Zobrazeno 1 - 10
of 34
pro vyhledávání: '"FİRUZE ERGİN"'
Publikováno v:
Mljekarstvo, Vol 71, Iss 2, Pp 103-111 (2021)
Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture. In this context, the aim of this study was to compare some macro (Ca, K
Externí odkaz:
https://doaj.org/article/9dceb0f9f13b4e238a1d7e77fb994078
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 93, Iss suppl 3 (2021)
Abstract In this research, the effects of different homogenization pressure levels (15, 40, 15/3 and 40/8 MPa) and heat treatments (95°C for 90 s and 300 s) of milk containing 1.5 and 2.5% of fat on some physical properties of ayran were investigate
Externí odkaz:
https://doaj.org/article/08f412e406634b0ab62383affee0678c
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0 (2018)
Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that
Externí odkaz:
https://doaj.org/article/8df8bb93126c4b3695627a907024a202
Autor:
Semerci, Emine Şahin, Zeren, Firuze Ergin, Demir, Eymen, Küçükçetin, Ahmet, Balcıoğlu, Murat Soner
Publikováno v:
In International Dairy Journal January 2025 160
Akademický článek
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Akademický článek
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Publikováno v:
Academic Food Journal / Akademik GIDA. nis-haz2023, Vol. 21 Issue 2, p119-131. 13p.
Publikováno v:
Braz J Microbiol
In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L. acidop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dd5d7c7b15677b96afa3c4b5b643c57
https://doi.org/10.1007/s42770-021-00590-4
https://doi.org/10.1007/s42770-021-00590-4
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 71
Issue 2
Mljekarstvo, Vol 71, Iss 2, Pp 103-111 (2021)
Volume 71
Issue 2
Mljekarstvo, Vol 71, Iss 2, Pp 103-111 (2021)
Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture. In this context, the aim of this study was to compare some macro (Ca, K
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0d0e172059c6705282c6c96ad35ca12
https://doi.org/10.15567/mljekarstvo.2021.0203
https://doi.org/10.15567/mljekarstvo.2021.0203
Autor:
Firuze Ergin
Publikováno v:
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 45:102-117
In this study, the effects of the incubation temperature and type of starter culture on the physical properties, including graininess and visual roughness, of ayran were determined. Ayran samples were produced from milk inoculated with two different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2da16b59db7b47d4b0710fc4a912e64
https://doi.org/10.35219/foodtechnology.2021.1.07
https://doi.org/10.35219/foodtechnology.2021.1.07