Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Osman Sağdıç"'
Autor:
Dilara Yalmancı, Hilal Dikmen Meral, Sevda Dere, Selma Kayacan Çakmakoğlu, Osman Sağdıç, Enes Dertli
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 4, Pp 699-713 (2024)
There is an increasing trend for development of alternatives to deliver probiotics with non-dairy products. Fruit juices have become one of main food products for delivery of probiotics. The availability of different fruit juice types, their fresh an
Externí odkaz:
https://doaj.org/article/b293e99ef74e4da0b1985005fd98b983
Autor:
Enes Dertli, Hüseyin Fakir, Ayşe Nur Bulut Güneş, Fatih Bozkurt, Hasan Sağcan, Nihan Sağcan, Osman Sağdıç
Publikováno v:
Journal of Agricultural Sciences, Vol 30, Iss 1, Pp 166-178 (2024)
Inulin and fructooligosaccharides (FOS) are prominent functional components in the food industry due to prebiotic and other pharmaceutical properties. Inulin is a storage polysaccharide in various plants. FOS are naturally present in various plants a
Externí odkaz:
https://doaj.org/article/0b49f443cfee49b8b275d3123b37409a
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 1, Pp 335-342 (2023)
Glycyrrhiza spp., one of the most widely used herbal medicine for centuries in the world, contain a large number of bioactive such as triterpene saponins and flavonoids which are the main constituents and show broad biological activity. The present s
Externí odkaz:
https://doaj.org/article/68a498a643e64047b02fafcd957813e4
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 1, Pp 352-361 (2023)
Cherry laurel is a less known fruit species with an astringent taste and is mostly consumed as fresh fruit only in the Black Sea and Marmara regions of Turkey. Cherry laurel (Laurocerasus officinalis Roemer) leaves can be prepared in different forms
Externí odkaz:
https://doaj.org/article/f97e822c031b4495ad8010d3afaa2ab7
Autor:
Kevser Karaman, Osman Sağdıç
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1882-1893 (2019)
In this study, the effects of carvacrol addition which is a natural preservative to apple juice samples contaminated with Z. bailii which is an osmotolerant yeast and shows resistance against high sugar concentration, low acidity, ethanol content and
Externí odkaz:
https://doaj.org/article/17a4abe0c0074e24b6a8ef2868bc7e65
Autor:
Selma Kayacan Çakmakoğlu, Melike Vurmaz, Emine Bezirci, Yasemin Kaya, Hilal Dikmen, Hamza Göktaş, Fatmanur Demirbaş, Betül Encu, Esra Acar Soykut, Filiz Alemdar, İbrahim Çakır, M. Zeki Durak, Muhammet Arıcı, Osman Sağdıç, Mustafa Türker, Enes Dertli
Publikováno v:
Preparative Biochemistry & Biotechnology. 53:454-463
The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8e47f4c0619d0d4f59f1d35f3aa5bfb
https://doi.org/10.1080/10826068.2022.2098325
https://doi.org/10.1080/10826068.2022.2098325
Autor:
Hümeyra İspirli, Kader Korkmaz, Seda Arioglu-Tuncil, Fatih Bozkurt, Osman Sağdıç, Yunus Emre Tunçil, Arjan Narbad, Enes Dertli
Publikováno v:
International Journal of Biological Macromolecules. 236:123967
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cd57dcc1486e3cb41671dff5ec11922
https://doi.org/10.1016/j.ijbiomac.2023.123967
https://doi.org/10.1016/j.ijbiomac.2023.123967
Publikováno v:
Preparative biochemistrybiotechnology. 52(6)
In recent years, prejudice in society against monosodium glutamate (MSG) has directed food manufacturers to alternative sources. Yeast extracts are considered as "natural" due to the production process and stand out due to their nutritional propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9e6df3e50331f07285b5ca73f7a41737
https://pubmed.ncbi.nlm.nih.gov/34632953
https://pubmed.ncbi.nlm.nih.gov/34632953
Publikováno v:
Issue: 15 627-631
Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
Çalışmakapsamında, zengin bitki örtüsüne sahip ülkemizin 6 farklı bölgesindeki 21farklı ilinde üretilen 34 adet arı poleni örneklerinin nem, kül, protein, yağ,lif değerleri ve şeker profili araştırılmıştır. Elde edilen sonuçl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65a272f880ad4520d354c72b66227dfc
https://doi.org/10.31590/ejosat.535054
https://doi.org/10.31590/ejosat.535054
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bakteriosinler, LAB (Laktik asit bakterileri) ve PAB (Propiyonik asit bakterileri) tarafından üretilen lantibiyotikleri (I. Sınıf, Ör: nisin); küçük, ısıya dayanıklı peptitleri (II. Sınıf, Ör: pediosin PA-I) ve büyük, ısıya dayanı
Externí odkaz:
https://doaj.org/article/89aba03d2fa04222a960bdb1b190874d