Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Osman Sağdıç"'
Autor:
Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Elena I. Gordeeva, Salih Karasu, Inna Pototskaya, Alexandr S. Chursin, Violetta E. Pozherukova, Gorkem Ozulku, Alexey I. Morgounov, Osman Sagdic, Hamit Koksel
Publikováno v:
Foods, Vol 11, Iss 16, p 2515 (2022)
The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-
Externí odkaz:
https://doaj.org/article/c17b3e1de92b4ea8b9fe291bcd8b2c4d
Publikováno v:
Mljekarstvo, Vol 65, Iss 2, Pp 130-137 (2015)
Ayran is a traditional fermented dairy product produced by mixing milk or yoghurt, water and salt. In this study, survival of Listeria monocytogenes 1/2b was investigated in Ayran samples. For that purpose, Ayran samples produced from yoghurt (Group
Externí odkaz:
https://doaj.org/article/b8b77583026d4235a2882a3e8e6d2666
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
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
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and larg
Externí odkaz:
https://doaj.org/article/6bfab5cf500d4c8da1ef09bbb514ee22
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/dc0ca72fc57c4a8495736031c7a37e71