Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Elif Ayse Anli"'
Publikováno v:
Foods, Vol 12, Iss 18, p 3457 (2023)
In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process chamber at one stage for MFYC
Externí odkaz:
https://doaj.org/article/9e0c5b839d544efaac6b7007d25bb75b
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 12, Pp 2047-2053 (2019)
The first introduction of human being with milk begins with human milk during infancy, continues with very commonly with cow’s milk and may be with other milk types during lifetime. Cow breeding and utilizing its milk in nutrition is widespread in
Externí odkaz:
https://doaj.org/article/1505c4cad05f436ba0bafd21dec1c3fc
Autor:
Elif Ayse Anli
Publikováno v:
Applied Sciences, Vol 12, Iss 21, p 11228 (2022)
Kurut is an ancient flavor of central Asia, produced by sun-drying of yogurt. Kurut is used in preparation of pasta, soup and also in the form of yogurt by mixing with water. Alternative to sun drying, this study was aimed at conducting Kurut product
Externí odkaz:
https://doaj.org/article/c061ee989d2a4616b591f1ccd5e5c3dc
Publikováno v:
Gıda. 46:229-242
In the study use of vacuum-oven dried cultivated purslane in ready-to-eat yogurt production was observed. Yogurt samples were fortified with dried purslane in different ratios 0%, 0.5% and 1.0% for PC (control), PUR1 and PUR2, respectively and kept a
Autor:
Elif Ayse Anli
Publikováno v:
SSRN Electronic Journal.
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 12, Pp 2047-2053 (2019)
The first introduction of human being with milk begins with human milk during infancy, continues with very commonly with cow‘s milk and may be with other milk types during lifetime. Cow breeding and utilizing its milk in nutrition is widespread in
Autor:
Tuba Şanli, Elif Ayse Anli
Publikováno v:
Gıda. 45:139-149
Çökelek peyniri, yoğurttan üretilen ve daha çok semt pazarlarında satışı yapılan geleneksel bir peynir çeşididir. Çalışmada çökelek peyniri üretiminde kefir kullanımının uygunluğu araştırılmıştır. Yoğurt ve kefirden elde
Publikováno v:
Volume: 45, Issue: 3 461-472
Gıda
Gıda
In this study, general composition, some quality parameters and sensory characteristics of butter samples produced by using yogurt and kefir were analyzed comparatively on the 1st, 30th and 60th days of storage. In butter samples significant differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a34b0684584e99378e83901fddad2fd
https://dergipark.org.tr/tr/pub/gida/issue/53909/676811
https://dergipark.org.tr/tr/pub/gida/issue/53909/676811
Publikováno v:
LWT. 123:109127
A mixed commercial starter culture containing Lactococcus lactis subps lactis and Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct cultures including Lactobacillus casei (Cheese B), Lactobacillus plantarum (Cheese
Autor:
Elif Ayse Anli
Publikováno v:
International Dairy Journal. 102:104618
The effect of microwave-vacuum drying on Lor cheese characteristics was studied at 5 kPa vacuum and microwave powers of 189 and 315 W. Samples dried at 189 W and 315 W were designated L30 and L50, respectively. Concentration effect of drying was obse