Výsledky vyhledávání - "Derya Saygili"

Farklı starter kültür kullanımının yoğurtların tekstürel ve viskozite özelliklerine etkisi

Autor: Derya Saygili, Oktay Yerlikaya, Özer Kinik, Ecem Akan

Publikováno v: Volume: 58, Issue: 3 377-383
Ege Üniversitesi Ziraat Fakültesi Dergisi

Objective: Starter cultures in yoghurt production are used to extend the shelf life and improve viscosity and textural properties of the product without causing a significant change in taste and aroma during the storage period. The aim of the study i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f07fe6c2dce26939306aeaf33531ded7
https://doi.org/10.20289/zfdergi.838079

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Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Autor: Asli Akpinar, Oktay Yerlikaya, Derya Saygili

Publikováno v: International Journal of Dairy Technology. 73:726-736

The study investigated the potential use of Enterococcus faecium and E.durans strains as adjunct cultures in the production of set-type probiotic yoghurt. There were significant changes and differences in the pH, titratable acidity, textural properti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f890c6638d0cf42559820e7bad45b71
https://doi.org/10.1111/1471-0307.12714

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Coğrafi İşaretli Türkiye Peynirleri

Autor: Ufuk Samav, Hande Demirci, Derya Saygili

Publikováno v: AYDIN GASTRONOMY. 4:11-21

Türkiye, coğrafi konumu itibariyle tarımsal ve hayvansal ürün çeşitliliğinin fazla olduğu ve bunun yanı sıra farklı kültürlerden gelen toplumların bir arada bulunmasıyla zengin mutfak kültürünün oluştuğu bir ülkedir. Sahip oldu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f59c1269aaf863b2ae163ead59ea86d
https://doi.org/10.17932/iau.gastronomy.2017.016/2020.401/gas_v04i1002

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Rheological properties and microbiological characteristics of kefir produced from different milk types

Autor: Deniz Döner, Filiz Icier, Derya Saygili, Cem Karagözlü

Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e32520, Published: 22 FEB 2021
Food Science and Technology, Issue: ahead, Published: 22 FEB 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Kefir is a refreshing fermented dairy product which has flowing consistency, uniform and bright appearance with mild yetaste and flavor. Traditional or industrial methods can be applied for the production of kefir using kefir grains or lyophilizcultu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d7ac7040488b376237f7c1bfa6ce185
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst32520.pdf

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Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Autor: Oktay YERLIKAYA, Derya SAYGILI, Asli AKPINAR

Publikováno v: Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 2, Pp 418-425 (2020)
Food Science and Technology, Volume: 41, Issue: 2, Pages: 418-425, Published: 26 OCT 2020

This research investigated the antimicrobial activity and antibiotic susceptibilities of nine Lactobacillus delbrueckii subsp. bulgaricus strains and nine Streptococcus thermophilus strains isolated from commercial yoghurt cultures. The antimicrobial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90b4a88a0e8e56873b8377ffb6e492de
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200418

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Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains

Autor: Derya Saygili, Oktay Yerlikaya, Asli Akpinar

The aim of this research was to observe the combined usability of Enterococcus faecium and Enterococcus durans strains, which are resistant to adverse environmental conditions, together with commercial probiotic starters in the production of probioti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f79cd7d59dbc2bbe9a7d8b0612d50e1
https://hdl.handle.net/11454/62377

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Incorporation of propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

Autor: Asli Akpinar, Nural Karagözlü, Oktay Yerlikaya, Derya Saygili

The aim of this study was to investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus casei (CP) and Lactobacillus r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8c29d2a083af5680e3834bb4ec3369f
https://hdl.handle.net/20.500.12569/332

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Deve Sütü ve Diyabet Tedavisindeki Önemi

Autor: Derya Saygili, Cem Karagözlü

Publikováno v: Akademik Gıda. :204-210

Zengin bileşiminde bulunan biyoaktif peptit içeriği, fermente süt ürünlerine işlenebilirliği ve özellikle yüksek askorbik asit içeriği nedeniyle düşük pH'ya sahip olan deve sütü, asitliği yavaş ilerleyen ve inek sütüne oranla day

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c58f77c1726ba02548bf177ecf1036c
https://doi.org/10.24323/akademik-gida.333677

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Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus

Autor: Nazan Kavas, Derya Saygili, Gökhan Kavas

Publikováno v: CyTA - Journal of Food. 14:317-323

WOS: 000372132500021
In this study, edible coating (WPIG) was produced by using 1.5% (w/v) sorbitol + 5% (w/v) whey protein isolate (WPI) + 0.5% (w/v) alginate and 1.5% (v/v) ginger essential oil. Kashar cheese samples were artificially contamin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ef358335a9a7bc2a675d15d4eafe761
https://doi.org/10.1080/19476337.2015.1109001

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