Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ercan Sarica"'
Autor:
ERCAN SARICA
Publikováno v:
Volume: 4, Issue: 2 69-82
Journal of Halal and Ethical Research
Helal ve Etik Araştırmalar Dergisi
Journal of Halal and Ethical Research
Helal ve Etik Araştırmalar Dergisi
Kefir; besleyici, sağlıklı, fonksiyonel ve probiyotik özelliklere sahip bir süt ürünüdür ve sağlığa olan faydaları ortaya çıktıkça Kafkasya’dan tüm dünyaya yayılmıştır. Tüketicilerin gıdalar konusunda bilincinin artması il
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46487eefce31941c27dbe22ea064fbe7
https://dergipark.org.tr/tr/pub/head/issue/74724/1213514
https://dergipark.org.tr/tr/pub/head/issue/74724/1213514
Autor:
Ercan Sarica, Hilal Erer, Ayten Aktaş, Fatma Merve Çifçi, Emine Vergili, İlker Can Kemer, Ezgi Seher Samur, Hayri Coşkun
Publikováno v:
Gıda. 44:483-490
In this study, it was aimed to study to compare the shelf life of yogurts made from cow and buffalo milks. The experimental yogurt samples were kept at a refrigerator for 4 weeks and were analyzed on days 1th, 7th, 14th, 21th and 28th of storage. Acc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed0700d3dc0aa19458144c6b3a8d51b3
https://doi.org/10.15237/gida.gd19035
https://doi.org/10.15237/gida.gd19035
Autor:
Hayri Coşkun, Ercan Sarica
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 28(2)
This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10ee560c3cb59c2cc59b3afd884c9f9e
https://pubmed.ncbi.nlm.nih.gov/33752472
https://pubmed.ncbi.nlm.nih.gov/33752472
Publikováno v:
Scopus-Elsevier
Kıralan, Mustafa (Balikesir Author)
The effects of microwave (5, 10, 15, and 20 min at 600 W) and conventional heating (60 degrees C) on the quality and stability of oil extracted from a wild Turkish hazelnut (Corylus colurna) cultivar was perf
The effects of microwave (5, 10, 15, and 20 min at 600 W) and conventional heating (60 degrees C) on the quality and stability of oil extracted from a wild Turkish hazelnut (Corylus colurna) cultivar was perf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0a93d28db32a3a564f8996f5fb040b7d
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/96965
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/96965
Publikováno v:
Volume: 45, Issue: 4 710-720
Gıda
Gıda
Bu çalışmada; çiğ süt, mezofilik starter ve kefir starteri kullanılarak tulum peynirleri üretilmiş ve olgunlaşma dönemi boyunca meydana gelen değişimler incelenmiştir. Üç gruba ayrılmış inek sütlerinden ilk grup çiğ olarak (ÇTP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1d52c2f31d5c4e94cd6b9517a34d1f9
https://dergipark.org.tr/tr/pub/gida/issue/55060/716824
https://dergipark.org.tr/tr/pub/gida/issue/55060/716824
Autor:
Ercan Sarica, Cansu Güzel, Nizamettin Baş, Burcu Emecen, Büşranur Büyüktanir, Emine Tanrikulu, Kübra Nur Biçak, Hayri Coşkun
Publikováno v:
Volume: 45, Issue: 3 564-571
Gıda
Gıda
In this study, it was aimed to determine some chemical, microbiological and sensorial properties of Katık Keş samples produced and sold in local bazaars in Bolu. Totally 15 “Katık Keş” samples were collected and analyzed. According to the res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7b7f6d3a8e3002dbfe2ff8578986c1c
https://dergipark.org.tr/tr/pub/gida/issue/53909/695677
https://dergipark.org.tr/tr/pub/gida/issue/53909/695677