The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream.

Autor: Şentürk, Gülsüm¹ (AUTHOR), Akın, Nihat¹ (AUTHOR), Konak Göktepe, Çiğdem¹ (AUTHOR) ckonak@selcuk.edu.tr, Denktaş, Begüm¹ (AUTHOR)

Publikováno v: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2747-2759. 13p.

The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza.

Autor: KONAK GÖKTEPE, Çiğdem¹ ckonak@selcuk.edu.tr, ELGÜN, Adem²

Publikováno v: Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi. Aug2020, Vol. 34 Issue 2, p124-131. 8p.

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Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey.

Autor: Öztürk, Hale İnci¹ (AUTHOR), Konak Göktepe, Çiğdem^1,2 (AUTHOR) ckonak@selcuk.edu.tr, Akın, Nihat² (AUTHOR)

Publikováno v: LWT - Food Science & Technology. Sep2021, Vol. 149, pN.PAG-N.PAG. 1p.

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects.

Autor: Çam G; Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey., Akın N; Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey., Konak Göktepe Ç; Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey., Demirci T; Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2023 Apr; Vol. 103 (6), pp. 3184-3193. Date of Electronic Publication: 2022 Oct 31.