Zobrazeno 1 - 10
of 98
pro vyhledávání: '"LUTFIYE YILMAZ-ERSAN"'
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
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
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
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 3, Pp 272-279 (2020)
The probiotic dairy products have become the fastest growing in functional foods market in response to the increasing numbers of consumers interested in improving their health. Therefore, data collected from 314 participants in the city of Bursa, Tur
Externí odkaz:
https://doaj.org/article/51d3448086c04203b6be9ffd11058dc9
Autor:
Buse Usta-Gorgun, Lutfiye Yilmaz-Ersan
Publikováno v:
Electronic Journal of Biotechnology, Vol 47, Iss , Pp 29-35 (2020)
Background: Salep is obtained by grinding dried orchid tubers and used as a valuable ingredient in the food industry. Because of the glucomannan content of salep, it is thought to have prebiotic potential. However, there is little information in stud
Externí odkaz:
https://doaj.org/article/76544319b59e47459edb454083928b8e
Autor:
Gizem Omak, Lutfiye Yilmaz-Ersan
Publikováno v:
Preparative Biochemistry & Biotechnology. 52:1142-1150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e42acbe61e41e1cd08b534e35aa5bfb
https://doi.org/10.1080/10826068.2022.2033992
https://doi.org/10.1080/10826068.2022.2033992
Autor:
Lutfiye Yilmaz‐Ersan, Saliha Sahin, Tulay Ozcan, Arzu Akpinar‐Bayizit, Buse Usta‐Gorgun, Melike Ciniviz, Gokce Keser
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::144d3c1da32d7663864e80bc1dc7cfaa
https://doi.org/10.1111/jfpp.17266
https://doi.org/10.1111/jfpp.17266
Publikováno v:
Mljekarstvo, Vol 64, Iss 2, Pp 111-118 (2014)
In this study single cell oil (SCO) production by Fusarium species using deproteinized whey as carbon source was investigated. The total lipid accumulated in the biomass of the fungi examined ranged from 0.1467 to 0.8661 mg lipid per mg wet weight. G
Externí odkaz:
https://doaj.org/article/f843254bca1745a7b3ab96cf5fbde5c2
Autor:
Esra Topcuoglu, Lutfiye Yilmaz-Ersan
Publikováno v:
Journal of Food Science and Technology
Highlights Consumers demand the purchase of fortified dairy products.Instrumental (color, texture) and sensorial attributes are critical tests for novel food.Almond milk has high nutritional value with unique textural and sensorial properties.Almond
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d8b8f86aa60142104d2f65863b09189
https://doi.org/10.1007/s13197-021-04994-w
https://doi.org/10.1007/s13197-021-04994-w
Autor:
Lutfiye Yilmaz-Ersan
Publikováno v:
Mljekarstvo, Vol 63, Iss 3, Pp 132-139 (2013)
The production of fatty acids in cream containing one of the three probiotic microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus rhamnosus) was evaluated at 4±1 °C for up to 15 days. Gas chromatographic analysis of t
Externí odkaz:
https://doaj.org/article/796c6a062c90489394f410a76c2d47da