Yazar "Atik, Didem Sözeri" için Ziraat Fakültesi Koleksiyonu listeleme
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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 ... -
Comparison of antibacterial and antifungal effects of different varieties of honey and propolis samples
Kolaylı, Sevgi; Palabıyık, İbrahim; Atik, Didem Sözeri; Keskin, M.; Bozdeveci, A.; Karaoglu, S.A. (Akademiai Kiado Rt., 2020)Honey is the most important bee product. There are many secondary metabolites, carbohydrates, enzymes, and vitamins in honey, thus, honey has antimicrobial activity. In this study, in vitro antimicrobial activity of forty-two ... -
Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system
Bölük, Esra; Atik, Didem Sözeri; Kolaylı, Sevgi; Demirci, Ahmet Şükrü; Palabıyık, İbrahim (Elsevier, 2021)Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing gums were produced, and a D-optimal mixture design was used to ... -
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 a novel rheological method for determining melting properties of gelatin-based gummies
Atik, Didem Sözeri; Demirci, Mehmet; Toker, Ömer Said; Palabıyık, İbrahim (Elsevier, 2022)In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. The new method is based on the vertical deformation of a solid ... -
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 ... -
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 ... -
Melting of natural cheese: A review
Atik, Didem Sözeri; Huppertz, T. (Elsevier Ltd, 2023)In the past, cheese was produced on a small scale on farms; today, it is produced on a global level, either for consumption as a food on its own or as a food ingredient. In this respect, the characteristics of cheeses at ... -
Optimization of temperature for effective cleaning with a novel cleaning rig: Influence of soil and surface types
Palabıyık, İbrahim; Atik, Didem Sözeri; Sivri, Göksel Tırpancı; Uzun, Suzan; Kahyaoğlu, Leyla Nesrin; Koç, Yusuf; Bölük, Esra (Institution of Chemical Engineers, 2022)The effect of temperature, soil and surface type on cleaning performance was investigated using newly developed cleaning rig in which the flow characteristic of cleaning solution was a falling film generated by impinging ... -
Particle morphology and antimicrobial properties of electrosprayed propolis
Atik, Didem Sözeri; Bölük, Esra; Bildik, Fatih; Altay, Filiz; Torlak, Emrah; Kaplan, Abdulkerim Ahmet; Kopuk, Berkay; Palabıyık, İbrahim (Elsevier, 2022)In this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface ... -
Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei
Coşkun, Fatma; Atik, Didem Sözeri (2021)Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk ... -
Utilization of the barberry extract in the confectionery products
Çoban, Begum; Bilgin, Bilal; Yurt, Bayram; Kopuk, Berkay; Atik, Didem Sözeri; Palabıyık, İbrahim (Elsevier, 2021)In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color ... -
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
Demirci, Sumeyye; Öztürk, Hale İnci; Atik, Didem Sözeri; Koçak, Celalettin; Demirci, Talha; Akın, Nihat (Springer, 2021)Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the ...