:171-177
In this study, certain criteria pertaining to the quality of strained yoghurt produced from goat's milk were studied over a period of 45 days in storage. The titratable acidity of initial (set) and strained yoghurts was found as 56.04 and 108.91 °SH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e64d6074e09ad81d76bf2c5236c53e1d
https://doi.org/10.1016/j.smallrumres.2011.03.042
https://doi.org/10.1016/j.smallrumres.2011.03.042
Publikováno v:
Food Chemistry. 127:333-339
Yayik butter, made from yoghurt, is one of the traditional dairy products in Anatolia In this study, some properties of Yayik butter produced from cow, sheep, and goat yoghurts have been observed during 30 days of storage at 4-5 degrees C. In this pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d234d945846dd9c539fef64c237bd537
https://doi.org/10.1016/j.foodchem.2011.01.012
https://doi.org/10.1016/j.foodchem.2011.01.012
Publikováno v:
International Dairy Journal. 17:199-207
This study investigated the physical, chemical and sensory characteristics of non-fat yogurts treated with microbial transglutaminase (MTGase) at varying concentrations from 0 to 0.5 g L −1 . Also, the effect of enzyme inactivation prior to ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd997c12d113587b05a5c19f46345b87
https://doi.org/10.1016/j.idairyj.2006.02.007
https://doi.org/10.1016/j.idairyj.2006.02.007
Publikováno v:
Volume: 35, Issue: 4 267-274
Gıda
Gıda, Vol 35, Iss 4, Pp 267-274 (2015)
Gıda
Gıda, Vol 35, Iss 4, Pp 267-274 (2015)
Bu çalışmada, yoğurttan üretilen Yayık Tereyağlarının bazı nitelikleri üzerine yayıklama pH’sı ve hammadde yoğurdun yağ oranının etkileri ve anılan özelliklerin 60 günlük depolama süresince değişimleri incelenmiştir. Bu ama
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e763396a37a25a742d060adc05d51e00
https://dergipark.org.tr/tr/pub/gida/issue/6884/92130
https://dergipark.org.tr/tr/pub/gida/issue/6884/92130
Autor:
Ebru Şanlı, Filiz Yildiz, Ebru Şenel, Atila Yetişemiyen, Fatma Şebnem Öztekin, Fügen Durlu-Özkaya
In this study, the biogenic amine contents and some microbiological and chemical properties of Urfa and Van herby cheeses obtained from local supermarkets in Urfa and Van provinces were investigated. Tryptannine,beta-phenylethylamine, putrecine, cada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5e10fcad021f01dff19260f73a3a78a
https://avesis.gazi.edu.tr/publication/details/a7e4dd54-96e9-4141-9f07-bd84e35af656/oai
https://avesis.gazi.edu.tr/publication/details/a7e4dd54-96e9-4141-9f07-bd84e35af656/oai
Civil cheeses were purchased from urban vendors in the city centre of Erzurum, Turkey. The biogenic amine contents of the cheeses and their microbiological and chemical properties were determined. It was found out that biogenic amine concentrations o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b12bef8deb767113aa300069162df329
https://avesis.gazi.edu.tr/publication/details/55a924b0-1a26-4354-9ec8-cda0a417335e/oai
https://avesis.gazi.edu.tr/publication/details/55a924b0-1a26-4354-9ec8-cda0a417335e/oai
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Publikováno v:
Volume: 15, Issue: 04 363-370
Journal of Agricultural Sciences
Journal of Agricultural Sciences
In this study, acetaldehyde, acetone, pH, titratable acidity, lactic acid, tyrosine and free fatty acids, namely butyric acid C4 , caproic acid C6 , caprylic acid C8 and capric acid C10 were taken into consideration affecting the variation in aroma a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba45b8304046f669d491a38d94b76e89
https://dergipark.org.tr/tr/pub/ankutbd/issue/59709/860513
https://dergipark.org.tr/tr/pub/ankutbd/issue/59709/860513