Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Necati Akbulut"'
Publikováno v:
Journal of Agricultural Sciences, Vol 23, Iss 1, Pp 53-62 (2017)
Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as “cooked yoghurt” or “salted yoghurt” due to its high solids content and long shelf life. In this s
Externí odkaz:
https://doaj.org/article/c213f6a51eaf4742b5aff8b62bc0adb2
Autor:
Necati Akbulut, Oktay Yerlikaya
Publikováno v:
Journal of Food Science and Technology. 56:2175-2185
In this research, Enterococcus species with probiotic properties were isolated from raw milk and some traditional dairy products and these species were identified by using biochemical, phenotypical and genotypic methods and their potential use in Izm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9429c7db85575f7a8adab225137b9e9
https://doi.org/10.1007/s13197-019-03699-5
https://doi.org/10.1007/s13197-019-03699-5
Autor:
Necati Akbulut, Oktay Yerlikaya
In this study, some probiotic characteristics such as antimicrobial activity, vancomycin resistance, growth ability at pH, resistance to bile salts, bile salt deconjugation and hydrophobicity of 30 Enterococcus faecium and Enterococcus durans strains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85d2964af4f822c4e7d5b3ab976341f4
https://hdl.handle.net/11454/77493
https://hdl.handle.net/11454/77493
Autor:
Necati Akbulut, Oktay Yerlikaya
Introduction. The purpose of research was isolation and identification of Enterococcus species from raw milk and traditional dairy products and their biochemical properties were examined. Some biochemical and technological properties of the strains w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1abb26d5abb07e86ef120344d732b221
https://hdl.handle.net/11454/70408
https://hdl.handle.net/11454/70408
Autor:
Oktay, Yerlikaya, Necati, Akbulut
Publikováno v:
Journal of food science and technology. 56(4)
In this research, Enterococcus species with probiotic properties were isolated from raw milk and some traditional dairy products and these species were identified by using biochemical, phenotypical and genotypic methods and their potential use in Izm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::13b8fb2dc1bf041c34fcaecef50f8e40
https://pubmed.ncbi.nlm.nih.gov/30996451
https://pubmed.ncbi.nlm.nih.gov/30996451
Kış yoğurdu Türkiye'nin Van ve Hatay illerinde en meşhur süt ürünlerinden biridir. Çeşitli sütlerden üretilen kış yoğurdu yüksek kurumadde içeriği ve uzun raf ömründen dolayı "pişmiş yoğurt" veya "tuzlu yoğurt" olarak bilinme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9718::02f139c40ec8201741e68543d60ef2b3
http://hdl.handle.net/20.500.12481/3229
http://hdl.handle.net/20.500.12481/3229
Publikováno v:
International Journal of Dairy Science. 5:185-191
Economic and sensorial losses of dairy products due to spoilage by yeast have been increasing in Turkey because of poor hygienic conditions during processing and to shorten the anticipated shelf life of products and/also reduced use of preservatives
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c3d32c85cfe884b5e02cc2e4cc42424
https://doi.org/10.3923/ijds.2010.185.191
https://doi.org/10.3923/ijds.2010.185.191
Publikováno v:
Volume: 20, Issue: 1
Gıda
Gıda, Vol 20, Iss 1 (2015)
Gıda
Gıda, Vol 20, Iss 1 (2015)
In this study, the survival of Y. enterocolitica, K. pneumonia, E. coli and E. aerogenes in yoghurt prepared from cow’s milk was examined. The results of this study showed that all bacteria species are destroyed in yoghurt and the rate of destructi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e8bea2e1c1ea3667e60c179c2ce016e9
https://dergipark.org.tr/tr/pub/gida/issue/6992/93141
https://dergipark.org.tr/tr/pub/gida/issue/6992/93141
Publikováno v:
Volume: 28, Issue: 6
Gıda
Gıda, Vol 28, Iss 6 (2015)
Gıda
Gıda, Vol 28, Iss 6 (2015)
In this study the effects of using Simplesse® 100 (as 0.5, 1.0 %) that are protein based fat replacers on the quality of set type yoghurt were investigated. In studies, yoghurt samples stored for 14 days at 4 °C and some physical, chemical and sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0598f4622274d2bfd83c05a8acd1dacb
https://dergipark.org.tr/tr/pub/gida/issue/6980/93042
https://dergipark.org.tr/tr/pub/gida/issue/6980/93042
Publikováno v:
Volume: 19, Issue: 6
Gıda
Gıda, Vol 19, Iss 6 (2015)
Gıda
Gıda, Vol 19, Iss 6 (2015)
In this study “The survival time of E. coli, K. pneumonia, Y. enterocolitica, S. typhimurium and S. aureus as known pathogen was examined during ice cream storage. At the end of 2 months storage. It is concluded that, K. pneumonia, Y. enterocolitic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b6d6ff34814d43b545f47062daedb0fa
https://dergipark.org.tr/tr/pub/gida/issue/6989/93127
https://dergipark.org.tr/tr/pub/gida/issue/6989/93127