Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ayşe Sibel Akalın"'
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 2, Pp 230-241 (2024)
Research background. Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve
Externí odkaz:
https://doaj.org/article/7777b3fce24e44c7b9ffd0be8d6a346e
Publikováno v:
Foods, Vol 12, Iss 3, p 610 (2023)
Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional pr
Externí odkaz:
https://doaj.org/article/28dd5bf9c0cc40b2bd72e51ccfe62c27
Publikováno v:
Journal of Agricultural Sciences, Vol 24, Iss 2, Pp 153-161 (2018)
The influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black
Externí odkaz:
https://doaj.org/article/a3856593c094433a8d31bee35e6f473c
Autor:
Vildan Akdeniz, Ayşe Sibel Akalın
The effect of ultrasound (US) on milk fat globule (MFG) size and some quality properties of set-type probiotic yoghurt produced with skim milk powder (SMP) or caseinate and whey protein concentrate (CWPC) was compared with conventional homogenisation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b92d17ff9a26e084d0540ba43e59e07
https://hdl.handle.net/11454/76577
https://hdl.handle.net/11454/76577
Publikováno v:
Grasas y Aceites, Vol 57, Iss 4, Pp 429-432 (2006)
Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. The aim of this study was to determine some ch
Externí odkaz:
https://doaj.org/article/01dd00e5298e4f3da6f203754143412c