Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Atila Yetişemiyen"'
Autor:
Filiz Yıldız Akgül, Atila Yetişemiyen, Ebru Şenel, Fügen Durlu-Özkaya, Şebnem Öztekin, Ebru Şanlı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 4, Pp 560-566 (2019)
In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of t
Externí odkaz:
https://doaj.org/article/4d82a00cc26a46ada0d6634dabbdf99c
Publikováno v:
Mljekarstvo, Vol 68, Iss 3, Pp 201-213 (2018)
In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic compounds of kefir produced by secondary fermentation were investigated. Cow milk samples containing 1.5 % fat were fermented with kefir grains until th
Externí odkaz:
https://doaj.org/article/730ccd9718e74372a847d71b72775f09
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 28 JUN 2021
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e08421, Published: 28 JUN 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 28 JUN 2021
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e08421, Published: 28 JUN 2021
In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inuli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b3703489882e89d2cd63aac2a664a90
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100626
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100626
Publikováno v:
Volume: 43, Issue: 5 865-875
Gıda
Gıda
In this study, milk jam was produced from cow milk by theaddition of different levels of sugar (10%, 15% and 20%). By the production ofmilk jam the nutritional properties of milk has been increased andcharacteristics of this product is aimed to be de
Autor:
Ismail Hakki Boyaci, Nazife Nur Yazgan, Tugba Bulat, Sahin Durna, Ali Topcu, Atila Yetişemiyen, Hüseyin Efe Genis
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(13)
BACKGROUND Heat treatment is the most common practice for the microbiological safety of milk; hence, determination of the heat treatment of milk is essential. Also, mislabeling or adulteration of expensive milk samples, like ewe or goat milk, with co
Publikováno v:
LWT. 148:111591
Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11 accompanied with fructooligosaccharide (FOS) were used individually to develop a synbiotic kefir from cow and goat milk. Influence of milk type, as well as the probiotic strain was eval
Publikováno v:
International Journal of Dairy Technology. 71:131-139
The angiotensin-converting enzyme (ACE)-inhibitory activities, peptide profiles and organic acid contents in kefir produced by kefir grains plus lactic acid bacteria as adjunct cultures were determined. All the kefir samples showed almost similar pep
Publikováno v:
Journal of dairy science. 102(8)
The effects of inulin degree of polymerization (DP) on the viabilities of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and on some parameters of fermented milk, such as microbiological, rheological, biochemical, and sensory prope
The development of biofilms and the microbial biofilm adherence into the production equipment and facilities used in the dairy industry is a critical issue that needs to be addressed. Biofilms lead to the contamination of food by pathogenic and spoil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4de9aa95cfaca5308c9f01fc3f78997
Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholestero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9020a00c7cdd57f495994181f4f75ce9
https://doi.org/10.4018/978-1-5225-5363-2.ch015
https://doi.org/10.4018/978-1-5225-5363-2.ch015