Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Zeynep B. Guzel-Seydim"'
Publikováno v:
International Journal of Fruit Science. 20:S1570-S1578
This study was aimed at the effects of ozonation and conventional pasteurization process on chemical properties, antioxidant activity, phenolic substances, and sugar composition of apple juice. Mic...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a011d2e630b13f613dfd39a77479568c
https://doi.org/10.1080/15538362.2020.1822263
https://doi.org/10.1080/15538362.2020.1822263
Autor:
Gulcin Satir, Zeynep B. Guzel-Seydim
Publikováno v:
International Dairy Journal. 137:105532
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::537fb877cf9e74ac35780a6fa3ae5da4
https://doi.org/10.1016/j.idairyj.2022.105532
https://doi.org/10.1016/j.idairyj.2022.105532
Background: Human milk contains the nutrients necessary for the growth and development of babies as it contains essential bioactive components to support the immune system. Galactooligosaccharides which are important indigestible prebiotics, help mul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abcc6764d3f63363a2dad05123e655f5
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/94591
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/94591
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 7:1635-1640
Sirke, bileşiminde bulunan fenolik maddeler, organik asitler ve mikrobiyel metabolitlerin yanı sıra sahip olduğu yüksek asitlik sebebiyle çeşitli mikroorganizmalara karşı antimikrobiyel etkiye sahiptir. Kullanılan hammadde, üretim metodu v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5365562f789b05f0a446fc13f0671235
https://doi.org/10.24925/turjaf.v7i10.1635-1640.2708
https://doi.org/10.24925/turjaf.v7i10.1635-1640.2708
Publikováno v:
Gıda. 44:1042-1058
Sirke tüketimine bağlı olarak gözlemlenen olumlu sağlık etkileri yaklaşık 10 bin yıl öncesine kadar dayanmaktadır. İlk defa, tıbbın kurucusu olarak atfedilen Hipokrat tarafından sirkenin sağlığa faydalı olabileceği belirtilmiştir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e528ebdb177f92d83cf3abc0aee77434
https://doi.org/10.15237/gida.gd19079
https://doi.org/10.15237/gida.gd19079
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
Publikováno v:
Journal of Food Processing and Preservation. 46
To investigate the use of yeasts and lactic acid bacteria from natural kefir grain in bread making and its effects on dough and bread quality. The kefir grains were treated with different food-based solutions to enrich the yeast content. Three kefir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97e5b2e13142b990abec6eccb84afe4c
https://doi.org/10.1111/jfpp.15242
https://doi.org/10.1111/jfpp.15242
Publikováno v:
Mljekarstvo, Vol 68, Iss 1, Pp 64-72 (2018)
Cream is the main raw material for the butter production and reflects its properties into butter quality. Maturation of cream with appropriate starter culture is important for butter quality, sensory properties and shelf life of the end product. Kefi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94fb6812abae5ba2d9b13cbfa7e2a713
http://hrcak.srce.hr/file/283678
http://hrcak.srce.hr/file/283678
Publikováno v:
Functional Food Science. 1:1
Introduction: The traditional method for brewing tea in Turkey involves use of a two-vessel apparatus known as a “caydanlik.” The caydanlik allows for tea to be brewed for a longer time than typical brewing methods and involves introducing boilin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9f7e1f093aaee644c82c7a416931ad2
https://doi.org/10.31989/ffs.v1i8.807
https://doi.org/10.31989/ffs.v1i8.807
Autor:
Seçil Metin, Ayşegül Kubilay, Gülşen Uluköy, Erkan Gümüş, Şefik Güney, Zeynep B. Guzel-Seydim, Tuğba Kök-Taş
Publikováno v:
Aquaculture Nutrition. 23:964-972
A study was conducted to determine the effect of feeding with diets containing kefir on growth performance and fatty acid profile of rainbow trout (Oncorhynchus mykiss). Four isonitrogenous (450 g protein kg−1) and isocaloric (4325 kcal kg−1) die
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47a6a385b2d4125666c18d2900239e7b
https://doi.org/10.1111/anu.12464
https://doi.org/10.1111/anu.12464