Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Yusuf Tunçtürk"'
Autor:
İbrahim ALTUN, Yusuf TUNÇTÜRK
Publikováno v:
Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi, Vol 30, Iss 1, Pp 166-179 (2022)
In this study, the effects of exopolysaccharides (EPS) produced in whey as stabilizers on some properties of ice cream were investigated. EPS production in whey was carried out using two different yogurt culture combinations containing different stra
Externí odkaz:
https://doaj.org/article/f1da9195c90342bfb955618e7e4f4baf
Publikováno v:
Food Technology and Biotechnology, Vol 42, Iss 1, Pp 47-50 (2004)
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh and ripened herby cheese samples. Samples (20 fresh
Externí odkaz:
https://doaj.org/article/44b9d46187a5428cb40c128011bc951d
Publikováno v:
Journal of Food Processing and Preservation.
The use of gases in different food applications has increased in the last decades. The incorporation of hydrogen into yogurt was reported to improve the organoleptic properties of some dairy products. A study is needed to understand the effect of thi
Autor:
Mubin Koyuncu, Yusuf Tunçtürk
Publikováno v:
Volume: 10, Issue: 2 1023-1029
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
Herby cheese produced in the Province of Siirt is one of the Turkish cheese varieties. The special parameters applied during the production stages give Siirt Herby cheese unique taste properties. The proteolytic, lipolytic, and electrophoretic parame
The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e2e34c2320835690a2dafb07fc7f0cd
https://avesis.yyu.edu.tr/publication/details/a386ed2a-1acf-419b-9453-fffc226bb3ce/oai
https://avesis.yyu.edu.tr/publication/details/a386ed2a-1acf-419b-9453-fffc226bb3ce/oai
Publikováno v:
International Journal of Dairy Technology. 73:117-125
The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract-enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lac
Publikováno v:
Volume: 6, Issue: 3 605-614
Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi
Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi, Vol 6, Iss 3, Pp 605-614 (2020)
Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi
Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi, Vol 6, Iss 3, Pp 605-614 (2020)
The objective of this study was to investigate the effect of different ethanol ratios in extraction solvent as well as the antioxidant properties of five plants. Thyme, mint, uckun, grape seeds and green tea waste fiber was analyzed to determine tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66777863436ee69ff9c60e05441724ab
https://avesis.yyu.edu.tr/publication/details/781bd58e-5b8c-4b3c-8c4c-13e17b9e60fe/oai
https://avesis.yyu.edu.tr/publication/details/781bd58e-5b8c-4b3c-8c4c-13e17b9e60fe/oai
Autor:
Yusuf Tunçtürk, Mubin Koyuncu
Publikováno v:
Volume: 10, Issue: 3 662-674
Gümüşhane Üniversitesi Fen Bilimleri Dergisi
Gümüşhane Üniversitesi Fen Bilimleri Dergisi
Bu çalışmada, farklı hayvan sütlerinden (inek, koyun, keçi) üretilen Beyaz peynirlerin depolama süresince bazı fizikokimyasal özellikleri araştırılmıştır. Depolamanın 3., 30., 60., 120. ve 180. günlerinde peynir örneklerinde bazı
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9f1367729d8357a3bd29fb724b843a1
https://dergipark.org.tr/tr/pub/gumusfenbil/issue/55135/671716
https://dergipark.org.tr/tr/pub/gumusfenbil/issue/55135/671716
Publikováno v:
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 25:164-173
Bu calismada, koyun, inek ve keci sutunun farkli oranlardaki karisimlarindan geleneksel ve endustriyel yontemlerle uretilen Otlu peynirlerin olgunlasma suresince mikrobiyolojik ozellikleri, lipoliz ve serbest yag asitlerindeki degisimleri arastirilmi
Publikováno v:
Gıda, Vol 35, Iss 6, Pp 423-430 (2015)
Motal peyniri, ülkemizde üretilen Tulum peyniri çeşitlerinden birisidir. Bu çalışmada iki farklı depolama sıcaklığı (4±1 ºC ve -18±1 ºC) ve ambalajlama şeklinin (vakum ve normal) 180 günlük depolama süresince Motal peynirinin yağ