Kurum Yazarı "Coşkun, Fatma" Ziraat Fakültesi Koleksiyonu İçin Listeleme
-
Besin Etiketi Okuma Alışkanlıklarına ve Etiket Okumanın Satın Alma Tercihlerine Cinsiyetin Etkisi: Tekirdağ İli Örneği
Coşkun, Fatma; Kayişo?lu, Serap (2018)Cinsiyetin etiket okuma alışkanlıkları üzerine etkisinin araştırıldığı bu anket çalışması, Tekirdağ ili Süleymanpaşailçesinden seçilmiş 406 tüketici ile yürütülmüştür. Bu çalışma ile tüketicilerin gıda maddeleri satın ... -
Determination of physical and chemical properties of kombucha teas prepared with different herbal teas
Kayişo?lu, Serap; Coşkun, Fatma (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021)In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared ... -
Effect of chemical content and physical characteristics on nutritional value of wheat varieties collected from Thrace region
Coşkuntuna, Levent; Koç, Fisun; Coşkun, Fatma (Asian Network for Scientific Information, 2008)In poultry feed industry, wheat ranks as the second most important grain after maize. The inclusion level of wheat in poultry diets depends on its nutritional composition as well as on the content of antinutritional factors. ... -
Effect of the addition of different spices on some characteristics of boza during stora
Coşkun, Fatma; Çakır, Ebru (National Centre for Agrarian Sciences, 2014)The purpose of this study is to investigate the effect of cinnamon, sage, lemon and clove on some properties of boza during storage. Crude boza s with spices was fermented for 1 day, and they were stored in the refrigerator ... -
The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince
Sert, Tuğba Sayın; Coşkun, Fatma (MDPI, 2022)In this study, beef mince (approximately 4% fat longissmus costarum muscle of approximately 2-year-old Holstein cattle) was used as a material. High-pressure processing (HPP) was applied to frozen and unfrozen, vacuum-packed ... -
Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt
Coşkun, Fatma; Karabulut Dirican, L. (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2019)In this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, ... -
The effects of using different mustard seeds and starter cultures on some properties of hardaliye
Coşkun, Fatma; Arıcı, Muhammet (Inst Microbiologia, 2006)In this research, hardaliye a traditional fermented Turkish beverage was produced by modification of traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans ... -
Hardaliye: a beverage produced by the fermentation of grape juice
Coşkun, Fatma; Sivri, Göksel Tırpancı (Current Biology Ltd, 2013)[No Abstract Available] -
İstanbul'da vitamin kullanım alışkanlıkları ve bu alışkanlıkları etkileyen faktörler üzerine bir araştırma
Coşkun, Fatma; Turhan, Halil (Marmara Univ, Fac Pharmacy, 2010)Bu araştırmada İstanbul'da 4 farklı sosyo-kültürel grubu temsil eden 1000 kişilik denek grubunun vitamin kullanım alışkanlıkları ve tercihlerini etkileyen faktörlerin belirlenmesine çalışıldı. Araştırmaya katılan denekler ... -
Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households
Coşkun, Fatma; Arıcı, Muhammet; Gülcü, Mehmet; Çelikyurt, Gülnaz; Mırık, Mustafa (Ankara Univ, Fac Agr, 2018)Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic ... -
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 ... -
Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye
Arıcı, Muhammet; Coşkun, Fatma; Çelikyurt, Gülnaz; Mırık, Mustafa; Gülcü, Mehmet; Tokatli, Nazan (Ankara Univ, Fac Agr, 2017)Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and it is widely produced and consumed in the Thrace region of Turkey. The aim ... -
A Traditional Turkish Fermented Non-Alcoholic Beverage, Shalgam
Coşkun, Fatma (Mdpi, 2017)Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the ... -
A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, Hardaliye
Coşkun, Fatma (Mdpi, 2017)Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health ... -
Utilization of food waste products by fermentation processes
Tırpancı Sivri, Göksel; Coşkun, Fatma; Barut Gök, Sıla (Current Biology Ltd, 2013)[No Abstract Available]