Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Ender Sinan Poyrazoglu"'
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Ibrahim Palabiyik, Osman Sagdic, Nevzat Konar, Haniyeh Rasouli Pirouzian, Sirin Oba, Omer Said Toker, Ender Sinan Poyrazoglu, Derya Genc Polat
Publikováno v:
LWT. 87:177-185
In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after conching process. Main EPA/DHA p
Autor:
Osman Gokhan Gulfidan, Omer Said Toker, Nevzat Konar, Ender Sinan Poyrazoglu, Osman Sagdic, Ibrahim Palabiyik, Derya Genc Polat, Alican Akcicek
Publikováno v:
International Journal of Food Properties. :1-12
In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation at 9.0 log cfu/25 g and
Publikováno v:
LWT - Food Science and Technology. 66:615-621
Lactic acid bacteria were isolated from Shalgam (Salgam) juice samples and phenolic acid decarboxylase activity of the strains were examined by HPLC method. The isolates were identified with biochemical tests and according to the results a significan
Autor:
Omer Said Toker, Nevzat Konar, Derya Genc Polat, Haniyeh Rasouli Pirouzian, Sirin Oba, Osman Sagdic, Ender Sinan Poyrazoglu, Ibrahim Palabiyik
In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased to 168.1 and 13.8 mg/25 g cho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d72891a189f3b1a39ad762ffaa1b8790
https://aperta.ulakbim.gov.tr/record/30693
https://aperta.ulakbim.gov.tr/record/30693
Autor:
Osman Sagdic, Derya Genc Polat, Haniyeh Rasouli Pirouzian, Ibrahim Palabiyik, Sirin Oba, Ender Sinan Poyrazoglu, Nevzat Konar, Omer Said Toker
Publikováno v:
Food chemistry. 254
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, textural and sensory prop
Publikováno v:
ETP International Journal of Food Engineering.
Publikováno v:
Journal für Verbraucherschutz und Lebensmittelsicherheit. 9:23-35
Milk is important because of its composition, its consumption prevalence, and its use as a raw material for many food products. The milk’s shelf life, reliability during processing, and quality conservation should be considered by the consumer. How
Publikováno v:
CyTA - Journal of Food. 12:150-159
Polydextrose, a functional food ingredient, is potentially a prebiotic substance. The rise in diet-related illness has led consumers to take a greater interest in the ingredients of food products. In the present study, in an effort to obtain a prebio
Publikováno v:
CyTA - Journal of Food. 12:55-64
In the present study, the effects of inulin as a prebiotic substance at various levels (PSL) (0, 60, 90 and 120 g/kg) in milk chocolate, as well as the use of varying conching time (CT) (3.50, 4.0 and 4.50 h) and refining conditions (20.0, 25.0 and 2