Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Arzu AKPINAR BAYİZİT"'
Autor:
Senem Kamiloglu, Elif Koc Alibasoglu, Busra Acoglu Celik, M. Alpgiray Celik, Erturk Bekar, Taha Turgut Unal, Buket Kertis, Arzu Akpinar Bayizit, Perihan Yolci Omeroglu, O. Utku Copur
Publikováno v:
Foods, Vol 13, Iss 2, p 239 (2024)
Butternut squash (Cucurbita moschata) is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages o
Externí odkaz:
https://doaj.org/article/dfb7876b24f44650907471becf8018e2
Publikováno v:
Czech Journal of Food Sciences, Vol 24, Iss 1, Pp 26-32 (2006)
Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubation for 18 h and subsequent filtration. The batches
Externí odkaz:
https://doaj.org/article/950c13687d0640baa1a0e485a3aa5f30
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 3, Pp 272-279 (2020)
The probiotic dairy products have become the fastest growing in functional foods market in response to the increasing numbers of consumers interested in improving their health. Therefore, data collected from 314 participants in the city of Bursa, Tur
Externí odkaz:
https://doaj.org/article/51d3448086c04203b6be9ffd11058dc9
Autor:
Oya Irmak ŞAHİN, Arzu AKPINAR BAYİZİT
Publikováno v:
Volume: 3, Issue: 1 16-20
Bulletin of Biotechnology
Bulletin of Biotechnology
Spirulina is of the worldwide cultivated and consumed microalgae. It is generally used directly or as an additive in the food industry due to its high protein content. Besides the high protein content, Spirulina biomass contains important fatty acids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cea9457beffc273dcadb89ba3371890
https://doi.org/10.51539/biotech.1033573
https://doi.org/10.51539/biotech.1033573
Autor:
Tülay ÖZCAN, Lütfiye YILMAZ ERSAN, Arzu AKPINAR BAYİZİT, Berrak DELİKANLI KIYAK, Gökçe KESER, Melike CİNİVİZ, Abdullah BARAT
Publikováno v:
Tarım Bilimleri Dergisi.
The aim of the present work was to evaluate the viability of probiotic bacteria in a fermented milk beverage fortified with apple juice and to understand the utilization of apple juice as a prebiotic source. The results indicated that the probiotic b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b01364f4ffa69c812dd7cdc9e9a2fcc
https://doi.org/10.15832/ankutbd.1138203
https://doi.org/10.15832/ankutbd.1138203
Autor:
Lutfiye Yilmaz‐Ersan, Saliha Sahin, Tulay Ozcan, Arzu Akpinar‐Bayizit, Buse Usta‐Gorgun, Melike Ciniviz, Gokce Keser
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::144d3c1da32d7663864e80bc1dc7cfaa
https://doi.org/10.1111/jfpp.17266
https://doi.org/10.1111/jfpp.17266
Publikováno v:
Mljekarstvo, Vol 64, Iss 2, Pp 111-118 (2014)
In this study single cell oil (SCO) production by Fusarium species using deproteinized whey as carbon source was investigated. The total lipid accumulated in the biomass of the fungi examined ranged from 0.1467 to 0.8661 mg lipid per mg wet weight. G
Externí odkaz:
https://doaj.org/article/f843254bca1745a7b3ab96cf5fbde5c2
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 3, Pp 272-279 (2020)
The probiotic dairy products have become the fastest growing in functional foods market in response to the increasing numbers of consumers interested in improving their health. Therefore, data collected from 314 participants in the city of Bursa, Tur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2d01c35726809aa1b91c6d09f7a7e24
https://doi.org/10.1016/j.fshw.2020.05.004
https://doi.org/10.1016/j.fshw.2020.05.004
Publikováno v:
Mljekarstvo, Vol 61, Iss 3, Pp 193-198 (2011)
The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciate
Externí odkaz:
https://doaj.org/article/a54b728f44964c0c872ccdc8ee5d69da
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 39, Iss 1, Pp 144-151 (2011)
This study investigated the changes in some physico-chemical properties and variations in antioxidant compounds of leeks (cv. �Inegol-92�) caused by the drying process. The dry matter and ash contents of the fresh leek samples were 8.06 and 0.58
Externí odkaz:
https://doaj.org/article/3d538b8840ce4aa9b15e28244297b3ef