Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Bedia Şimşek"'
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 285-295 (2024)
In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p
Externí odkaz:
https://doaj.org/article/a6fed454f744449d97650f42686f941c
Autor:
Zehra Albay, Bedia Şimşek
Publikováno v:
Mljekarstvo, Vol 72, Iss 4, Pp 237-249 (2022)
In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved
Externí odkaz:
https://doaj.org/article/7eb6fa93acd94da3ab879e5bf44ac6a1
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 3, Pp 484-492 (2021)
Kuru kaymak, geleneksel kaymağın tandırda ve/veya gölgede kurutulması ile üretilen bir süt ürünüdür. Bu çalışmada, Erzurum ve Nevşehir piyasalarından toplanan Kuru kaymak örneklerinde (10 adet) bazı fiziksel, kimyasal, tekstürel, m
Externí odkaz:
https://doaj.org/article/e7146e9ba034485f814fe648db9195af
Autor:
Mehmet Çelebi, Bedia Şimşek
Publikováno v:
Mljekarstvo, Vol 65, Iss 1, Pp 57-65 (2015)
In this study, Örgü cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and ch
Externí odkaz:
https://doaj.org/article/ab5f52a615e24dc48874f156b27bc96a
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bakteriosinler, LAB (Laktik asit bakterileri) ve PAB (Propiyonik asit bakterileri) tarafından üretilen lantibiyotikleri (I. Sınıf, Ör: nisin); küçük, ısıya dayanıklı peptitleri (II. Sınıf, Ör: pediosin PA-I) ve büyük, ısıya dayanı
Externí odkaz:
https://doaj.org/article/89aba03d2fa04222a960bdb1b190874d
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bakteriosinler, LAB (Laktik asit bakterileri) ve PAB (Propiyonik asit bakterileri) tarafından üretilen lantibiyotikleri (I. Sınıf, Ör: nisin); küçük, ısıya dayanıklı peptitleri (II. Sınıf, Ör: pediosin PA-I) ve büyük, ısıya dayanı
Externí odkaz:
https://doaj.org/article/f3332d32d1294cbfa411958bdf4084a3
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and larg
Externí odkaz:
https://doaj.org/article/6bfab5cf500d4c8da1ef09bbb514ee22
Autor:
Sumeyra UGUR, Bedia ŞİMŞEK
Publikováno v:
Mühendislik Bilimleri ve Tasarım Dergisi. 11:57-67
Bu çalışmanın amacı dil peynirinden üretilen peynir cipslerinin bazı özelliklerini (fiziko-kimyasal, akrilamid, fiziksel, mikrobiyolojik ve duyusal) belirlemektir. Çalışmada Dil peynirinden; şekerli (Dil peyniri+sakkaroz), stevialı (Dil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e936d35e51b347e16c5c418471bb0e0
https://doi.org/10.21923/jesd.1129110
https://doi.org/10.21923/jesd.1129110
Publikováno v:
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 5:1407-1418
Bu çalışmanın amacı, farklı kaynaklardan sağlanan balların ayrana ilavesi ile fonksiyonel özellikleri geliştirilmiş bir ayran üretmektir. Bal ilavesi ile üretilen Ayranların duyusal kabulünü değerlendirmek, ayrıca farklı oranlardak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::737dc846ac46a0b06a38aba1a0223a58
https://doi.org/10.47495/okufbed.1061306
https://doi.org/10.47495/okufbed.1061306
Publikováno v:
Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi.
The aim of the study is to evaluate the levels of knowledge and implementation on food safety management systems of managers and staff in four and five-star hotel enterprises in Antalya. The research was included 153 hotel businesses; 65 of them are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8f6a10ca2250481417dc9d62964dfd0
https://doi.org/10.28948/ngumuh.1142963
https://doi.org/10.28948/ngumuh.1142963