Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Zehra Albay"'
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 285-295 (2024)
In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p
Externí odkaz:
https://doaj.org/article/a6fed454f744449d97650f42686f941c
Autor:
Zehra Albay, Bedia Şimşek
Publikováno v:
Mljekarstvo, Vol 72, Iss 4, Pp 237-249 (2022)
In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved
Externí odkaz:
https://doaj.org/article/7eb6fa93acd94da3ab879e5bf44ac6a1
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 3, Pp 484-492 (2021)
Kuru kaymak, geleneksel kaymağın tandırda ve/veya gölgede kurutulması ile üretilen bir süt ürünüdür. Bu çalışmada, Erzurum ve Nevşehir piyasalarından toplanan Kuru kaymak örneklerinde (10 adet) bazı fiziksel, kimyasal, tekstürel, m
Externí odkaz:
https://doaj.org/article/e7146e9ba034485f814fe648db9195af
Publikováno v:
Akademik Gıda. 19:177-184
Bu çalışmada, mikrodalga kurutma uygulanarak blok tip Eritme peynirinden peynir cipsi üretimi gerçekleştirilmiştir. Cips hamurları mikrodalga fırında 360 ve 600W mikrodalga güçlerinde 120 ve 240 saniye sürelerde üretilerek dört grup pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b796a3363f60feea5e529490fc6d1cfd
https://doi.org/10.24323/akademik-gida.977293
https://doi.org/10.24323/akademik-gida.977293
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 3, Pp 484-492 (2021)
Kuru kaymak, geleneksel kaymağın tandırda ve/veya gölgede kurutulması ile üretilen bir süt ürünüdür. Bu çalışmada, Erzurum ve Nevşehir piyasalarından toplanan Kuru kaymak örneklerinde (10 adet) bazı fiziksel, kimyasal, tekstürel, m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc1f54fc7eab2aae9f9ec091ef427fa4
https://doi.org/10.24925/turjaf.v9i3.484-492.3818
https://doi.org/10.24925/turjaf.v9i3.484-492.3818
Autor:
Zehra Albay, Bedia Şimşek
Publikováno v:
Volume: 23, Issue: 1 46-51
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
In this survey, it was aimedto determine the concentration of aflatoxin M1 (AFM1) inmilk during the production and storage of salted (tuzlu) yogurt using HighPerformance Liquid Chromatography (HPLC).Salted (tuzlu) yogurt was produced artificially fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cc8fb9eb3eee54cbc3aaafae41842f2
https://doi.org/10.19113/sdufenbed.442395
https://doi.org/10.19113/sdufenbed.442395