Zobrazeno 1 - 8
of 8
pro vyhledávání: '"IREM UZUNSOY"'
Autor:
Barbaros Özer, İrem Uzunsoy, Birce Taban, Aykut Aytac, Nuray Yazihan, Sebnem Ozturkoglu Budak, Tuba Sanli
Publikováno v:
Food Science and Engineering. :38-50
Growth patterns and some technological performances of five Streptococcus thermophilus and seven Lactobacillus delbrueckii subsp. bulgaricus strains isolated from yogurt samples which were collected from remote rural areas of Anatolia, Turkey were as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f81fadcd1c0a2ce0acd903629da23149
https://doi.org/10.37256/fse.222021758
https://doi.org/10.37256/fse.222021758
Autor:
IREM UZUNSOY, SEBNEM OZTURKOGLU BUDAK, TUBA SANLI, BIRCE TABAN, AYKUT AYTAC, NURAY YAZIHAN, AHMET LEVENT BAS, BARBAROS OZER
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e9241
The present study investigated the suitability of combinations one Streptococcus thermophilus and five Lactobacillus delbrueckii subsp. bulgaricus isolates for industrial yogurt productions. The isolates were selected after a detailed pre-screening p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b5ffc6e1176a71c9957bde0858e1527
https://doi.org/10.55251/jmbfs.9241
https://doi.org/10.55251/jmbfs.9241
Publikováno v:
Color Research & Application. 45:962-967
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30dfc5a42653ddcab99247d8f2e23be3
https://doi.org/10.1002/col.22517
https://doi.org/10.1002/col.22517
Publikováno v:
Carbohydrate Polymers. 170:264-270
This study aimed to develop polyelectrolyte structured antimicrobial food packaging materials that do not contain any antimicrobial agents. Cationic starch was synthesized and characterized by FT-IR spectroscopy and 1H NMR spectroscopy. Its nitrogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5efd657c2ecc236fb96cef87a9ae80a5
https://doi.org/10.1016/j.carbpol.2017.04.079
https://doi.org/10.1016/j.carbpol.2017.04.079
Autor:
Jelena Miocinovic, Barbaros Özer, Paul Jelen, Thomas Bintsis, İrem Uzunsoy, Giuseppe Licitra, Zorica Radulovic, Efstathios Alichanidis, Karol Herian
Publikováno v:
Global Cheesemaking Technology: Cheese Quality and Characteristics
Global Cheesemaking Technology
Global Cheesemaking Technology
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8b404961874f093a71bb1b3ddc58bfb
http://hdl.handle.net/20.500.11769/331819
http://hdl.handle.net/20.500.11769/331819
Autor:
Katja, Hartmann, Licitra, Giuseppe, Elisabeth, Eugster‐meier, Marie‐therese, Fröhlich‐wyder, Ernst, Jakob, Daniel, Wechsler, Maubois, Jean L., Karatzas, Kimon‐Andreas G., Thomas, Bintsis, Efstathios, Alichanidis, Maria, Belén, López, Morales, Françoise, Berthier, İrem, Uzunsoy, Barbaros, Özer, Ylva, Ardö
Publikováno v:
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS, John Wiley and Sons, Ltd, pp.43, 2018, 978-1-119-04616-5 978-1-119-04615-8
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS, John Wiley and Sons, Ltd, pp.43, 2018, 978-1-119-04616-5 978-1-119-04615-8
This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d7a656849433190e35e2ed11e1baa10
https://hal.inrae.fr/hal-02790308
https://hal.inrae.fr/hal-02790308
Autor:
Zorica Radulovic, Thomas Bintsis, İrem Uzunsoy, Jelena Miocinovic, Efstathios Alichanidis, Photis Papademas, Barbaros Özer
Publikováno v:
Global Cheesemaking Technology: Cheese Quality and Characteristics
Global Cheesemaking Technology
Global Cheesemaking Technology
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9b3e87ca938e0bd414e978e4c55d4c
https://hdl.handle.net/20.500.12628/8544
https://hdl.handle.net/20.500.12628/8544
Autor:
Esra Nur Şener, Şahin Akin, Serin Doğan, Meryem Didem Göktaş, İrem Uzunsoy, Zeki Ceran Eraslan, Jülide Sedef Göçmen
Publikováno v:
Türk Mikrobiyoloji Cemiyeti Dergisi.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86108098ebbf676e2c4a548fcfb85a73
https://doi.org/10.5222/tmcd.2014.163
https://doi.org/10.5222/tmcd.2014.163