Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Hale İnci Öztürk"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 12, Pp 2545-2553 (2022)
This study aimed to determine the effect of pink rock rose extract (PRR) with or without ascorbic acid and sodium ascorbate for improving the shelf life of sausages. Analyzed parameters were DPPH radical scavenging capacity of PRR extract; total aero
Externí odkaz:
https://doaj.org/article/825f834e74db4d998ca31652288ef831
Autor:
Beytullah Tatar, Hale İnci Öztürk
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 9, Pp 1747-1755 (2022)
Çok fazla sayıda faydalı ve zararlı mikroorganizma insan gastrointestinal ekosistemini kolonize etmektedir. Bunlardan, faydalı bağırsak bakterilerinin sayısız ve önemli işlevleri bulunmaktadır. Bağırsak mikrobiyotasındaki bir dengesizl
Externí odkaz:
https://doaj.org/article/750769d5d413491f812e2ac6fff83154
Publikováno v:
International Journal of Secondary Metabolite, Vol 4, Iss 3, Special Issue 1, Pp 94-102 (2017)
The objective of this research was to determine changes in microbial flora and functional properties of yoghurts containing lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect of lavender powder on the potential flora during fermen
Externí odkaz:
https://doaj.org/article/c52c5caf1dbd40bc9f78c71c342c856e
Publikováno v:
Journal of Functional Foods, Vol 36, Iss , Pp 396-403 (2017)
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viabil
Externí odkaz:
https://doaj.org/article/b97dae6ef82741f1bd9c06d67d3cf3d4
Publikováno v:
Brazilian Archives of Biology and Technology
Abstract Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this c
Externí odkaz:
https://doaj.org/article/e1079f3757f04825b97aff3907448e3f
Publikováno v:
Journal of Food Measurement and Characterization. 17:3019-3032
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fffac91b6a774529e4613e553be3a57d
https://doi.org/10.1007/s11694-023-01840-9
https://doi.org/10.1007/s11694-023-01840-9
Autor:
Hale İnci Öztürk
Publikováno v:
GIDA / THE JOURNAL OF FOOD. :705-715
To extend the shelf life of yogurt and to use it in different formulations, a drying process is performed. Among the drying processes, lyophilization comes to the forefront in terms of preserving the properties of dried products at a high level. In t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7fab2083f26a2578e99d58a41fa9f87
https://doi.org/10.15237/gida.gd22049
https://doi.org/10.15237/gida.gd22049
Autor:
Hale İnci ÖZTÜRK
Publikováno v:
Akademik Gıda. :54-62
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c7caf83e69a3b15e2851ef06f878ddd
https://doi.org/10.24323/akademik-gida.1097836
https://doi.org/10.24323/akademik-gida.1097836
Publikováno v:
Archives of Microbiology. 204
This study aims to reveal initial bacterial consortia of Ezine PDO cheeses comprehensively by following a metagenomic approach. A total of 8 artisanal Ezine cheese samples were collected from the Bayramiç and Ezine districts of Çanakkale province o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35d01984f75b7cb3795326a01d447041
https://doi.org/10.1007/s00203-022-03272-3
https://doi.org/10.1007/s00203-022-03272-3
Publikováno v:
Food research international (Ottawa, Ont.). 162
The study aimed to identify peptide profiles and observe peptide dynamics of goat skin Tulum cheese throughout 180 days of ripening. A total of 222 peptides were obtained derived from β-,α
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18f487b29e72dd797fac043fe718c45e
https://pubmed.ncbi.nlm.nih.gov/36461355
https://pubmed.ncbi.nlm.nih.gov/36461355