A5067905558- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Infant Nutrition and Health
- Proteins in Food Systems
- Microbial Inactivation Methods
- Animal Diversity and Health Studies
- Enzyme Production and Characterization
- Animal health and immunology
- Biochemical Analysis and Sensing Techniques
- Mycotoxins in Agriculture and Food
- Microbial Metabolic Engineering and Bioproduction
- Nutrition, Genetics, and Disease
- Postharvest Quality and Shelf Life Management
- Listeria monocytogenes in Food Safety
- GABA and Rice Research
- Plasma Applications and Diagnostics
- Nanocomposite Films for Food Packaging
- Plant Pathogens and Fungal Diseases
- Tea Polyphenols and Effects
- Food Safety and Hygiene
- Polyamine Metabolism and Applications
- Culinary Culture and Tourism
- Wheat and Barley Genetics and Pathology
Ankara University
2015-2024
Westerdijk Fungal Biodiversity Institute
2014-2018
Utrecht University
2015-2018
Proteases can hydrolyze peptides in aqueous environments. This property has made proteases the most important industrial enzymes by taking up about 60% of total enzyme market. Microorganisms are main sources for protease production due to their high yield and a wide range biochemical properties. Several Aspergilli have ability produce variety proteases, but no comprehensive comparative study been carried out on productivity this genus so far. We performed combined analysis genomics,...
The aim of this study was to investigate the effects freezing and heat treatments at different temperatures on stability main whey proteins donkey milk in comparison with those obtained from colostrum raw milk. Samples subjected treatment 85 °C showed greater loss stability, levels decreasing by 60% 87% for lysozyme β-lactoglobulin, respectively. Lactoferrin completely disappeared higher than 65 °C. Colostrum contained highest lactoferrin β-lactoglobulin concentrations, however, found be...
Hazard analysis and critical control points (HACCP) is a process system describes the potential hazards during food production flow chart. In contrast to conventional way of ensuring product safety by end-product testing, HACCP establishes systems, focuses mainly on preventive measures. Quality red dried chili pepper (RDCP) should be assured taking special care from harvesting peppers retailing packaged product. RDCP susceptible fungi growth mycotoxin contamination depending atmospheric...
The present study investigated the suitability of combinations one Streptococcus thermophilus and five Lactobacillus delbrueckii subsp. bulgaricus isolates for industrial yogurt productions. were selected after a detailed pre-screening procedure based on acidification performances, production volatile aroma compounds, texture developing properties sensory evaluations yogurts made from single cultures. fermentation profiles by monitoring small oscillatory rheological parameters pH reductions...
Abstract Cultures used in dairy products make it possible to obtain standard industrial products. However, they all provide a uniform taste and aroma. Generally, non-starter lactic acid bacteria (NSLAB) isolated from raw-milk or artisanal cheeses offer varied sensory characteristics when integrated cheese provided that biosafety criteria are met. Enterococcus faecium HZ was previously traditional Turkish determined have strong antibacterial activity as well no gelatinase hemolysis...
The effects of homogenisation, heat treatment and their order on in vitro gastric/pancreatic digestions, absorption milk lipids, expressed as free fatty acids, were investigated. Milk, cream or mixture homogenised/heat‐treated skim subjected to gastric digestion at pH 2 6, followed by pancreatic cell CaCo‐2 cells. Heat after prior homogenisation affected efficiencies lipids. presence proteins led reductions the levels homogenised Absorption FFA was not pH.
The effects of high hydrostatic pressure (HHP) and heat treatments on antimicrobial protein stability the physico-chemical, microbiological, rheological shelf-life properties donkey milk were investigated. Although treatment at 75°C for 2 min resulted in 1.50 log CFU ml-1 microbial inactivation, losses activities lysozyme (58%) lactoferrin (82%) observed due to whey denaturation. By contrast, HHP application 400 MPa caused lower enzyme activity (22 37% respectively) whilst maintaining a...
The aim of this study was to evaluate the proteolysis and lipolysis profiles a raw ewes' milk cheese during production ripening. microbial community quantified, their roles were studied. We observed an accumulation substantial amounts peptides ripening, which might be attributed abundant presence lactic acid bacteria, as well secondary microbiota including fungi, yeasts actinobacteria. Similarly, high levels obtained, can explained by indigenous lipase in lipases. These results should great...