Zobrazeno 1 - 10
of 30
pro vyhledávání: '"TALHA DEMİRCİ"'
Publikováno v:
Journal of Functional Foods, Vol 36, Iss , Pp 396-403 (2017)
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viabil
Externí odkaz:
https://doaj.org/article/b97dae6ef82741f1bd9c06d67d3cf3d4
Publikováno v:
Brazilian Archives of Biology and Technology
Abstract Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this c
Externí odkaz:
https://doaj.org/article/e1079f3757f04825b97aff3907448e3f
Publikováno v:
Turkish Journal of Veterinary & Animal Sciences. 46:465-474
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ba311091993ad4791b8249cf67848b1
https://doi.org/10.55730/1300-0128.4217
https://doi.org/10.55730/1300-0128.4217
In this research, edible films produced from basil seed gum (BSG) with 3 different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these films were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b04090af61b0caf3d7538ec695f8a855
https://doi.org/10.21203/rs.3.rs-2626369/v1
https://doi.org/10.21203/rs.3.rs-2626369/v1
Publikováno v:
Journal of Dairy Research. 88:445-451
Our objective was to analyze the diversity of the microbiota over 180 d of ripening of eight batches of artisanal goatskin Tulum cheeses by culture-dependent and culture-independent (PCR-DGGE) methods. V3 region of the bacterial 16S rRNA gene was amp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a1344a6f2f7f5a6b32bec86529ee423
https://doi.org/10.1017/s0022029921000765
https://doi.org/10.1017/s0022029921000765
Autor:
Talha Demirci
Publikováno v:
Selcuk Journal of Agricultural and Food Sciences.
Probiotic yogurt is a popular functional food to deliver of probiotic cells for the health-enhancing effects worldwide. The viability of probiotics in yogurt before consumption is the most important factor to providing desired effects, however, probi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59710a19ac1b3388bdef9147365e730b
https://doi.org/10.15316/sjafs.2022.056
https://doi.org/10.15316/sjafs.2022.056
Publikováno v:
Archives of Microbiology. 204
This study aims to reveal initial bacterial consortia of Ezine PDO cheeses comprehensively by following a metagenomic approach. A total of 8 artisanal Ezine cheese samples were collected from the Bayramiç and Ezine districts of Çanakkale province o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35d01984f75b7cb3795326a01d447041
https://doi.org/10.1007/s00203-022-03272-3
https://doi.org/10.1007/s00203-022-03272-3
Publikováno v:
International Dairy Journal. 143:105663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccc96d375b75e4ec952d88aac88a9e96
https://doi.org/10.1016/j.idairyj.2023.105663
https://doi.org/10.1016/j.idairyj.2023.105663
Publikováno v:
Journal of the science of food and agricultureREFERENCES.
In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f99094bb2c7ca8d70caa01b43c17c35e
https://pubmed.ncbi.nlm.nih.gov/36240011
https://pubmed.ncbi.nlm.nih.gov/36240011
Autor:
Hale İnci Öztürk, Sümeyye Demirci, Celalettin Koçak, Talha Demirci, Nihat Akin, Didem Sözeri Atik
Publikováno v:
European Food Research and Technology. 247:2097-2108
Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3036831eb4dba4803f5b532cfbb31faa
https://doi.org/10.1007/s00217-021-03775-1
https://doi.org/10.1007/s00217-021-03775-1