Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Selda Bulca"'
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 3, Pp 102-121 (2024)
Encapsulation technology has applications in various fields, including the food, agriculture, pharmaceutical, and cosmetic industries. In the food field, encapsulation is carried out using bioactive components such as flavor components, micronutrient
Externí odkaz:
https://doaj.org/article/8de3ac6041cc4358a2c827621e38391b
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 11, Pp 2115-2124 (2022)
Membrane separation techniques are used to separate certain components (protein, fat, water, etc.) in liquid products such as milk and to obtain these components in pure form, and also to remove microorganisms in these liquid products. In addition, t
Externí odkaz:
https://doaj.org/article/e486f763f63e45c8988fbbf67089eacc
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 9, Pp 1811-1821 (2020)
In this study, microbial transglutaminase (MTGase) enzyme was used to produce yogurt from camel milk. It was reported that camel milk is rich in antimicrobial substances such as lysozyme, lactoperoxidase, lactoferrin and immunoglobulins, which preven
Externí odkaz:
https://doaj.org/article/31a938a654044d188803745b3f91d023
Autor:
Selda Bulca, Atakan Koç
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 2, Pp 449-456 (2020)
The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the
Externí odkaz:
https://doaj.org/article/a535684ef749452a8f2de35e637f5717
Autor:
Selda Bulca, Burcu Güvenç
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 1, Pp 158-164 (2020)
In recent years, apart from the nutritional values of foods, functional properties have also gained importance. Bioactive peptides are the fragmentation products of proteins that have a positive effect on human health. Bioactive peptides in cow's mil
Externí odkaz:
https://doaj.org/article/28960e21c3ba467998d3d028e61168f5
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 12, Pp 2095-2102 (2019)
Recently, the use of camel milk has increased as a new and alternative animal protein source for human consumption. However, there are some differences in the composition of camel milk compared with other kind of milk sources. One of these difference
Externí odkaz:
https://doaj.org/article/354e937cdd5249c9b5ae5b465c64e681
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 10:2115-2124
Membrane separation techniques are used to separate certain components (protein, fat, water, etc.) in liquid products such as milk and to obtain these components in pure form, and also to remove microorganisms in these liquid products. In addition, t
Publikováno v:
European Food Research and Technology.
Autor:
Merve MUTİ İSTEK, Selda BULCA
Publikováno v:
Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 12:532-544
Patojenik bakteriler, ağır metal iyonları, mikotoksinler, antibiyotikler ve pestisitler gibi gıda kirleticilerinin sebep olduğu çeşitli kontaminasyonlar, gıda güvenliği ve insan sağlığı için ciddi tehditler oluşturmaktadır. Gıda kon
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:1811-1821
Bu çalışmada, deve sütünden yoğurt üretiminde mikrobiyel transglutaminaz (MTGaz) enzimi kullanılmıştır. Yapılan çalışmalarda deve sütünün lizozim, laktoperoksidaz, laktoferrin ve immunoglobulinler gibi antimikrobiyal maddelerce zeng