Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Arzu Akpinar-Bayizit"'
Publikováno v:
Fermentation, Vol 10, Iss 10, p 501 (2024)
Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along
Externí odkaz:
https://doaj.org/article/e792a00ea5f448498443ba334bebac19
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
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
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
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 38, Iss 3, Pp 64-68 (2010)
This study characterizes the mineral content of vinegar samples. The concentrations of Na, K, Ca, Mg and P (major elements) as well as Fe, Mn, Sn, Cu, Ni, Zn, Pb and Cd (minor elements) were determined in 35 commercial vinegar samples using inductive
Externí odkaz:
https://doaj.org/article/007f958e6b4d40688965fc925d285b39
Publikováno v:
Pakistan Veterinary Journal, Vol 30, Iss 4, Pp 219-222 (2010)
The objective of the current study was to determine the effect of refrigeration, freezing and spray-drying processing method on nutritive components and fatty acid composition of egg yolk, egg white and whole egg. Spray-dried egg products showed high
Externí odkaz:
https://doaj.org/article/89d3949da8df4711809958e25fb52b26
Publikováno v:
Mljekarstvo, Vol 60, Iss 2, Pp 135-144 (2010)
The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspec
Externí odkaz:
https://doaj.org/article/9c0dfda5ee9b44a78963a658e89e517c
Publikováno v:
Mljekarstvo, Vol 59, Iss 4, Pp 282-288 (2009)
In recent years, whey has been recognised as a major source of nutritional and functional ingredients for the food industry. Commercial whey products include various powders, whey protein concentrates and isolates, and fractionated proteins, such as
Externí odkaz:
https://doaj.org/article/19996d72206c418ca4892c0418ec1211
Publikováno v:
Mljekarstvo, Vol 59, Iss 4, Pp 349-355 (2009)
Traditional foods are the reflection of cultural inheritance and affect the lifestyle habits. Culture can be viewed as a system of socially transmitted patterns of behaviour that characterises a particular group. Despite the fact of globalisation, th
Externí odkaz:
https://doaj.org/article/a87285d2176f408facacfcda633b372f