ORCID "0000-0001-8334-0403" Ziraat Fakültesi Koleksiyonu için 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 ... -
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 ... -
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 ... -
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 ...