Yazar "Aloğlu, Hatice Şanlıdere" için listeleme
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Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods
Aloğlu, Hatice Şanlıdere; Özer, Ezgi Demir; Öner, Zübeyde (Wiley-Blackwell, 2016)In this study, cholesterol assimilation ratios and some probiotic characteristics of yeasts were investigated. For this purpose, yeasts were isolated from milk and foods that were naturally fermented and not containing ... -
Determination of Seasonal Distribution of Aflatoxin M-1 Level in Cheese Production
Çetin, Bayram; Özcan, Yılmaz; Aloğlu, Hatice Şanlıdere; Becker, Andre; Abdulmawjood, Amir (M H Schaper Gmbh Co Kg, 2019)The aim of this study was to determine the Aflatoxin M-1 (AFM(1)) quantities in raw milk samples and cheese samples produced from the same lot. The samples were obtained from six dairy plants in four different seasons. ... -
The effect of treating goat's milk with transglutaminase on chemical, structural, and sensory properties of labneh
Aloğlu, Hatice Şanlıdere; Öner, Zübeyde (Elsevier Science Bv, 2013)Labneh (a concentrated type of Mediterranean-Middle-East yogurt) was prepared by inoculating goat's milk with/without transglutaminase(TGase, at ranges of 0-4 units/g protein), followed by heat inactivation. Application ... -
The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion
Aloğlu, Hatice Şanlıdere (Wiley, 2013)Various reactions take place between compounds of milk during heat treatment including denaturation and aggregation of whey proteins, and formation of new complexes. In this study, the antioxidant capacities of raw, ... -
Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk
Aloğlu, Hatice Şanlıdere; Özcan, Yılmaz; Karasu, Salih; Çetin, Bayram; Sağdıç, Osman (Croatian Dairy Union, 2018)This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat's milk. ... -
Investigation of a Probiotic Yeast as a Cholesterol Lowering Agent on Rats Fed on a High Cholesterol Enriched Diet
Yüksek kolesterol asimilasyon yeteneğine sahip probiyotik maya Cryptococcus humicola M5-2 suşu, geleneksel olarak üretilmiş bir peynirden izole edilmiş ve in vivo ortamda incelenmiştir. Çalışmada, C. humicola M5-2 suşunun ... -
Laktuloz İlave Edilerek Üretilen Sucukların Bazı Kalite Özelliklerinin Belirlenmesi
Laktuloz, probiyotik bakterilerin gelişimini teşvik eden prebiyotik özelliğe sahip bir disakkarittir. Gıda endüstrisinde kullanımı giderek artmakta olup, özellikle probiyotik gıdalarda kullanımı üzerinde durulmaktadır. ... -
Minci (Minzi) peynirinin özelliklerinin belirlenmesi
Minci (Minzi), Karadeniz bölgesinde geleneksel yöntemlerle üretilen bir peynir çeşidimizdir. Bu çalışmada Trabzon ve Rize’de piyasada satılan Minci peynirlerinin (21 adet) mikrobiyolojik, kimyasal ve duyusal analizleri ...
