Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ayşe Aşci Arslan"'
Publikováno v:
International Journal of Dairy Technology. 71:61-72
Kefir microencapsulation was optimised using Box–Behnken's response surface methodology. Product yield, moisture, water activity, bulk density, hygroscopicity, colour, wettability, solubility, particle size, pH, titratable acidity and microstructur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75037ca24ee8ab18a1a31f0fb857b8ee
https://doi.org/10.1111/1471-0307.12402
https://doi.org/10.1111/1471-0307.12402
Autor:
Joerg Hinrichs, Muammer Demir, Meike Samtlebe, Ayşe Aşci Arslan, Emine Mine Çomak Göçer, Ahmet Küçükçetin, Zeynep Atamer, Firuze Ergin
Publikováno v:
International Dairy Journal. 59:72-79
Manufacture of ice cream using cold-and heat-adapted Lactobacillus acidophilus was studied. Temperature-time combinations at 4 degrees C for 18 h and at 45 degrees C for 15 min were set as the adaptation conditions for below and above the optimum gro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bb4ddb2d375ff32a284b973b2a07859
https://doi.org/10.1016/j.idairyj.2016.03.004
https://doi.org/10.1016/j.idairyj.2016.03.004
Autor:
Maria Fedorova, Jennifer Ebner, Ayşe Aşci Arslan, Ralf Hoffmann, Ahmet Küçükçetin, Monika Pischetsrieder
Publikováno v:
Journal of Proteomics. 117:41-57
Kefir has a long tradition in human nutrition due to its presupposed health promoting effects. To investigate the potential contribution of bioactive peptides to the physiological effects of kefir, comprehensive analysis of the peptide profile was pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6042af95063b9aab94e3184e0908c247
https://doi.org/10.1016/j.jprot.2015.01.005
https://doi.org/10.1016/j.jprot.2015.01.005
Autor:
Ahmet Küçükçetin, Joerg Hinrichs, Zeynep Atamer, Ayşe Aşci Arslan, Muammer Demir, Emine Mine Çomak Göçer
Although ice cream is a good vehicle to convey probiotics to human hosts, probiotics are not stable in ice cream because of milieu conditions, species- and product-related properties. Studies on the incorporation of probiotics into ice cream have bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36bb6157c17b6b96f34a0ab258d2971d
https://aperta.ulakbim.gov.tr/record/58987
https://aperta.ulakbim.gov.tr/record/58987
