Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lütfiye YILMAZ ERSAN"'
Autor:
Nihal KANAT, Lütfiye YILMAZ ERSAN
Publikováno v:
Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
Günlük diyet ile fazla miktarda alınan tuzun sağlık üzerine olumsuz etkileri olduğu bilinmektedir. Dünya Sağlık Örgütü tarafından da günlük diyet ile alınan tuz miktarının azaltılması gerekliliği bildirilmiştir. Yüksek tuz iç
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2234da225745e2fe8e002935a4640804
https://doi.org/10.25092/baunfbed.1170699
https://doi.org/10.25092/baunfbed.1170699
Autor:
Tülay ÖZCAN, Lütfiye YILMAZ ERSAN, Arzu AKPINAR BAYİZİT, Berrak DELİKANLI KIYAK, Gökçe KESER, Melike CİNİVİZ, Abdullah BARAT
Publikováno v:
Tarım Bilimleri Dergisi.
The aim of the present work was to evaluate the viability of probiotic bacteria in a fermented milk beverage fortified with apple juice and to understand the utilization of apple juice as a prebiotic source. The results indicated that the probiotic b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b01364f4ffa69c812dd7cdc9e9a2fcc
https://doi.org/10.15832/ankutbd.1138203
https://doi.org/10.15832/ankutbd.1138203
Gıdalara tat ve aroma vermek amacı ile kullanılan baharatların aynı zamanda antimikrobiyal, antioksidan, antimutajenik, antienflamatuar ve bağışıklık düzenleyici gibi özelliklere sahip olduğu çeşitli çalışmalarda belirtilmiştir. Ya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4b9ec1f0f49f264f3ebd7854ab7956f
http://hdl.handle.net/11452/32954
http://hdl.handle.net/11452/32954
Autor:
Buse Usta Gorgun, Lütfiye Yilmaz Ersan
Publikováno v:
Harran Tarım ve Gıda Bilimleri Dergisi. 23:150-158
The aim of this research was to study the bifidogenic effect of salep powder on some Bifidobacterium species, namely B. lactis, B. infantis, B. longum and B. bifidum. The growth of the Bifidobacterium species was investigated by measuring the pH and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15e81be4eed5fff4d374d834449517de
https://doi.org/10.29050/harranziraat.444569
https://doi.org/10.29050/harranziraat.444569
Autor:
Azime Özkan Karabacak, Tülay Özcan, Lütfiye Yilmaz Ersan, Berra Türkol Kaya, Sehime Gulsun Temel, Senem Suna, Canan Ece Tamer, Ömer Utku Çopur
Publikováno v:
Volume: 45, Issue: 1 13-32
Turkish Journal of Agriculture and Forestry
Turkish Journal of Agriculture and Forestry
In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29ce620ba1d24266dc7bed6f2a053ef2
https://doi.org/10.3906/tar-2003-75
https://doi.org/10.3906/tar-2003-75