Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Asuman Gürsel"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 7, Pp 1433-1439 (2020)
Antifreeze proteins are those proteins that have ability to protect the organism against environmental conditions at temperatures below zero, and to resize the shape and size of ice crystals. Due to these properties, they prevent food from sensory, s
Externí odkaz:
https://doaj.org/article/dea07747a6b14703895c284da9168496
Publikováno v:
Gıda. 46:229-242
In the study use of vacuum-oven dried cultivated purslane in ready-to-eat yogurt production was observed. Yogurt samples were fortified with dried purslane in different ratios 0%, 0.5% and 1.0% for PC (control), PUR1 and PUR2, respectively and kept a
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:1433-1439
Antifriz proteinler, sıfırın altındaki sıcaklık derecelerinde organizmayı çevre şartlarına karşı koruma ve buz kristallerinin şeklini ve büyüklüğünü yeniden düzenleme gibi özel yeteneğe sahip proteinlerdir. Bu özelliklerinden d
Publikováno v:
Gıda. 43:490-500
Bu çalışmada, ekzopolisakkarit üretme yeteneğine sahip (EPS+) bakterileri içeren starter kültürün az yağlı Kaşar peynirinin bazı nitelikleri üzerine etkileri araştırılmıştır. Bu amaçla, EPS+ kültürün %0.5 ve 1.0 oranlarında k
Autor:
S. Aydemir, Fügen Durlu-Özkaya, Asuman Gürsel, Şebnem Öztürkoğlu Budak, E.A.K. Anli, Ayşe Gürsoy
Goat milk yogurts were manufactured with the fortification of 2% (wt/vol) skim goat milk powder (SGMP), sodium caseinate (NaCn), whey protein concentrate (WPC), whey protein isolate (WPI), or yogurt texture improver (YTI). Yogurts were characterized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a88f91f35f93d98f467b1776c7e2cd8e
https://avesis.gazi.edu.tr/publication/details/6adcd990-133b-46b2-a74a-90f6f135f167/oai
https://avesis.gazi.edu.tr/publication/details/6adcd990-133b-46b2-a74a-90f6f135f167/oai
Publikováno v:
Volume: 31, Issue: 3
Gıda
Gıda, Vol 31, Iss 3 (2015)
Gıda
Gıda, Vol 31, Iss 3 (2015)
This study was conducted to investigate the keeping quality of cream by deep-freezing and to reveal some properties of butter made from it. Some chemical and microbiological analysis were carried out in the deep-frozen creams stored for 90 days at (i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0f5ca7bcc3918c17dda88d876aa18cdc
https://dergipark.org.tr/tr/pub/gida/issue/6787/91348
https://dergipark.org.tr/tr/pub/gida/issue/6787/91348
Autor:
Asuman Gürsel
Publikováno v:
Volume: 24, Issue: 6
Gıda
Gıda, Vol 24, Iss 6 (2015)
Gıda
Gıda, Vol 24, Iss 6 (2015)
Laktik ve propiyonik asit bakterileri, protein yapısında, bakteriyosin olarak tanımlanan çeşitli antibakteriyel maddeler üretebilmektedir. Bu maddeler, taksonomik olarak kendilerine yakın bakteriler üzerinde etkili olabildikleri gibi, gıdala
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::553df2ed23f38ced648f673410490dad
https://dergipark.org.tr/tr/pub/gida/issue/6888/92163
https://dergipark.org.tr/tr/pub/gida/issue/6888/92163
Publikováno v:
Volume: 15, Issue: 5
Gıda
Gıda, Vol 15, Iss 5 (2015)
Gıda
Gıda, Vol 15, Iss 5 (2015)
In this study, the effect of incubation temperature was investigated. Titratable acidity, pH, viscosity, whey separation, contents of acetaldehyde, alcohol, and carbondioxide, as well as sensory properties of kefir samples, incubated at (i) 20±1 oC,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a734dfdb07ffd4238235b0f0b5f867a6
https://dergipark.org.tr/tr/pub/gida/issue/6913/92382
https://dergipark.org.tr/tr/pub/gida/issue/6913/92382
Publikováno v:
Volume: 27, Issue: 2
Gıda
Gıda, Vol 27, Iss 2 (2015)
Gıda
Gıda, Vol 27, Iss 2 (2015)
in this research, changes in thiocyanate content of milks from cow and goat during lactation period were investigated. Samples of milk were from morning milking of 10 animals which was chosen randomly from the herd of each species at Ankara Universit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cc255e19f80b7e41eec45e3760eaa716
https://dergipark.org.tr/tr/pub/gida/issue/6947/92692
https://dergipark.org.tr/tr/pub/gida/issue/6947/92692
Autor:
Şebnem Öztürkoğlu Budak, Asuman Gürsel
Publikováno v:
Volume: 37, Issue: 4 243-250
Gıda
Gıda, Vol 37, Iss 4, Pp 243-250 (2015)
Gıda
Gıda, Vol 37, Iss 4, Pp 243-250 (2015)
In recent years, a growth interest has shown to donkeys’ milk. It sources from its main nutritional and functional features, as well as taking part in the diet of patients affected by cow’s milk protein allergy. It shows similarities to human mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ef76b2284312e84891f4daf0b85dbf70
https://dergipark.org.tr/tr/pub/gida/issue/6933/92575
https://dergipark.org.tr/tr/pub/gida/issue/6933/92575