Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hatice Siçramaz"'
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1009-1016 (2022)
L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of diff
Externí odkaz:
https://doaj.org/article/667966b4fb7c4e82aef66701c3836c11
Autor:
Hatice SIÇRAMAZ, Ahmet AYAR
Publikováno v:
Journal of the Turkish Chemical Society Section B: Chemical Engineering, Vol 5, Iss 1, Pp 9-20 (2022)
Pumpkin is a rich source of antioxidants, phenolic compounds, dietary fiber, and minerals. It is also harvested in large quantities around the world. Therefore, the present investigation was undertaken to enhance the nutritional and functional proper
Externí odkaz:
https://doaj.org/article/a6e87a92340042ea859bcfb864f6d701
Publikováno v:
GIDA / THE JOURNAL OF FOOD. :587-601
Bu çalışmada ambalajsız olarak satışa sunulan ve yöresel bir peynir çeşidi olan Hatay peynirinde uygun ambalaj malzemesi ve teknolojilerinin kullanımı ile daha kaliteli ve uzun raf ömrüne sahip bir ürün elde edilmesi hedeflenmiştir. B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::086d5435e0b44e5bb9a09fc819dbe2a6
https://doi.org/10.15237/gida.gd23032
https://doi.org/10.15237/gida.gd23032
Publikováno v:
Volume: 26, Issue: 2 300-312
Sakarya University Journal of Science
Sakarya University Journal of Science
The COVID-19 pandemic has had social and economic impacts on every country in the world and has caused significant changes in human nutrition. In this study, changes in the food supply chain and consumption practices before and after the controlled n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a0e592fe1e4d08512567732a743d344
https://dergipark.org.tr/tr/pub/saufenbilder/issue/69580/999233
https://dergipark.org.tr/tr/pub/saufenbilder/issue/69580/999233
Publikováno v:
Journal of Food Technology Research. 3:105-109
The objective of this study was to investigate the effects of dietary fiber (DF)-rich by-products in Turkish traditional pudding kesme muhallebi and ice cream made from it. For this purpose, corn pulp, black carrot and apricot pomace were added in de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eae333e74167c6829777f10a5f2b6c48
https://doi.org/10.18488/journal.58/2016.3.2/58.2.105.109
https://doi.org/10.18488/journal.58/2016.3.2/58.2.105.109
The objective of this study was to investigate the effects of adding dietary fibre-rich by-products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)- and grain (rice, corn, sunflower, barley)-based by-products were added to ic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca199fde277050f765dee0bb596d6207
https://hdl.handle.net/20.500.12619/67433
https://hdl.handle.net/20.500.12619/67433
In this study, the effect of smoking on the amount of biogenic amines (BA) in Circassian cheese was evaluated. The chemical and microbiological changes related to BA formation in smoked and non-smoked Circassian cheeses were evaluated after 0, 15, 30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07eea7c8c2e603e659c8ad46dc133f67
https://hdl.handle.net/20.500.12619/67419
https://hdl.handle.net/20.500.12619/67419
Publikováno v:
Molecules, Vol 27, Iss 21, p 7298 (2022)
The present study aimed to characterize the physical properties of nanoemulsion-based sodium alginate edible coatings containing myrtle (Myrtus communis L.) essential oil and to determine its inhibitory effects on Listeria monocytogenes in fresh Kasa
Externí odkaz:
https://doaj.org/article/571f71ada9cb45dcb04af5a3de29d802