Yayıncı "Soc Brasileira Ciencia Tecnologia Alimentos" için listeleme
Toplam kayıt 7, listelenen: 1-7
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The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019)The study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch ... -
Effect of using kefir in the formulation of traditional Tarhana
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019)Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects ... -
Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019)The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklali, Orcunlu, and Nakkas villages, ... -
Probiotic lactobacilli in faeces of breastfed babies
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022)Balanced colonization of the gastrointestinal tract in the newborn is very important for the acquisition of an immune system in infancy. Lactobacillus spp. is useful in human nutrition because of its potential probiotic ... -
Protein quality assessment of commercial whey protein supplements commonly consumed in Turkey by in vitro protein digestibility-corrected amino acid score (PDCAAS)
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022)Whey protein is preferred in sports nutrition because of its rich essential amino acids and protein digestibility rate compared to other protein sources. The purpose of this study was to determine the amino acid content ... -
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
(Soc Brasileira Ciencia Tecnologia Alimentos, 2018)Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional ... -
Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022)In this study, non-fermented probiotic grape juices were produced with the inoculation of two different strains of lactic acid bacteria (Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079) separately. ...