Výsledky vyhledávání - "Mehlika Borcakli"

Cereal source and microbial consortia of the starter culture influence the chemical composition and physicochemical characteristics of boza

Autor: Mehlika Borcakli, Tarik Ozturk, Erdem Yesilada

Publikováno v: Volume: 42, Issue: 6 412-422
Turkish Journal of Agriculture and Forestry

Boza is a popular cereal-based traditional beverage particularly consumed during winter months in Balkan countries and Turkic societies. The present study aims to investigate the influence of different cereal sources and starter cultures used in the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52159922586d391036f424c555333eef
https://dergipark.org.tr/tr/pub/tbtkagriculture/issue/40993/495313

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Improvement Of Ayran Quality By The Selection Of Autochthonous Microbial Cultures

Autor: M. Morea, Laura Quintieri, Federico Baruzzi, Mehlika Borcakli, Lubomiła Owczarek, Pier Sandro Cocconcelli, Leonardo Caputo, Sylwia Skąpska, Jasinska Urszula T

Publikováno v: Food microbiology
60 (2016): 92–103. doi:10.1016/j.fm.2016.07.001
info:cnr-pdr/source/autori:Baruzzi, Federico; Quintieri, Laura; Caputo, Leonardo; Cocconcelli, PierSandro; Borcakli, Mehlika; Owczarek, Lubomila; Jasinska, Urszula T.; Skapska, Sylwia; Morea, Maria/titolo:Improvement of Ayran quality by the selection of autochthonous microbial cultures/doi:10.1016%2Fj.fm.2016.07.001/rivista:Food microbiology (Print)/anno:2016/pagina_da:92/pagina_a:103/intervallo_pagine:92–103/volume:60

Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thorough physico-chemical, nutritional and microb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::217ea18f9bba97429548ac5941c22753
https://aperta.ulakbim.gov.tr/record/98699

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Microbiological, Physico-Chemical, Nutritional And Sensory Characterization Of Traditional Matsoni: Selection And Use Of Autochthonous Multiple Strain Cultures To Extend Its Shelf-Life

Autor: Tarik Ozturk, Vincenzina Fusco, M. Morea, Cecilia Alejandra Fontana, Skapska Sylwia, Jasinska Urszula T, Grazia Marina Quero, Pier Sandro Cocconcelli, Lubomiła Owczarek, Mehlika Borcakli

Publikováno v: Food microbiology
38 (2014): 179–191. doi:10.1016/j.fm.2013.09.004
info:cnr-pdr/source/autori:Quero M.G., Fusco V.* a, Cocconcelli P.S. b, Owczarek L. c, Borcakli M. d, Fontana C. b, Skapska S. c, Jasinska U.T. c, Ozturk T. d, Morea M. a/titolo:Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life/doi:10.1016%2Fj.fm.2013.09.004/rivista:Food microbiology (Print)/anno:2014/pagina_da:179/pagina_a:191/intervallo_pagine:179–191/volume:38

Matsoni, a traditional Georgian fermented milk, has variable quality and stability besides a short shelf-life (72-120 h at 6 degrees C) due to inadequate production and storage conditions. To individuate its typical traits as well as select and explo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::061262393739784733b976055099bc75
https://aperta.ulakbim.gov.tr/record/99531

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Free radical crosslinking of unsaturated bacterial polyesters obtained from soybean oily acids

Autor: Mukerrem Cakmak, Mehmet S. Eroglu, Mehlika Borcakli, Baki Hazer, Songun I. Demirel, Burak Erman

Publikováno v: Polymer Bulletin. 46:389-394

Poly(-3-hydroxy alkanoate) containing unsaturated side chains, PHA-soybean, were produced by feeding Pseudomonas oleovorans with soybean oily acids obtained from soybean oil. Unsaturation of PHA-soybean were found to be 10 mol-% of unsaturated side c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90f97c83be077bd80623a905844c754e
https://doi.org/10.1007/s002890170047

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[Untitled]

Autor: Robert W. Lenz, R. Clinton Fuller, Baki Hazer, Oktay Torul, Steven D. Goodwin, Mehlika Borcakli

Publikováno v: Journal of Polymers and the Environment. 6:109-113

The carboxylic acids derived from olive oil, hazelnut oil, sesame oil and hamci(anchovy) oil were evaluated as substrates for cell growth and the production of reserve polyesters by Pseudomonas oleovorans. Poly-3-hydroxy alkanoates containing both sa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ac7dba1b8c1373118336b3e532d872e7
https://doi.org/10.1023/a:1022810323067

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Effects of the Pretreatment–Drying Method Combinations on the Drying Rates, Quality and Storage Stability of Apricots

Autor: Y.Birol Saygi, Güner Özay, Mehlika Borcakli, Teslime Mahmutoğlu

Publikováno v: LWT - Food Science and Technology. 29:418-424

The effects of pretreatments, i.e. SO2gasvs.sodium-meta-bisulphite, and operability of a solar drier to replace traditional sun-drying on concrete ground for apricot drying were studied. Increasing initial SO2concentrations and solar drying increased

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ceced900fcd9ef2f0c5499e3fc7b5891
https://doi.org/10.1006/fstl.1996.0064

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Changes in chemical and microbiological composition of two varieties of olive during fermentation

Autor: Y. Erdek, I. Alperden, E. Özsan, Mehlika Borcakli, Güner Özay

Publikováno v: Grasas y Aceites, Vol 44, Iss 4-5, Pp 253-258 (1993)
Grasas y Aceites; Vol. 44 No. 4-5 (1993); 253-258
Grasas y Aceites; Vol. 44 Núm. 4-5 (1993); 253-258
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

In this study, the changes in chemical and microbiological composition of two olive varieties, Edincik and Gemlik, have been examined during fermentation at industrial scale. Prior to processing, the olives have been thoroughly characterized chemical

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3342158438b460e7b5ab6de836e2bf3d
https://doi.org/10.3989/gya.1993.v44.i4-5.1075

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The need for research on raw milk cheese safety and quality

Autor: Agroscope (Switzerland): Thomas Berger, Rene Imhof AZTI-Tecnalia (Spain): Begoña Pérez Villarreal Cork Institute of Technology (Ireland): Aidan Coffey ESB-UCP (Portugal): Ana Gomes, Manuela Pintado, Paola Teixeira ILVO (Belgium): Geertrui Vlaemynck ISPA-CNR (Italy): Milena Brasca, Vincenzina Fusco, Stefano Morandi SAFE consortium (Belgium): Katherine Flynn Teagasc (Ireland): Kieren Jordan TNO (Netherlands): Athina Esveld TÜBITAK-MAM (Turkey): Mehlika Borcakli, Tarik Ozturk University of Naples Federico II (Italy): Maria Barile, Amalia Mormile, Nicoletta Murru The European Association for Food Safety (the SAFE consortium)1 a non-profit organisation registered in Belgium 1 The

Cheesemaking is a major industry worldwide but it is often still practiced on a relatively small scale. This accounts for the rich diversity of cheeses available but also contributes to the difficulty in maintaining high standards. The production of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::c58fdaa29868cd8a6eb7a82c7b43bb89
http://www.safeconsortium.org/index.php?option=com_content&view=article&id=1251:position-paper&catid=111:publications&Itemid=789

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Post polymerization of saturated and unsaturated poly(3-hydroxy alkanoate)s

Autor: Mehlika Borcakli, Baki Hazer, Haydar Erduranlı

Chemical modification is useful to diversify poly(3-hydroxyalkanoate)s, for medical and industrial applications. In this manner, transesterification reactions of poly(3-hydroxy butyrate) were carried out under reflux condition of 1,2-dichlorobenzene

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1341b3fe834a8169e9138deb4f6f538b
https://hdl.handle.net/20.500.12628/7068

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