Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Lütfiye Yılmaz"'
Autor:
Abdullah Barat, Melike Ciniviz, Gökçe Keser, Berrak Delikanlı Kıyak, Arzu Akpınar Bayizit, Lütfiye Yılmaz Ersan, Tülay Özcan
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 2, Pp 734-742 (2023)
Probiotic milk-based matrices contain bioactive compounds required for the biochemical and physiological processes of metabolism as a result of fermentation. The present work aimed to evaluate the viability of probiotic bacteria in a lactic beverage
Externí odkaz:
https://doaj.org/article/323b2f09dddd4f5ea1c75a6bab8e7d56
Autor:
Lütfiye Yılmaz - Ersan, Gizem Omak
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 9, Pp 776-781 (2016)
In cheese-manufacturing process, cutting time greatly affects moisture, yield, and quality of cheese as well as whey fat losses. The objective cutting time determination is extremely important to both the quality and the quantity of cheese being prod
Externí odkaz:
https://doaj.org/article/f668c700317a427b9d716b4a343a9d14
Publikováno v:
Mljekarstvo, Vol 74, Iss 1, Pp 22-32 (2024)
This study aimed to investigate the effects of plant gel polysaccharides extracted from Aloe vera leaf on the fermentation and biotherapeutic properties of functional yoghurts. In this study, Aloe vera gel was used as a potential prebiotic, dietary f
Externí odkaz:
https://doaj.org/article/f5eeaeca590b409fa63bdc45cd44e27a
Akademický článek
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Autor:
MERVENUR KANDIL, LUTFIYE YILMAZ-ERSAN
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 96, Iss 1 (2024)
Abstract In the present study, the effect of xanthan gum was evaluated on the metabolic activity and survival of two probiotic strains, namely B. lactis and L. casei using in vitro assay and skim milk model system. In vitro assay was carried out iden
Externí odkaz:
https://doaj.org/article/69096a3465064738868e8d8f9d557f01
Publikováno v:
Su Ürünleri Dergisi, Vol 18, Iss 1 (2015)
Su Ürünleri Dergisi, Vol 18, Iss 1 (2001)
Su Ürünleri Dergisi, Vol 18, Iss 1 (2001)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7d8b874fd16b0d83ca8abe04a0fdc175
http://dergipark.gov.tr/egejfas/issue/5027/68442?publisher=ege
http://dergipark.gov.tr/egejfas/issue/5027/68442?publisher=ege
Autor:
Lütfiye Yılmaz, Ekrem Kurdal
Publikováno v:
Gıda, Vol 30, Iss 6 (2015)
Natamisin, antimikrobiyal özelliği nedeniyle peynirlerde oldukça fazla kullanılan bir polienmakrolit antibiyotiğidir. Bu ürünlerde kullanımına izin verilen dozu 40 ppm'dir. Bu konsantrasyonda, natamisin bir çok mikroorganizmaya özellikle m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::f89fa7c5aded7ba9b33a0796f2b8614d
http://dergipark.gov.tr/gidader/issue/7003/93263?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/7003/93263?publisher=gidadernegi
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Gizem Suna, Lutfiye Yilmaz-Ersan
Publikováno v:
Mljekarstvo, Vol 72, Iss 2, Pp 88-104 (2022)
In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white chee
Externí odkaz:
https://doaj.org/article/97433511860245d597815a2e92f2b8fe
Autor:
Gizem Omak, Lütfiye Yılmaz Ersan
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 4:776
In cheese-manufacturing process, cutting time greatly affects moisture, yield, and quality of cheese as well as whey fat losses. The objective cutting time determination is extremely important to both the quality and the quantity of cheese being prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7344d88c7698ac685616c9beed416f7
https://doi.org/10.24925/turjaf.v4i9.776-781.715
https://doi.org/10.24925/turjaf.v4i9.776-781.715