Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Dilek Say"'
Publikováno v:
Mljekarstvo, Vol 74, Iss 1, Pp 64-74 (2024)
Ultrafiltered (UF) white cheese is one of the most consumed types of cheese and characterized by mild flavour and semi-hard texture. The aim of this research was to investigate the effect of salt concentration on the texture profile and mineral conte
Externí odkaz:
https://doaj.org/article/f4d0d737f4874107b54aa4a268063e3e
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 4, Pp 882-888 (2020)
In Hatay region, production of dairy products whose raw material is known as yogurt is important to increase the durability of yogurt. These products are produced in small-scale enterprises and offered for sale in local markets, and in some enterpris
Externí odkaz:
https://doaj.org/article/df69cfd2fd144fe2a1f89507ac69cd86
Publikováno v:
Mljekarstvo, Vol 70, Iss 4, Pp 313-324 (2020)
The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were inve
Externí odkaz:
https://doaj.org/article/2a60736f6a3449858546694225d09e10
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 428-432 (2016)
The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut) is a f
Externí odkaz:
https://doaj.org/article/81aaeca76ca84f558342887d3a2989d3
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 428-432 (2016)
Kurutma işlemi ile gıdalardan suyun uzaklaştırılması eski zamanlardan beri bilinen bir yöntemdir. Kurutma yöntemleri arasında güneşte kurutma yöntemi; ucuz, oldukça kolay uygulanabilen, az işçilik ve daha az ekipman gerektiren bir muha
Externí odkaz:
https://doaj.org/article/e45df9b02a9141eab68bd1d2eead584a
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 428-432 (2015)
The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut) is a f
Externí odkaz:
https://doaj.org/article/729904c0feee43ba8a3b37cc494a01fa
Autor:
Dilek Say
Publikováno v:
J Food Sci Technol
In this study, physicochemical composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers in a mountainous area were investigated. Fresh goat cheeses were chara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b698065366601d519230718ad616e439
https://doi.org/10.1007/s13197-021-05266-3
https://doi.org/10.1007/s13197-021-05266-3
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bf9a02e57108bdbe845049178beef64
https://doi.org/10.1111/jfpp.17225
https://doi.org/10.1111/jfpp.17225
Publikováno v:
Veterinary Sciences and Practices, Vol 19, Iss 2, Pp 85-93 (2024)
OBJECTIVE: This study investigates the therapeutic efficacy of sericin in rats with knee osteoarthritis (KOA) induced with monosodium iodoacetate (MIA), focusing on evaluating its effectiveness through the TGF-β/Smad pathway.MATERIALS AND METHODS: T
Externí odkaz:
https://doaj.org/article/7b440883cae346309382a69ed86afa7d
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:882-888
Hatay bölgesinde yoğurdun dayanıklılığını arttırmak için hammaddesi yoğurt olarak bilinen süt ürünlerinin üretimi önemlidir. Bu ürünler küçük ölçekli işletmelerde üretilip yerel marketlerde satışa sunulmakta, bazı işletme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83d30c44cbcb9bcc502c9c5c1ca4ea54
https://doi.org/10.24925/turjaf.v8i4.882-888.3058
https://doi.org/10.24925/turjaf.v8i4.882-888.3058