Production of Vitamin B12 by Propionic Acid Bacteria and Investigation of Effective Parameters

Autor: Hayriye Göknur Ağca Küçükaydın, Göksel Tırpancı Sivri, Ömer Öksüz

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp1, Pp 2815-2820 (2022)

Propionic acid bacteria (PAB) are extremely important because of the metabolites they produce (vitamins, propionic acid, conjugated linoleic acid, and bioactive peptides). Nowadays, the increasing interest in healthy nutrition has led to the formatio

Externí odkaz: https://doaj.org/article/6a894f9db1854039b1ffe4e64d236351

Gaseous ozone application on microbial properties of broiler feeds

Autor: Göksel Tırpancı Sivri, Aylin Agma Okur, Orcun Celik

Publikováno v: Italian Journal of Animal Science, Vol 20, Iss 1, Pp 1094-1102 (2021)

Ozone is generally used for preservation and disinfection in many different areas, especially in the food, chemical industry, and health sector due to decompose into oxygen and leave no residue. In this study, the impacts of ozone application on the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5501fec40a5510484d2e894598136049
https://doi.org/10.1080/1828051x.2021.1945960

Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS

Autor: Göksel Tırpancı Sivri, Ömer Öksüz

Publikováno v: Tekirdağ Ziraat Fakültesi Dergisi. 16:244-250

Turkiye’de uretilen onemli geleneksel peynirlerden biri olan Mihalic peyniri, karakteristik ozelliklerini Propiyonik asit bakterileri (PAB) sayesinde kazanmaktadir. Matris destekli lazer desorpsiyon / iyonizasyon ucus suresi kutle spektrometresi (M

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::85aff1c6aa430cfd6e113d5aca202918
https://doi.org/10.33462/jotaf.526431

Effect of using kefir in the formulation of traditional Tarhana

Autor: Ibrahim Palabiyik, Seymanur Ozalp, Göksel Tırpancı Sivri, Ahmet Şükrü Demirci

Publikováno v: Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 05 APR 2018
Food Science and Technology v.39 n.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 2, Pages: 358-364, Published: 05 APR 2018

Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6558070170c1830472fe91ce56d7c395
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005005103&lng=en&tlng=en

Gaseous ozone application on microbial properties of broiler feeds

Autor: Orcun Celik, Goksel Tirpanci Sivri, Aylin Agma Okur

Publikováno v: Italian Journal of Animal Science, Vol 20, Iss 1, Pp 1094-1102 (2021)

Ozone is generally used for preservation and disinfection in many different areas, especially in the food, chemical industry, and health sector due to decompose into oxygen and leave no residue. In this study, the impacts of ozone application on the

Externí odkaz: https://doaj.org/article/3da245feb32b48929918144881641cd8