Zobrazeno 1 - 10
of 45
pro vyhledávání: '"AHMET KÜÇÜKÇETİN"'
Publikováno v:
Mljekarstvo, Vol 71, Iss 2, Pp 103-111 (2021)
Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture. In this context, the aim of this study was to compare some macro (Ca, K
Externí odkaz:
https://doaj.org/article/9dceb0f9f13b4e238a1d7e77fb994078
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 93, Iss suppl 3 (2021)
Abstract In this research, the effects of different homogenization pressure levels (15, 40, 15/3 and 40/8 MPa) and heat treatments (95°C for 90 s and 300 s) of milk containing 1.5 and 2.5% of fat on some physical properties of ayran were investigate
Externí odkaz:
https://doaj.org/article/08f412e406634b0ab62383affee0678c
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0 (2018)
Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that
Externí odkaz:
https://doaj.org/article/8df8bb93126c4b3695627a907024a202
Publikováno v:
Akademik Gıda. 19:414-423
Bu araştırmada, probiyotik bakteriler olarak Lactobacillus acidophilus ATCC 4356 veya Bifidobacterium bifidum DSM 20456 kullanılarak iki farklı üretim yöntemi ile üretilen probiyotik ayran örneklerinin fizikokimyasal ve mikrobiyolojik özelli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16b79637e2517798d02e2a770378c80f
https://doi.org/10.24323/akademik-gida.1050733
https://doi.org/10.24323/akademik-gida.1050733
Publikováno v:
Braz J Microbiol
In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L. acidop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dd5d7c7b15677b96afa3c4b5b643c57
https://doi.org/10.1007/s42770-021-00590-4
https://doi.org/10.1007/s42770-021-00590-4
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 71
Issue 2
Mljekarstvo, Vol 71, Iss 2, Pp 103-111 (2021)
Volume 71
Issue 2
Mljekarstvo, Vol 71, Iss 2, Pp 103-111 (2021)
Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture. In this context, the aim of this study was to compare some macro (Ca, K
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0d0e172059c6705282c6c96ad35ca12
https://doi.org/10.15567/mljekarstvo.2021.0203
https://doi.org/10.15567/mljekarstvo.2021.0203
Publikováno v:
International Journal of Dairy Technology. 73:578-584
In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08aefe83c83387424038afb95b355eac
https://doi.org/10.1111/1471-0307.12707
https://doi.org/10.1111/1471-0307.12707
Autor:
Firuze Ergin, Ahmet Küçükçetin
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6276327cbec1c1ebec577ebaa9d3778e
https://doi.org/10.2139/ssrn.4047616
https://doi.org/10.2139/ssrn.4047616
Autor:
Firuze Ergin, Ahmet Küçükçetin
Publikováno v:
Food Science and Technology International. :108201322211388
In this study, the effects of homogenization sequence (before or after heat treatment) and homogenization temperature (40, 50 and 60 °C) for milk were investigated on physicochemical properties of stirred yoghurt. Stirred yoghurts were produced from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96fa442391c76c5a04ef467a9575ac92
https://doi.org/10.1177/10820132221138827
https://doi.org/10.1177/10820132221138827
Publikováno v:
Journal of Food Safety. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b6c170634ad906fb28230d63425aff8
https://doi.org/10.1111/jfs.12923
https://doi.org/10.1111/jfs.12923