A5063017397- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Animal Diversity and Health Studies
- Tea Polyphenols and Effects
- Antimicrobial agents and applications
- biodegradable polymer synthesis and properties
- Diphtheria, Corynebacterium, and Tetanus
- Milk Quality and Mastitis in Dairy Cows
- Advanced Chemical Sensor Technologies
- Microbial Inactivation Methods
- Identification and Quantification in Food
- Nanocomposite Films for Food Packaging
- Spectroscopy and Chemometric Analyses
- Bacterial Identification and Susceptibility Testing
Bülent Ecevit University
2017-2024
Ege University
2022
Ankara University
2022
Başkent University
2014
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 In this study, it was aimed to develop a freshness indicator label that changes color with spoilage of fish. Hydroxyethyl cellulose‐based labels were prepared using two different mixed (bromothymol blue/phenol red, cresol red/thymol blue) formulations. The functionality tested on anchovy ( Engraulis encrasicolus ) stored at 2°C and 10°C. Changes in total mesophilic aerobic bacteria, Pseudomonas spp., yeast mold counts, volatile basic nitrogen (TVB‐N) contents during storage...
Traditional Camis cheese may be an interesting dairy product with potential bioactivities and postconsumption health effects. The aim of this study was to evaluate the antimicrobial antioxidant activity cheeses produced by two different traditional methods, differing in heat processing milk boiling curd, reveal changes that occur depending on 90 days ripening time. For purpose, physicochemical sensory analyses were performed, water-soluble extracts (WSEs) (B1 B2) conducted. WSEs both (800 μL mL
Growth patterns and some technological performances of five Streptococcus thermophilus seven Lactobacillus delbrueckii subsp. bulgaricus strains isolated from yogurt samples which were collected remote rural areas Anatolia, Turkey assessed. The single isolates screened for milk acidification performances, production volatile organic compounds texture developing properties, selected combined to use in yogurt-making. Yogurt subjected sensory evaluations as well fermentation profiles. Finally,...
Amaç:
In recent years, foods are not only valued in terms of taste and nutritional value, but also preferred post-consumption health effects. particular, the trend towards functional that offer benefits beyond their value to consumers has increased. Dairy products have a very important place among foods, fruit-added dairy like fermented milk, kefir yogurt etc. lead way due consumption preferences. Aronia (Aronia melanocarpa) is forest fruit originating from North America, it grown many parts...