Zobrazeno 1 - 10 of 16 pro vyhledávání: '"LATIFE BETUL GUL"'
1
Akademický článek
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound
Autor: Osman Gul, Furkan Turker Saricaoglu, Ilyas Atalar, Latife Betul Gul, Fatih Tornuk, Senay Simsek
Publikováno v: Foods, Vol 12, Iss 9, p 1791 (2023)
Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on t
Externí odkaz: https://doaj.org/article/43240506ff0846ada6bb47a4c8f03a80
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2
Akademický článek
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product
Autor: OSMAN GUL, ILYAS ATALAR, MUSTAFA MORTAS, FURKAN TURKER SARICAOGLU, AYSEGUL BESIR, LATIFE BETUL GUL, FEHMI YAZICI
Publikováno v: Anais da Academia Brasileira de Ciências, Vol 94, Iss 1 (2022)
Abstract Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benef
Externí odkaz: https://doaj.org/article/79cfd46f569b4941b4de54c59b5848c9
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5
Optimization of Protective Agents for Freeze-Drying of Weisella cibaria N9 as a Potential Starter Culture
Autor: Osman Gül, Ahmet Hilmi Çon, Latife Betul Gul, Enes Dertli
Publikováno v: Akademik Gıda. 19:137-149
Bu çalışmada ekşi hamurdan izole edilmiş ve starter kültür olarak kullanılabileceği belirlenmiş Weissella cibaria N9 suşunun liyofilizasyonu için optimum kriyoprotektan formülasyonunun belirlenmesi, liyofilize kültürün karakterizasyon
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::40fbfebcf3fcee87324aaff6fb09c503
https://doi.org/10.24323/akademik-gida.977267
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6
Assessment of Phenolic Content, Antioxidant Properties and Antimicrobial Activity of Flower and Leaf Extracts from Some Hypericum Species Affected by Wild Habitat Altitude
Autor: Ferat Uzun, Ahmet Hilmi Çon, Nilgün Özdemir, Latife Betul Gul, Osman Gul
Publikováno v: Volume: 35, Issue: 1 62-68
Alinteri Journal of Agriculture Science
In this study, determination of habitat altitude effect on the total phenolic contents, antioxidant and antimicrobial activities of flower and leaf extracts from Hypericum montbretii, H. orientale and H. perforatum species was aimed. The plants were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0126493428ca719afc929831cba8e8af
https://doi.org/10.28955/alinterizbd.739372
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7
Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology
Autor: Latife Betul Gul, Osman Gul, Ahmet Hilmi Con
Publikováno v: Acta Scientiarum. Technology; Vol 44 (2022): Publicação contínua; e57040
Acta Scientiarum. Technology; v. 44 (2022): Publicação contínua; e57040
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
This study aimed to investigate optimal fermentation conditions for sourdough by freeze-dried Lactobacillus curvatus N19, Weissella cibaria N9 and Lactobacillus brevis ED25 isolated from Turkish sourdough previously. The central composite rotational
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::519e9487f06d48d9d6ad98b102390257
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57040
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8
Düşük ve yüksek ısıl işlem uygulanmış fındık içeceklerinin depolama stabiliteleri
Autor: Latife Betul Gul, Osman Gul, Ilyas Atalar, Fehmi Yazici
Publikováno v: Gıda. 44:980-987
In this study, the changes in the quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20 min) and high temperature (HHT; 105°C for 1 min) after high pressure homogenization process were determined during short (10 days) and lon
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9479780d66062b707112ca0d0b5d520
https://doi.org/10.15237/gida.gd19099
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9
Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation
Autor: Ahmet Hilmi Çon, Latife Betul Gul, Osman Gül
Publikováno v: Cryobiology. 96
In this study, the response surface methodology was used to optimize the cryoprotective agent (skimmed milk powder, lactose and sucrose) formulation for enhancing the viability of Lactobacillus curvatus N19 during freeze-drying and storage stability
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b819f28588a7513808b63f1d1d9a025e
https://pubmed.ncbi.nlm.nih.gov/32712072
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10
Effect of different encapsulating agent combinations on viability of
Autor: Osman, Gul, Ilyas, Atalar, Latife Betul, Gul
Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 25(7)
In this study, the effects of various matrices consisting of maltodextrin and reconstitute skim milk and their binary and ternary mixtures with gum Arabic in the microencapsulation of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::bc38a353b34e86d80fd2a35012ae5d62
https://pubmed.ncbi.nlm.nih.gov/31146586
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