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Autor:
Vildan Akdeniz, A. S. Akalin
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:889-904
There is a growing interest on ultrasonic processing of dairy products, especially fermented dairy products which are a basis to functional foods. The studies have shown that power ultrasound can enhance the fermentation process of lactic acid bacter
Publikováno v:
Grasas y Aceites, Vol 63, Iss 3, Pp 267-273 (2012)
The microstructure and fat globule distribution of reduced and low fat Turkish white cheese were evaluated. Reduced and low fat cheeses were manufactured from 1.5% and 0.75% fat milk respectively which were standardized unhomogenized and homogenized
Externí odkaz:
https://doaj.org/article/d363c5278354405a8577d17e3421e479
Publikováno v:
Acta Ichthyologica et Piscatoria, Vol 40, Iss 1, Pp 55-60 (2010)
Background. Even thoughSerranus cabrilla has been aby-catch species in trawling operations, it is now becoming an economically important fish species on the Turkish Coast of Aegean Sea, because of its low market price. For an efficient fisheries mana
Externí odkaz:
https://doaj.org/article/428e06bacd62430f88fef7fc6a267037
Autor:
Vildan Akdeniz, A. S. Akalin
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 1, Pp 252-259 (2020)
Sütün yağ globül boyutu, süt ürünlerinin kalitesini özellikle duyusal ve reolojik özelliklerini önemli ölçüde etkilemektedir. Bu sebeple pek çok süt ürününün üretiminde yağ globüllerini küçültmek amacıyla homojenizasyon işl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce95a7cdc15353e3ed252ab47a07dbab
https://hdl.handle.net/11454/67222
https://hdl.handle.net/11454/67222
The aim of this study was to investigate the effect of quince powder (QP) on the textural and sensory properties of set-type yogurt, containing Bifidobacterium animals ssp. lactis Bb12, as a function of concentration, during 28 days of refrigerated s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10e11fb2072f4e36abbaf432cf6b2a29
https://hdl.handle.net/11454/62159
https://hdl.handle.net/11454/62159
Publikováno v:
Volume: 24, Issue: 2 153-161
Journal of Agricultural Sciences
Journal of Agricultural Sciences
The influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black
Publikováno v:
Gıda, Vol 42, Iss 6, Pp 763-772 (2018)
Çiğ sütte baskın hücre tipi olarak yer alan somatik hücreler makrofajlar, polimorfonükleer nötrofil hücreleri, lenfositler ve epitel hücreler olmak üzere dört temel hücre çeşidinden oluşurlar. Sütte bulunan somatik hücre sayısı me
Publikováno v:
International Journal of Dairy Technology. 71:185-194
This study investigated the effect of fortification with sodium–calcium caseinate (SCaCN), whey protein concentrate (WPC) or a blend of those ingredients on some properties of probiotic yoghurt. At the beginning of the storage, the highest angioten
Publikováno v:
Ege Üniversitesi Ziraat Fakültesi Dergisi. 53:343-349
The effect of black and green tea on viscosity and sensory characteristics of drinking yoghurt was investigated. Two tea infusion concentrations (2% and 4%) were used in the study whereas drinking yoghurt without any additive was the control sample.