Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Yonca Karagul Yuceer"'
Publikováno v:
Journal of Agricultural Sciences, Vol 22, Iss 1, Pp 99-108 (2016)
The aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Çanakkale. For this purpose, color, viscosity, refractive index, melting point, moisture % , total acidity % , acid de
Externí odkaz:
https://doaj.org/article/38010232709940ba83bb51e6aa04d666
Publikováno v:
Food chemistry. 400
Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived formulations to a current functional food market. In this study, microbial properties, total and free amino acids, protein hydrolysis, volatile organic compoun
Publikováno v:
Braz J Microbiol
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbd0ba4404466926e8b550acd92ec452
https://hdl.handle.net/11454/76357
https://hdl.handle.net/11454/76357
Autor:
Burcu Kaya, E. R. Kanishka B. Wijayarathna, Yonca Karagül Yüceer, Swarnima Agnihotri, Mohammad J. Taherzadeh, Taner Sar
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Cheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility of whey, it continues to pose environmental threats in the industry. This study comprehensiv
Externí odkaz:
https://doaj.org/article/a5d1e54e3fab4f089dbcadd5a97ee26b
Publikováno v:
Food Bioscience. 47:101691
Autor:
Ceren Akal, Buket Aydeniz Guneser, B.V. Balasubramanyam, Sheweta Barak, Carina Viviana Bergamini, Preeti Birwal, Damiano Cortese, Adriano Gomes da Cruz, Thayse Caroline de Abreu Brandi, Lucianne Cople Maia, Gajanan P. Deshmukh, F. Magdaline Eljeeva Emerald, Andréa Fonseca-Gonçalves, Onur Guneser, Erica Hynes, Muge Isleten Hosoglu, Yonca Karagul Yuceer, Yogesh Khetra, I. Loira, Giampiero Lombardi, Marcela Baraúna Magno, Ali Mohamadi Sani, A. Morata, Deepak Mudgil, Patricia Nadelman, Nalan Hakime Noğay, Javier Ochando-Pulido, Barbaros Özer, F. Palomero, Saurabh S. Patel, Giovanni Peira, María Cristina Perotti, Sandra Pimentel-Moral, Matheus Melo Pithon, Heartwin A. Pushpadass, Mohammad Rahbar, Menon Rekha Ravindra, Bhargavi Rayavarapu, Celia Rodríguez-Pérez, Latha Sabikhi, Mahya Sheikhzadeh, J.A. Suarez-Lepe, Padmavathi Tallapragada, W. Tesfaye, Nazli Turkmen, María Ayelén Vélez, Jorge Fernando Vélez-Ruiz, Claudia Inés Vénica, Irma Verónica Wolf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e67c6ce1b5116dd9054a57aee69878fd
https://doi.org/10.1016/b978-0-12-815504-2.09991-6
https://doi.org/10.1016/b978-0-12-815504-2.09991-6
Autor:
Magnus, Carlquist, Brian, Gibson, Yonca, Karagul Yuceer, Adamantini, Paraskevopoulou, Mari, Sandell, Angel I, Angelov, Velitchka, Gotcheva, Angel D, Angelov, Marlene, Etschmann, Gustavo M, de Billerbeck, Gunnar, Lidén
Publikováno v:
Yeast (Chichester, England). 32(1)
Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industries. The production of flavours can take place by either extraction from plant materials, chemical synthesis, biologic
Publikováno v:
Yeast (Chichester, England). 32(1)
The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was pe
Publikováno v:
Journal of Dairy Science. 82:1394-1398
Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabilizer (a blend of modified food starch, carrageenan, and pectin), and skim milk. After addition of th
Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk
Autor:
Burcu, Engin, Yonca, Karagul Yuceer
Publikováno v:
Journal of the science of food and agriculture. 92(6)
Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non-thermal methods for processing milk, have been developed to replace heat treat