Zobrazeno 1 - 10
of 41
pro vyhledávání: '"A. Ferit Atasoy"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract The objective of this study was to investigate the change in mineral composition depending on tea variety, tea concentration, and steeping time. Four different tea varieties, black Ceylon (BC), black Turkish (BT), green Ceylon (GC), and gree
Externí odkaz:
https://doaj.org/article/4fae1dc095de4b97b7ff22471cce7290
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 296-311 (2024)
The dominant lactic acid bacteria (LAB) population in traditional Muş Tulum cheese, which is produced from unpasteurized sheep’s milk, was identified during the ripening period (on the 1st, 45th, and 90th day) using biochemical, phenotypic, and ge
Externí odkaz:
https://doaj.org/article/4ef978925aaf4bfcab6addd05ce68fed
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 2, Pp 234-239 (2019)
Tea (Camellia sinensis) is one of the most popular nonalcoholic beverages in the world. During tea infusion, both essential mineral elements and toxic metals are extracted into the beverage. In oriental countries, almost a liter of tea is consumed da
Externí odkaz:
https://doaj.org/article/4a1672ca793549a898e73cb6d0f8f1d1
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fd6b476a8d377dbe39977606c7114b4
https://doi.org/10.1007/s11947-022-02983-1
https://doi.org/10.1007/s11947-022-02983-1
Autor:
Sara Bulut, İbrahim Hayoğlu, Ömer Faruk Gamli, Gülbahar Akyar, Bülent Başyiğit, Ahmet Ferit Atasoy
Publikováno v:
Harran Tarım ve Gıda Bilimleri Dergisi. 25:65-71
Bu çalışmada meyan kökünden (Glycyrrhiza Glabra) fenolik antioksidan bileşikler ekstrakte edilmiş ve elde edilen ekstraktlar püskürtmeli kurutma tekniği ile toz forma dönüştürülmüştür. Kurutma yardım materyali olarak maltodekstrin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0539c3a0822a5f78053c7a44ad9e0a3a
https://doi.org/10.29050/harranziraat.771780
https://doi.org/10.29050/harranziraat.771780
Publikováno v:
Volume: 9, Issue: 16 194-203
Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi
Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi
Bu çalışmada Lactobacillus rhamnosus GG ve Bifidobacterium bifidum BB-12 içeren sodyum kazeinat esaslı filmler bazı özellikler açısından karakterize edilmiştir. Bu amaçla, sodium kazeinat esaslı %0 fruktooligosakkarit + %0 inülin, %0 fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2119ebd5135d8a6c095f0a61d31dc081
https://dergipark.org.tr/tr/pub/adyumbd/issue/69404/1073615
https://dergipark.org.tr/tr/pub/adyumbd/issue/69404/1073615
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::071c7089245d57f82bc9dd64d0ad3390
https://doi.org/10.2139/ssrn.4019049
https://doi.org/10.2139/ssrn.4019049
Autor:
Yusuf Durmuş, Ahmet Ferit Atasoy
Publikováno v:
Food Bioscience. 51:102216
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b76ca15bcc68fd575963c5f00f24e4db
https://doi.org/10.1016/j.fbio.2022.102216
https://doi.org/10.1016/j.fbio.2022.102216
Publikováno v:
International Dairy Journal. 134:105443
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::618c9d371d81ca2f0b57d173c376e6cf
https://doi.org/10.1016/j.idairyj.2022.105443
https://doi.org/10.1016/j.idairyj.2022.105443
Publikováno v:
Harran Tarım ve Gıda Bilimleri Dergisi. 23:463-476
In this study, some physical, chemical, microbiological properties and induction period of Sanliurfa Sadeyagi produced from ovine and bovine was determined. L*, a*, b* values and refractive index of ovine and bovine Sanliurfa Sadeyagi were found betw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b09c05a4670744d490ae3b7027028c4c
https://doi.org/10.29050/harranziraat.538220
https://doi.org/10.29050/harranziraat.538220