Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Huseyin Erten"'
Autor:
Giuliana Garofalo, Tansu Taspinar, Gabriele Busetta, Salvatore Mastrangelo, Baldassare Portolano, Maria Teresa Sardina, Raimondo Gaglio, Huseyin Erten, Luca Settanni
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6614-6628 (2024)
ABSTRACT: Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology.
Externí odkaz:
https://doaj.org/article/c26e3b4e449245c49c084a5701573ea6
Autor:
Kenneth Timmis, John E. Hallsworth, Terry J. McGenity, Rachel Armstrong, María Francisca Colom, Zeynep Ceren Karahan, Max Chavarría, Patricia Bernal, Eric S. Boyd, Juan Luis Ramos, Martin Kaltenpoth, Carla Pruzzo, Gerard Clarke, Purificación López‐Garcia, Michail M. Yakimov, Jessamyn Perlmutter, Chris Greening, Emiley Eloe‐Fadrosh, Willy Verstraete, Olga C. Nunes, Oleg Kotsyurbenko, Pablo Iván Nikel, Paola Scavone, Max M. Häggblom, Rob Lavigne, Frédérique Le Roux, James K. Timmis, Victor Parro, Carmen Michán, José Luis García, Arturo Casadevall, Shelley M. Payne, Joachim Frey, Omry Koren, James I. Prosser, Leo Lahti, Rup Lal, Shailly Anand, Utkarsh Sood, Pierre Offre, Casey C. Bryce, Allen Y. Mswaka, Jörg Jores, Betül Kaçar, Lars Mathias Blank, Nicole Maaßen, Phillip B. Pope, Horia L. Banciu, Judith Armitage, Sang Yup Lee, Fengping Wang, Thulani P. Makhalanyane, Jack A. Gilbert, Thomas K. Wood, Branka Vasiljevic, Mario Soberón, Zulema Udaondo, Fernando Rojo, Jyoti Prakash Tamang, Tatiana Giraud, Jeanne Ropars, Thaddeus Ezeji, Volker Müller, Hirofume Danbara, Beate Averhoff, Angela Sessitsch, Laila Pamela Partida‐Martínez, Wei Huang, Søren Molin, Pilar Junier, Ricardo Amils, Xiao‐Lei Wu, Eliora Ron, Huseyin Erten, Elaine Cristina Pereira deMartinis, Alexander Rapoport, Maarja Öpik, W. Donald R. Pokatong, Courtney Stairs, Mohammad Ali Amoozegar, Jéssica Gil Serna
Publikováno v:
Microbial Biotechnology, Vol 17, Iss 5, Pp n/a-n/a (2024)
Executive summary Microbes are all pervasive in their distribution and influence on the functioning and well‐being of humans, life in general and the planet. Microbially‐based technologies contribute hugely to the supply of important goods and se
Externí odkaz:
https://doaj.org/article/e28069875a95461394a5a0447dd4fdba
Publikováno v:
Fermentation, Vol 9, Iss 7, p 687 (2023)
The increase in the wastage of bread, representing 12.5 million tons per year, causes ecological problems, such as the production of methane and CO2, when that waste bread (WB) is improperly managed. To reduce this ecological footprint, a more sustai
Externí odkaz:
https://doaj.org/article/58d197c88a9b44dabb14b2585183fda9
Autor:
Cennet Pelin Boyaci Gunduz, Bilal Agirman, Raimondo Gaglio, Elena Franciosi, Nicola Francesca, Luca Settanni, Huseyin Erten
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100357- (2022)
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two
Externí odkaz:
https://doaj.org/article/acc2275dc8f44d25b33275c13d5df7aa
Publikováno v:
FEMS Yeast Research. 23
In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical, chemical, microbiological, aroma composition, and sensory profiles of beer were examined. The ethyl alco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e68a903279c46fa52535a28a90ae8630
https://doi.org/10.1093/femsyr/foad006
https://doi.org/10.1093/femsyr/foad006
Publikováno v:
Microorganisms, Vol 8, Iss 7, p 1054 (2020)
Oleaginous microorganisms, such as Yarrowia lipolytica, accumulate lipids that can have interesting applications in food biotechnology or the synthesis of biodiesel. Y. lipolytica yeast can have many advantages such as wide substrate range usage and
Externí odkaz:
https://doaj.org/article/b2e9e2cd664346eb9aeb3a5bdaf3dae2
Autor:
Bilal Agirman, Huseyin Erten
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt in şalgam beverage is essential due to consumers’ demand for low-sodium foods as well as
Externí odkaz:
https://doaj.org/article/22334eb244734d9480c4f177f974bb1c
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67aa98305cf1559950128d0523f5ace0
https://doi.org/10.1111/jfpp.16479
https://doi.org/10.1111/jfpp.16479
Publikováno v:
FEMS Yeast Research. 22
Yeasts are an important group of microorganisms and contribute to the fermentation of a broad range of foods and beverages spontaneously or as a starter culture. Rapid and reliable microbial species identification is essential to evaluate biodiversit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32daebc00872ef96fb1caef7f6f8a189
https://doi.org/10.1093/femsyr/foac056
https://doi.org/10.1093/femsyr/foac056
Publikováno v:
Microorganisms
Oleaginous microorganisms, such as Yarrowia lipolytica, accumulate lipids that can have interesting applications in food biotechnology or the synthesis of biodiesel. Y. lipolytica yeast can have many advantages such as wide substrate range usage and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::96398323a5eb5c332ff921d0a9f8f85f
https://pubmed.ncbi.nlm.nih.gov/32679918
https://pubmed.ncbi.nlm.nih.gov/32679918