Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Nihat Akın"'
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 4, Pp 2747-2759 (2024)
Abstract The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differenc
Externí odkaz:
https://doaj.org/article/51089fae05f6405cb4825da33137697d
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2023)
Abstract This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough
Externí odkaz:
https://doaj.org/article/0550968f75af4b0db0e028903a9652b8
Autor:
Çiğdem Konak Göktepe, Nihat Akın
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 64 (2021)
HIGHLIGHTS Yoghurts were supplemented with milky and dough stage wheat grain flours. Total antioxidant capacity was improved by wheat grain flour supplementation. Milky stage wheat provided higher fructan content than that of dough stage wheat. Ferme
Externí odkaz:
https://doaj.org/article/b54245888c1d49558d2ccd270b2bb9a9
Publikováno v:
International Journal of Secondary Metabolite, Vol 4, Iss 3, Special Issue 1, Pp 94-102 (2017)
The objective of this research was to determine changes in microbial flora and functional properties of yoghurts containing lavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect of lavender powder on the potential flora during fermen
Externí odkaz:
https://doaj.org/article/c52c5caf1dbd40bc9f78c71c342c856e
Publikováno v:
Journal of Functional Foods, Vol 36, Iss , Pp 396-403 (2017)
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viabil
Externí odkaz:
https://doaj.org/article/b97dae6ef82741f1bd9c06d67d3cf3d4
Autor:
Mead, Simon, Khalili-Shirazi, Azadeh, Potter, Caroline, Mok, Tzehow, Nihat, Akin, Hyare, Harpreet, Canning, Stephanie, Schmidt, Christian, Campbell, Tracy, Darwent, Lee, Muirhead, Nicola, Ebsworth, Nicolette, Hextall, Patrick, Wakeling, Madeleine, Linehan, Jacqueline, Libri, Vincenzo, Williams, Bryan, Jaunmuktane, Zane, Brandner, Sebastian, Rudge, Peter, Collinge, John *
Publikováno v:
In The Lancet Neurology April 2022 21(4):342-354
Akademický článek
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Autor:
Jones, Emma, Hummerich, Holger, Viré, Emmanuelle, Uphill, James, Dimitriadis, Athanasios, Speedy, Helen, Campbell, Tracy, Norsworthy, Penny, Quinn, Liam, Whitfield, Jerome, Linehan, Jacqueline, Jaunmuktane, Zane, Brandner, Sebastian, Jat, Parmjit, Nihat, Akin, How Mok, Tze, Ahmed, Parvin, Collins, Steven, Stehmann, Christiane, Sarros, Shannon, Kovacs, Gabor G, Geschwind, Michael D, Golubjatnikov, Aili, Frontzek, Karl, Budka, Herbert, Aguzzi, Adriano, Karamujić-Čomić, Hata, van der Lee, Sven J, Ibrahim-Verbaas, Carla A, van Duijn, Cornelia M, Sikorska, Beata, Golanska, Ewa, Liberski, Pawel P, Calero, Miguel, Calero, Olga, Sanchez-Juan, Pascual, Salas, Antonio, Martinón-Torres, Federico, Bouaziz-Amar, Elodie, Haïk, Stéphane, Laplanche, Jean-Louis, Brandel, Jean-Phillipe, Amouyel, Phillipe, Lambert, Jean-Charles, Parchi, Piero, Bartoletti-Stella, Anna, Capellari, Sabina, Poleggi, Anna, Ladogana, Anna, Pocchiari, Maurizio, Aneli, Serena, Matullo, Giuseppe, Knight, Richard, Zafar, Saima, Zerr, Inga, Booth, Stephanie, Coulthart, Michael B, Jansen, Gerard H, Glisic, Katie, Blevins, Janis, Gambetti, Pierluigi, Safar, Jiri, Appleby, Brian, Collinge, John, Mead, Simon *
Publikováno v:
In The Lancet Neurology October 2020 19(10):840-848
Autor:
Malek, Naveed, Nihat, Akın, Mattoscio, Miriam, Simioni, Valentina, Deeb, Jacquie, Chawda, Sanjiv, Cifelli, Alberto, Krommyda, Magdalini
Publikováno v:
Postgraduate Medical Journal; Mar2024, Vol. 100 Issue 1181, p174-178, 5p
Publikováno v:
Brazilian Archives of Biology and Technology
Abstract Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this c
Externí odkaz:
https://doaj.org/article/e1079f3757f04825b97aff3907448e3f