ORCID "0000-0002-8547-7304" Fakülteler için listeleme
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Bioactive Properties of Commercial Reishi Mushroom Products in Powder Form
Demirci, Ahmet Şükrü; Sözeri Atik, Didem; Palabıyık, İbrahim; Gülcü, Mehmet (Univ Namik Kemal, 2021)Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism ... -
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
Atik, Didem Sözeri; Demirci, Talha; Öztürk, Hale İnci; Demirc, Sumeyye; Sert, Durmus; Akın, Nihat (Inst Tecnologia Parana, 2020)Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of ... -
The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
Atik, Didem Sözeri; Akın, Nihat; Akal, Havva Ceren; Koçak, Celalettin (Elsevier Sci Ltd, 2021)Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats' milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum ... -
Development of vegan kefir fortified with Spirulina platensis
Atik, Didem Sözeri; Gürbüz, Başak; Bölük, Esra; Palabıyık, İbrahim (Elsevier, 2021)The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ... -
Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
Öztürk, Hale İnci; Aydın, Sümeyye; Sözeri, Didem; Demirci, Talha; Sert, Durmuş; Akın, Nihat (Elsevier Science Bv, 2018)The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of ... -
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 ... -
Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
Atik, Didem Sözeri; Bölük, Esra; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier, 2020)Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the ... -
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
Demirci, Talha; Akın, Nihat; Atik, Didem Sözeri; Özkan, Edibe Rabia; Dertli, Enes; Akyol, İsmail (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 ... -
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 ...