Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Ertekin, Filiz"'
Publikováno v:
In Journal of Functional Foods March 2023 102
Whey protein isolate- and carrageenan-based edible films as carriers of different probiotic bacteria
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 6, Pp 4829-4842 (2022)
ABSTRACT: The use of polymer blends as carriers for probiotic cells or using multi-strain probiotic culture mixture in film formulations has a high potential to maintain the stability of probiotics throughout storage. In this study, the survival of L
Externí odkaz:
https://doaj.org/article/22ff5506c9714636b3a4b3ed831919f4
Autor:
Altuncu, Vildan1 (AUTHOR), Kaymaz, Aykut1 (AUTHOR), Ertekin Filiz, Bilge1 (AUTHOR), Çubuk Demiralay, Ebru2 (AUTHOR), Kök Taş, Tuğba1 (AUTHOR) tugbakoktas@sdu.edu.tr
Publikováno v:
Food Science & Nutrition. Nov2024, Vol. 12 Issue 11, p9822-9833. 12p.
Publikováno v:
Journal of Functional Foods, Vol 102, Iss , Pp 105467- (2023)
Pickled cabbages (brine-pickling) and sauerkraut (dry-salting) were produced by adding the probiotic mix culture and Lb plantarum culture, as well as spontaneous fermentation. During the fermentation, Lactobacillus spp, yeast-mold count, total colifo
Externí odkaz:
https://doaj.org/article/c125520c8fe841c582abddd91ec79cf6
Autor:
Bilge ERTEKİN FİLİZ
Publikováno v:
International Journal of Agriculture, Environment and Food Sciences. :197-205
Fruit powders produced with drying technologies have a wide range of uses in the food industry. The fruit powders have the potential to be used as a food supplement or natural colorant thanks to their health-promoting functional properties. Hawthorn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::526dd05032989daeb461a1f1e2319dfc
https://doi.org/10.31015/jaefs.2023.1.24
https://doi.org/10.31015/jaefs.2023.1.24
Autor:
Ataç, Fatma1 (AUTHOR), Ertekin Filiz, Bilge1 (AUTHOR), Guzel‐Seydim, Zeynep B.1 (AUTHOR) zeynepseydim@sdu.edu.tr
Publikováno v:
Journal of Food Processing & Preservation. May2022, Vol. 46 Issue 5, p1-9. 9p.
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 6, Pp 469-475 (2017)
The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling.
Externí odkaz:
https://doaj.org/article/8c676a1beb474b75ab5b7d9652caa07c
Publikováno v:
Journal of Food Processing and Preservation. 46
In this study, the aim was to reveal the aroma-related volatile component profiles, major bioactive compounds, and antioxidant capacities of mainly persimmon vinegar produced from persimmon fruit, as well as its juice and wine. Persimmon fruit is ric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4dfa99d3e372b60598f2e334b8a1ea6
https://doi.org/10.1111/jfpp.17048
https://doi.org/10.1111/jfpp.17048
Autor:
Bilge Ertekin Filiz, Atıf Can Seydim
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 2, Iss 3, Pp 128-131 (2014)
In this study, total phenolic content and antioxidant capacity of various dried fruits were investigated. Total phenolic content of dried fruits (apple, quince, peach, orange, grapefruit, kiwi, banana, watermelon, cantaloupe, strawberries and tomatoe
Externí odkaz:
https://doaj.org/article/76af8bd714a74b46ac3361f17394bc5d
Vinegar is obtained from fruit and various vegetable sources by ethanol and acetic acid fermentation. Different production methods are used in vinegar production. Traditional vinegar has higher quality than industrial vinegar because it contains high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08ada17c1378aaa93de6d7d56308690b
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/98248
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/98248
