Výsledky vyhledávání - "Metin GULDAS"

Akademický článek

Impact of coffee silverskin on in vitro viability of kefir culture during storage

Autor: Sine Ozmen-Togay, Gunnur Gulkun, Nurcan Degirmencioglu, Metin Guldas, Elif Yildiz, Yasemin Sahan, Ozan Gurbuz

Publikováno v: Mljekarstvo, Vol 72, Iss 1, Pp 22-32 (2022)

Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to va

Externí odkaz: https://doaj.org/article/122b9ed3fe2c41f1af293247875fb1e5

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Akademický článek

Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk

Autor: Metin Guldas

Publikováno v: Mljekarstvo, Vol 60, Iss 4, Pp 237-243 (2010)

The main purpose of this research was to monitor the influence of the powdered Cyanobacterium Spirulina platensis addition to plain yoghurt and the yoghurt containing Lactobacillus acidophiluson survival of the microbiota during the refrigerated stor

Externí odkaz: https://doaj.org/article/233ed61791bd4ad6a8d4ff6249587878

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Akademický článek

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

Autor: Reyhan IRKIN, Metin GULDAS

Publikováno v: Acta Agriculturae Slovenica, Vol 97, Iss 3 (2011)

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include anti-mutagenic effects, anti-carcinogenic properties, improvement in lactose

Externí odkaz: https://doaj.org/article/fb8930f7f5a24a45b7435d84372696ba

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Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey

Autor: Elif Yildiz, Yasemin Şahan, Metin Guldas, Sedef Ziyanok-Demirtas, Ozan Gürbüz

Publikováno v: Food Science and Technology, Vol 41, Iss 3, Pp 615-625 (2020)
Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Graphical Abstract : TOC-Table of content. Abstract Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinoce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d9f67e3b5a86d5b42bd97720ee8c77c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300615&tlng=en

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Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha

Autor: Yasemin Şahan, Elif Yildiz, Ozan Gürbüz, Nurcan Değirmencioğlu, Metin Guldas

Publikováno v: J Food Sci Technol

Five different tea varieties (white, green, oolong, black and pu-erh) were infused, drained and used for kombucha production. Antioxidant capacity, total phenolic content and bioaccessibility values were determined. Extractable, hydrolysable and bioa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17add821eee897106f9e614f81420b78
https://doi.org/10.1007/s13197-020-04741-7

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Traditional plain yogurt: a therapeutic food for metabolic syndrome?

Autor: Busra Baspinar, Metin Guldas

Publikováno v: Critical Reviews in Food Science and Nutrition. 61:3129-3143

Dairy products have an important role in a healthy diet due to their high-quality protein and rich micronutrients. Yogurt, a fermented milk product, has a similar composition to milk but is a more concentrated product in terms of group B vitamins, mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae3cedaa4a6ca8d475de5629b841f948
https://doi.org/10.1080/10408398.2020.1799931

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Utjecaj dodatka srebrne pokožice zrna kave na in-vitro preživljavanje kefirne kulture tijekom skladištenja

Autor: Sine Ozmen-Togay, Gunnur Gulkun, Nurcan Degirmencioglu, Metin Guldas, Elif Yildiz, Yasemin Sahan, Ozan Gurbuz

Publikováno v: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 72
Issue 1
Mljekarstvo, Vol 72, Iss 1, Pp 22-32 (2022)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b9c9c0f834f1cb8716b3bb8dadbae7ae
https://hrcak.srce.hr/file/387791

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Obesity-associated Pathways of Anthocyanins

Autor: Ozan Gürbüz, Asli Gul Acar, Elif Yildiz, Pinar Ellergezen, Metin Guldas

Publikováno v: Food Science and Technology, Issue: ahead, Published: 17 JUL 2020
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41 Supplement 1, Pages: 1-13, Published: 17 JUL 2020
Food Science and Technology, Vol 41, Iss suppl 1, Pp 1-13 (2020)

Anthocyanins have a great potential for human health, as a sub-group of phenolic compounds. Interactions of anthocyanin involved in digestion and thus in obesity consist of inhibition of pancreatic lipase, regulation of lipolysis and lipogenesis, act

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16297093313421a1fc8e65038d5da224
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005016215&lng=en&tlng=en

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Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey

Autor: Metin Guldas, Elif Yildiz, Ozan Gürbüz

Publikováno v: Food Science and Technology, Issue: ahead, Published: 22 JUN 2020
Food Science and Technology, Vol 41, Iss 1, Pp 180-187 (2020)
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sug

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86253ff2b9928cc41a569fa52831489d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005014201&lng=en&tlng=en

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