Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Tuğba Kök Taş"'
Publikováno v:
Mljekarstvo, Vol 71, Iss 1, Pp 49-59 (2021)
Kefiran is an exopolysaccharide (EPS) produced by specific microorganisms in the kefir grain. In this research, kefir grain was activated in various carbon sources (glucose, galactose or lactose) containing medium. The monosaccharides composition of
Externí odkaz:
https://doaj.org/article/d4d0dc61fb594745a8a994d73b693f7f
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss sp1, Pp 40-45 (2019)
Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir. The aim of this study is to determine th
Externí odkaz:
https://doaj.org/article/2a9a99092a834072b3bd55e826386cd0
Publikováno v:
Journal of Agricultural Sciences, Vol 24, Iss 2, Pp 238-244 (2018)
The aim of this research was to improve functional properties and sensory of plain set type yogurt since yogurt bacteria have low probiotic properties. Total solid standardization (to 15% w v-1) of milks was made with either using natural kefir powde
Externí odkaz:
https://doaj.org/article/11932ed5f7824f23a4510a57eb4fa267
Autor:
Seda Kurtulmuş, Tuğba Kök Taş
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 11, Pp 877-885 (2015)
Nowadays, depending on the progress of science and technology, our eating habits have changed. The shape and quality of nutrition is important for human health. Especially, some food components have various effect on central nervous system such as de
Externí odkaz:
https://doaj.org/article/724e77d0c7894c219600c39f05331a3e
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 20, Iss 7, Pp 240-243 (2014)
Son yıllarda sağlıklı ve bilinçli tüketici gruplarının artması ile fonksiyonel gıda pazarı hızla büyümektedir. Fonksiyonel gıda alanında en fazla ürün süt ve süt ürünlerinde yer almaktadır. Tüm dünyada popüler olan fonksiyon
Externí odkaz:
https://doaj.org/article/6a3761efd6a840c491c657cf55a15e51
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 20, Iss 7, Pp 240-243 (2014)
Son yıllarda sağlıklı ve bilinçli tüketici gruplarının artması ile fonksiyonel gıda pazarı hızla büyümektedir. Fonksiyonel gıda alanında en fazla ürün süt ve süt ürünlerinde yer almaktadır. Tüm dünyada popüler olan fonksiyon
Externí odkaz:
https://doaj.org/article/7524eaab808b4753929016ba8558bccb
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 2, Iss 2, Pp 86-91 (2014)
The aim of this study is to determine the quality characteristics of kefir by developing different flavours in order to increase its consumption. Plum (10%) and molasses (7.5%) which are rich in phenolic contents are used to produce kefir in differen
Externí odkaz:
https://doaj.org/article/b722e557f5eb4dc085cec1d0e0deab7b
Publikováno v:
European Food Research and Technology. 248:975-989
This study aims to reveal the effect of each of prominent lactic acid bacteria (LAB) in the microbiota of kefir grain on the chemical and biochemical properties of kefir and especially, the formation of the volatile aroma compound (VAC) profile. Thus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::034834446ee36851994f8ed12facd546
https://doi.org/10.1007/s00217-021-03936-2
https://doi.org/10.1007/s00217-021-03936-2
This study was aimed to determine how much probiotic-LAB strains belonging to L. kefiranofaciens, L. parakefiri and L. kefiri species species found in natural kefir-grain were transferred to the feces of experimental-animals and how long they coloniz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ae90b21feeef5d801f0345864e945e1
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/98173
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/98173
Publikováno v:
Food Research International. 115:408-413
Kefir is a probiotic and fermented dairy product authentically produced from kefir grains. Kefir grain, as a natural starter culture, contains numerous lactic acid bacteria, acetic acid bacteria and yeasts within a polysaccharide structure. True kefi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fafd6daf7e71b56e4228af898a78978d
https://doi.org/10.1016/j.foodres.2018.10.080
https://doi.org/10.1016/j.foodres.2018.10.080