Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Peyniraltı Suyu"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 8, Pp 651-658 (2015)
In this study, functional fruit beverages were produced by mixing whey with fruit concentrates (apple and cherry) or pulp (apricot) at certain amounts, and some physical, chemical and sensory characteristics of the beverages were revealed during stor
Externí odkaz:
https://doaj.org/article/178247d2baa84c0ab0b880f97645ddb6
Publikováno v:
Volume: 48, Issue: 1 38-49
The Journal of Food
Gıda
The Journal of Food
Gıda
In the study, fermented beverages were produced from cow's milk including whey at different rates (0%, 25%, 50%, 75%, 100%). As the whey increase, the gross composition and the brightness of the samples decreased, the yellowness-greenness increased (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::e63ffa16675c74f62488caabf6a1cb69
https://dergipark.org.tr/tr/pub/gida/issue/73994/1194794
https://dergipark.org.tr/tr/pub/gida/issue/73994/1194794
Autor:
Firuze ERGİN
Publikováno v:
Volume: 20, Issue: 2 145-160
Akademik Gıda
Akademik Gıda
In this study, probiotic yoghurt was produced after adding calcium chloride to the milk whose dry matter content was increased with milk powder, whey isolate or inulin. Probiotic yoghurt samples were stored at 4°C for 30 days and the physicochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01edc3a8a9a6aeb984a806c956c12682
https://dergipark.org.tr/tr/pub/akademik-gida/issue/71469/1149854
https://dergipark.org.tr/tr/pub/akademik-gida/issue/71469/1149854
Autor:
Gözler, Mustafa
Gıdaların üretimden tüketiciye ulaşıncaya kadar geçen süreçte enzimatik ve mikrobiyolojik olarak bozulmaya uğramaları, bu ürünlerin taşınması, paketlenmesi ve depolanması gibi aşamalarda takip ve kontrol edilmesi gereken önemli pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3224::eb627c9c4aac78f287eefa823e7e44b9
https://hdl.handle.net/20.500.12636/5287
https://hdl.handle.net/20.500.12636/5287
Autor:
Memioğlu, Fulya
Beton, inşaat sektöründe en yaygın kullanılan yapı malzemesidir ve sürekli gelişmektedir. Modern bir beton çimento, su ve agregaların karışımından daha komplike bir yapıdadır. Günümüzde beton diğer bileşenlerin yanı sıra, miner
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9436::02b0a82488686eca88d9baef4c85b200
https://hdl.handle.net/11454/72640
https://hdl.handle.net/11454/72640
Autor:
POLAT, Ferhat, KAYGISIZ, Meral
Publikováno v:
Volume:, Issue: 25 30-38
Gıda ve Yem Bilimi Teknolojisi Dergisi
Gıda ve Yem Bilimi Teknolojisi Dergisi
Objective: True protein (TP) does not contain non-protein nitrogenous substances (NPN), unlike crude protein (CP). Therefore, it is not affected by NPN adulterations as much as crude protein. In this study, determining the amount of TP in milk, milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::24f0c3eff378035873a3a83e44029147
https://dergipark.org.tr/tr/pub/bursagida/issue/60450/886016
https://dergipark.org.tr/tr/pub/bursagida/issue/60450/886016
Publikováno v:
Issue: 15 599-610
Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
In the present study, the possibility of decreasing salt (NaCl) level in turnip juice production by using black carrot juice concentrate (BCJC) and whey was investigated. In the study, turnip juice samples, which contained different amount of NaCl (0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::80c22efe1be57b5b002e6105e6b86803
https://dergipark.org.tr/tr/pub/ejosat/issue/43603/539492
https://dergipark.org.tr/tr/pub/ejosat/issue/43603/539492
Bu çalışmada, siyah havuç suyu konsantresi (SHSK) ve peyniraltı suyu (PAS) kullanılarak şalgam suyu üretiminde tuz (NaCl) düzeyini azaltma imkânları araştırılmıştır. Çalışma kapsamında farklı düzeylerde NaCl (%0.5, %1.0 ve %1.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5fa2f1c466eb32da676dc51779cbc17e
https://avesis.kayseri.edu.tr/publication/details/c3820fa9-19e5-4afb-8759-330ec37aa9e4/oai
https://avesis.kayseri.edu.tr/publication/details/c3820fa9-19e5-4afb-8759-330ec37aa9e4/oai
Publikováno v:
Gıda, Vol 35, Iss 4, Pp 289-296 (2015)
Volume: 35, Issue: 4 289-296
Gıda
Volume: 35, Issue: 4 289-296
Gıda
Whey is a by-product of cheese-making. Composition and characteristics of whey depend on the type of the cheese and the quality of the milk used. Whey based drinks can be produced from native sweet or acid whey, deproteinised whey or native whey whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::18748d1437b8d0869299c195176aa61c
http://dergipark.gov.tr/gidader/issue/6884/92143?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6884/92143?publisher=gidadernegi
Autor:
Kaya, Neslihan
Peyniraltı suyu (PAS), süt endüstrisinin yüksek hacimli bir yan ürünüdür. İçeriğinin %70'lik kısmını laktoz oluştururken, özellikle biyolojik değeri yüksek protein ve mineral bakımından zengindir. İçeriğindeki yüksek organik b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::869eacc26ff0881e72b8d493e5ae8d7d
https://acikbilim.yok.gov.tr/handle/20.500.12812/366144
https://acikbilim.yok.gov.tr/handle/20.500.12812/366144