Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Zühal Alkay"'
Publikováno v:
Volume: 19, Issue: 3 610-619
Tekirdağ Ziraat Fakültesi Dergisi
Journal of Tekirdag Agricultural Faculty
Tekirdağ Ziraat Fakültesi Dergisi
Journal of Tekirdag Agricultural Faculty
Bu çalışmada geleneksel ekşi hamurlardan izole edilmiş Lactiplantibacillus plantarum starteri kullanılarak ekşi hamur ekmekleri yapılmıştır. Bu çalışmanın ana amacı, yeşil çay tozu ekstraktlarının (%0,25, %0,50, %0,75 ve %1,0) Lac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fffec64dcf105a721f83e0a8378bf41e
https://doi.org/10.33462/jotaf.1038037
https://doi.org/10.33462/jotaf.1038037
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16e956094fcca79a192e41c2d7e07d02
https://doi.org/10.1111/jfpp.17097
https://doi.org/10.1111/jfpp.17097
Publikováno v:
Nova Biotechnologica et Chimica. :e1155
In this study, the technological properties of five different lactic acid bacteria (LAB) isolated from sourdough collected from three cities of Turkey (Gümüşhane, Manisa, Ankara) and Cyprus were investigated. For this purpose, antimicrobial, antif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::431379d9051f6323714c6f2244a47dbf
https://doi.org/10.36547/nbc.1155
https://doi.org/10.36547/nbc.1155
Publikováno v:
Issue: 18 379-388
Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
Bread has an important place among bakery products. Also, the mold is the biggest reason that requires consumed in a short period of time. The use of lactic acid bacteria to inhibit mold growth in breads are among the studies performed. Sourdough bre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b77b4f83add5559f6b382d8343dcaffb
https://dergipark.org.tr/tr/pub/ejosat/issue/52599/646043
https://dergipark.org.tr/tr/pub/ejosat/issue/52599/646043
Autor:
Alkay, Zühal1 (AUTHOR) zuhalalkay21@hotmail.com, Yılmaz, Mustafa Tahsin2 (AUTHOR), Can, Aslı Muslu1,3 (AUTHOR), İspirli, Hümeyra4 (AUTHOR), Dertli, Enes1 (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-11. 11p.
Autor:
Elaine Berger Ceresino, Grazina Juodeikiene, Susanne Miescher Schwenninger, João Miguel Ferreira da Rocha
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, fl