Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Haktan AKTAŞ"'
Autor:
Haktan Aktaş, Bülent Çetin
Publikováno v:
Food Science and Engineering Research, Vol 3, Iss 1, Pp 59-67 (2024)
Microorganism diversity of yoghurt, an important fermented milk product, is decreasing, because only two strains are used in production and industrial yoghurts are used as starter cultures. In this study, a total of 114 traditional and exopolysacchar
Externí odkaz:
https://doaj.org/article/0e04c1447fd44e07b58df532f39bf9d2
Autor:
Bülent ÇETİN, Haktan AKTAŞ
Publikováno v:
Journal of the Institute of Science and Technology. :362-374
Beslenme ile sağlıklı yaşam arasındaki ilişki çok uzun zamandır bilinmektedir. Bu ilişkinin temelini oluşturan beslenme genomiği alanı son yıllarda oldukça fazla dikkat çekmektedir. Genomik, proteomik, transkriptomik, metabolomik, epig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abaff05ef36dfb9e021af2695c7fc89c
https://doi.org/10.21597/jist.1188508
https://doi.org/10.21597/jist.1188508
Autor:
Haktan AKTAŞ, Bülent ÇETİN
Publikováno v:
Gıda. 47:387-398
Fermented foods, which are widely consumed around the world, are of great importance for human health. Standard production should be carried out in order to extend the shelf life of fermented products and increase their positive effects on human heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::297c2a2adfc0c412e68eab8f035643dd
https://doi.org/10.15237/gida.gd22011
https://doi.org/10.15237/gida.gd22011
In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::980d86cf01a168b3aeca78db6525d85f
https://sciendo.com/article/10.2478/auoc-2023-0002
https://sciendo.com/article/10.2478/auoc-2023-0002
