Ara
Toplam kayıt 24, listelenen: 11-20
Assessment of novel human origin Lactobacillus isolates for the manufacture of probiotic yoghurt-like product
(A V A Agrarverlag, 2010)
In present study, Lactobacillus paracasei subsp. paracasei IF11, L. rhamnosus IF6 and L. fermentum IF14, isolated from infant faeces, were combined with Streptococcus thermophilus one by one and examined to use as starters ...
Influence of Adjunct Cultures of Lactobacillus spp. on Chemical, Microbiological and Sensory Properties of White Pickled Cheese
(Asian Journal Of Chemistry, 2009)
This paper reports a comparison of changes in the microflora and chemical parameters related with Lactococcus and Lactobacillus cultures during 90 days ripening in Turkish white pickled cheese. One control (K) and four ...
Nucleotide Sequence Variations of Lactoferrin Gene in Anatolian Water Buffaloes
(Parlar Scientific Publications (P S P), 2018)
The candidate gene approaches have been extensively used to identify the genes close to quantitative trait locus (QTLs) which is responsible for economically important traits in livestock animals. However, advances in ...
Determination Heavy Metal Levels of Some Feed Ingredients Produced in Tekirdag, Turkey
(Asian Journal Of Chemistry, 2009)
Main objective of this study is to determine the pollution levels and province variatons of polluting agents in some feed ingredients produced in Tekirdag and also to determine whether legal tolerance levels had been exceed ...
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
(Springer India, 2019)
The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in ...
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
(Elsevier, 2021)
The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains ...
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
(Elsevier Sci Ltd, 2018)
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ...
Composition, viscosity and solubility of saleps from twenty different orchid (Orchidaceae) species
(Springer, 2018)
The quality of salep depends on its chemical composition, especially its glucomannan content, which varies according to the species. Saleps from 20 different orchid species collected from various regions in Turkey were ...
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
(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 ...
Probiotic Microorganisms and Encapsulation Method Approaches
(Igi Global, 2018)
Nowadays, interest in probiotics, which are useful and necessary for healthy life, is rapidly increasing, and studies on the beneficial effects of probiotics on human health continue intensely. Every year, increasing efforts ...