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Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
Şahingil, Didem; Hayaloğlu, Ali A.; Şimşek, Osman; Özer, Barbaros (Springer France, 2014)The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three ... -
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
Şahingil, Didem; Hayaloğlu, Ali A.; Kırmacı, Hüseyin A.; Özer, Barbaros; Şimşek, Osman (Cambridge Univ Press, 2014)The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined ... -
Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts
Sözeri Atik, Didem; Öztürk, Hale İnci; Akın, Nihat; Özer, Barbaros (Elsevier Sci Ltd, 2023)Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics ...