Yazar "Aktaş, Kubra" için Fakülteler listeleme
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Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
Demirci, Talha; Öztürk Negis, Hale İnci; Orac, Aysun; Konak Goktepe, Çiğdem; Sözeri Atik, Didem; Aktaş, Kubra; Akın, Nihat (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 ... -
Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
Demirci, Talha; Sert, Durmus; Aktaş, Kubra; Atik, Didem Sözeri; Negis, Hale Inci Ozturk; Akın, Nihat (Elsevier, 2020)The yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging ... -
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Demirci, Talha; Aktaş, Kubra; Sözeri, Didem; Öztürk, Hale İnci; Akın, Nihat (Elsevier Science Bv, 2017)Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 degrees C for 3 ...