Výsledky vyhledávání - "Ijlal Berktaş"

DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)

Autor: Ijlal Berktaş, Beraat Özçelik, Mine Özgüven, Özlem Gönül

Publikováno v: Volume: 45, Issue: 5 850-860
Gıda

Dünya genelinde tüketiciler arasında en çok popüler olarak tüketilen gıda ürünlerinden biri çikolatadır ve tüketicilerin çikolatadan beklentileri giderek artmaktadır. Bu çalışmanın amacı, antioksidan aktivitesini arttırmak için m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b914422e64c73a8d510603345b3f437a
https://dergipark.org.tr/tr/pub/gida/issue/56397/691260

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Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans

Autor: Ijlal Berktaş, Beraat Özçelik, Mine Gültekin-Özgüven

Publikováno v: LWT - Food Science and Technology. 72:559-565

In the current study, effect of cocoa powder processing steps comprised of roasting, grinding and alkalization treatment, and in-vitro gastrointestinal digestion on the stability of total phenolics, antioxidant capacity (by ORAC and DPPH assays) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::93ad23d92fe1009d26e6a118b80b5983
https://doi.org/10.1016/j.lwt.2016.04.065

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Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology

Autor: Beraat Özçelik, Mine Gültekin-Özgüven, Ijlal Berktaş

Publikováno v: LWT - Food Science and Technology. 66:252-259

Dark chocolate is a good source of dietary flavonoids, mainly comprised of (+)-catechin, (−)-epicatechin, and their oligomeric and polymeric procyanidins. Nevertheless, flavonoid content and antioxidant capacity are affected during chocolate manufa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d6e2569d1c11b49d917df07e6360c88
https://doi.org/10.1016/j.lwt.2015.10.047

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Use ofBacillus indicusHU36 as a probiotic culture in set-type, recombined nonfat yoghurt production and its effects on quality

Autor: Gurbuz Gunes, Mine Gültekin-Özgüven, Sevcan Erşan, Halide Ezgi Tuna, Özlem Erdem, Ijlal Berktaş, Beraat Özçelik

Publikováno v: International Journal of Dairy Technology. 69:81-88

Viability of a probiotic and carotenoid-producing bacterium, Bacillus indicus HU36 in vegetative form, along with the yoghurt cultures in set-type, recombined nonfat yoghurt and its effects on quality were determined during the storage at 4 °C. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::865a8356932ebafc60c594fa16f050b4
https://doi.org/10.1111/1471-0307.12221

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Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology

Autor: Ijlal Berktaş, Gurbuz Gunes, Beraat Özçelik, Ayse Serap Karadag, Mine Gültekin-Özgüven, H. Ezgi Tuna, Simon M. Cutting, Sevcan Erşan, Özlem Erdem

Publikováno v: LWT - Food Science and Technology. 56:187-193

The aim of this study was to investigate the effects of probiotic Bacillus indicus HU36 and dietary fibers (maltodextrin and lemon fiber) addition on color and organoleptic quality properties of dark chocolate. The viability of B. indicus HU36 in dar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8d47b9638a69b57f3b59326665e5a6d8
https://doi.org/10.1016/j.lwt.2013.10.020

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