Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Ahmet Şükrü DEMİRCİ"'
Autor:
Ahmet Şükrü DEMİRCİ, Başak GÜRBÜZ
Publikováno v:
Tekirdağ Ziraat Fakültesi Dergisi. 20:452-460
The impact of adding xanthan gum (0.05, 0.1 and 0.2%) biosynthesized from grape juice pomace on the physicochemical characteristics (pH, titratable acidity, total solid, water holding capacity and syneresis) of set-type yoghurt was examined during 21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a89b6cfd28faec09f86441fdc8194ba
https://doi.org/10.33462/jotaf.1252469
https://doi.org/10.33462/jotaf.1252469
Autor:
Çağrı ERSEÇ, Ahmet Şükrü DEMİRCİ
Publikováno v:
Volume: 20, Issue: 1 155-165
Journal of Tekirdag Agricultural Faculty
Tekirdağ Ziraat Fakültesi Dergisi
Journal of Tekirdag Agricultural Faculty
Tekirdağ Ziraat Fakültesi Dergisi
Günümüzde, özellikle büyük çaplı ticari şarap üretiminde, fermantasyon genellikle Saccharomyces cerevisiae türü maya kültürleri kullanılarak gerçekleştirilmektedir. Standart şarap mayası starter kültürleri Uluslararası büyük m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71c4923e953f0e301c2dba901356ef92
https://hdl.handle.net/20.500.11776/12230
https://hdl.handle.net/20.500.11776/12230
Publikováno v:
LWT. 101:40-47
Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan production were evaluated through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8adf99f33b9f0699216531d55792965
https://doi.org/10.1016/j.lwt.2018.11.018
https://doi.org/10.1016/j.lwt.2018.11.018
Publikováno v:
Volume: 18, Issue: 2 273-281
Tekirdağ Ziraat Fakültesi Dergisi
Tekirdağ Ziraat Fakültesi Dergisi
Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism from the action of free radi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3805901cfa8a745bd7d26b491a358630
https://hdl.handle.net/20.500.11776/9886
https://hdl.handle.net/20.500.11776/9886
Publikováno v:
Journal of Polymers and the Environment. 26:1969-1978
In this study, Kenger gum obtained from Kenger plant (Gundelia tournefortii) was used in the production of biodegradable and edible chewing gum. Kenger gum was able to be softened by thermal process to improve its textural properties. 80% methanolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d736762a1281d41bec7f57935ea11a5c
https://doi.org/10.1007/s10924-017-1094-2
https://doi.org/10.1007/s10924-017-1094-2
Autor:
Demet Apaydin, Ibrahim Palabiyik, Tuncay Gumus, Mustafa Mirik, Ahmet Şükrü Demirci, Muhammet Arici
Publikováno v:
Volume: 3, Issue: 4 226-232
International Journal of Agriculture Environment and Food Sciences
International Journal of Agriculture Environment and Food Sciences
Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L and 9.65 g/L and for standar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::290ed71490ea998c4303cf2c4f4544b9
https://app.trdizin.gov.tr/makale/TXpVNU56WTRPQT09
https://app.trdizin.gov.tr/makale/TXpVNU56WTRPQT09
Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were investigated and compared w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88af988c734c605912e89db354976afc
https://aperta.ulakbim.gov.tr/record/75187
https://aperta.ulakbim.gov.tr/record/75187
Publikováno v:
Food Bioscience. 41:101090
Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing gums were produced, and a D-optimal mixture design was used to optimize the amount of compone
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::faa1de9e47c0c6955972f8e8fae78f98
https://doi.org/10.1016/j.fbio.2021.101090
https://doi.org/10.1016/j.fbio.2021.101090
Publikováno v:
Food Hydrocolloids. 114:106584
The aim of the present study was to determine the potential use of grape pomace, local agricultural waste, as a sole carbon source in the production of gellan gum. For this purpose, optimization of fermentation conditions of Sphingomonas paucimobilis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beb2785baee7e8f9aa52b1ff2f4c0138
https://doi.org/10.1016/j.foodhyd.2020.106584
https://doi.org/10.1016/j.foodhyd.2020.106584
Publikováno v:
Journal of the American Oil Chemists' Society. 94:57-67
In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), sterol,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca7f12e244aedd4d01cd2f609f89a520
https://doi.org/10.1007/s11746-016-2917-3
https://doi.org/10.1007/s11746-016-2917-3