Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Zeynep Ustunol"'
Publikováno v:
Trends in Food Science & Technology. 119:467-475
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f4ebfad09e8653bf6015274bfbcf5a5
https://doi.org/10.1016/j.tifs.2021.12.013
https://doi.org/10.1016/j.tifs.2021.12.013
Autor:
Abraham Arce, Zeynep Ustunol
Publikováno v:
Journal of Dairy Science. 101:6814-6822
Iron-fortified Cheddar cheese was manufactured with large microencapsulated ferrous sulfate (LMFS; 700-1,000 µm in diameter) or small microencapsulated ferrous sulfate (SMFS; 220-422 µm in diameter). Cheeses were aged 90 d. Compositional, chemical,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52631d1b1b0da9ae1078184eaa78c468
https://doi.org/10.3168/jds.2017-13952
https://doi.org/10.3168/jds.2017-13952
Publikováno v:
Food Hydrocolloids. 120:106847
Biodegradable food packaging provides an environmentally-conscious alternative to plastic food packaging options. This study investigated whey protein edible films containing 10–40 g xylan/100 g whey protein isolate (WPI). Transglutaminase (TG) was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a2578c8a9dba894ac942b96081b08df
https://doi.org/10.1016/j.foodhyd.2021.106847
https://doi.org/10.1016/j.foodhyd.2021.106847
Influence of glycerol and water activity on the properties of compressed egg white-based bioplastics
Publikováno v:
Journal of Food Engineering. 118:132-140
In this paper, the effects of glycerol (35%, 40% and 45%) and water activity (0.34 and 0.48) on the physical, mechanical and morphological properties of compressed egg white-based bioplastics are investigated. Lighter, more reddish and less yellowish
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e34ad42ad7bfd24b11a28b7da0605aa3
https://doi.org/10.1016/j.jfoodeng.2013.03.031
https://doi.org/10.1016/j.jfoodeng.2013.03.031
Autor:
Zeynep Ustunol
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, a
Autor:
Darclee Popa, Zeynep Ustunol
Publikováno v:
International Journal of Dairy Technology. 64:451-454
Low-fat strawberry yoghurts were prepared with each of five alternative sweeteners: sucrose, high-fructose corn syrup and honey from three different floral sources. A ninety-nine-member consumer panel evaluated the yoghurts for flavour, aroma, sweetn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a77528177ca67a5141ede3dc1365a247
https://doi.org/10.1111/j.1471-0307.2011.00694.x
https://doi.org/10.1111/j.1471-0307.2011.00694.x
Autor:
Darclee Popa, Zeynep Ustunol
Publikováno v:
International Journal of Dairy Technology. 64:247-253
Sage, alfalfa and sourwood honey, which vary in their oligosaccharide contents, were compared with sucrose, high fructose corn syrup and inulin in their ability to support growth, activity and viability of lactic acid bacteria and bifidobacteria typi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24a87f575f7d12631c41d00878e20161
https://doi.org/10.1111/j.1471-0307.2011.00666.x
https://doi.org/10.1111/j.1471-0307.2011.00666.x
Autor:
C. Wong, Zeynep Ustunol
Publikováno v:
Journal of Dairy Science. 93:2311-2314
Bovine nonfat dry milk (NDM) and major whey components (lactose, alpha-lactalbumin, and beta-lactoglobulin) were evaluated for their effects on IL-6 and IL-8 production in human intestinal-like Caco-2 cells unstimulated or stimulated with IL-1beta. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6759345a1adc5f80e5c401425e8865a5
https://doi.org/10.3168/jds.2009-2607
https://doi.org/10.3168/jds.2009-2607
Autor:
Nagendra P. Shah, Jeffery R. Broadbent, T.M. Cogan, Zeynep Ustunol, Tom P. Beresford, J. L. Steele
Publikováno v:
Journal of Dairy Science. 90:4005-4021
With 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9260279bd022a4387a5d72948b6e350a
https://doi.org/10.3168/jds.2006-765
https://doi.org/10.3168/jds.2006-765
Autor:
S Amin, Zeynep Ustunol
Publikováno v:
International Journal of Dairy Technology. 60:149-153
Water solubility, tensile strength (TS), wet strength (WS) and elongation at break (%E) of whey protein isolate (WPI) films were compared to that of collagen films and natural casings. Increase in heat-curing temperature and time caused decreased (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0271fadef7dfc325c5e55b4caf08a54
https://doi.org/10.1111/j.1471-0307.2007.00305.x
https://doi.org/10.1111/j.1471-0307.2007.00305.x