Tursun, Ayşe Özlem; Dayısoylu, K. Sinan; Tursun, Nihat(KSÜ Doğa Bilimleri Dergisi, 2015)
Öz:Çalışma; Senecio vulgaris L., Taraxacum officinale L. ve Tragopogon pratensis L. tohumlarının çimlenmesi üzerine sıcaklık, bekleme süresi, pH, ışık ve tuzun etkilerini belirlemek amacıyla yapılmıştır. Çalışma sonucunda ...
This article presents the investigation of the aroma profile of cape gooseberry (Physalis peruviana L.) grown in Antalya, Turkey. The analyses were carried out by means of liquid-liquid extraction followed by gas ...
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined ...
Şahingil, Didem; Hayaloglu, Ali A.; Şimsek, Osman; Özer, Barbaros(SPRINGER FRANCE, 2014-11)
The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three ...
Temizkan, Riza; Yasar, Kurban; Hayaloglu, Ali A.(WILEY, 2014-12)
Kashar cheeses were manufactured from pure ovine (OV), bovine (BV) and caprine (CP) milk, and the chemical composition, cheese yield, proteolysis, hardness, meltability and volatile composition were studied during 90days. ...
The purpose of this study was to enhance the color and sensory quality and -carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) ...
Volatile components in cape gooseberry fruit at ripe stage were collected using headspace-solid phase microextraction, and analyzed by gas chromatography-mass spectrometry. Three solid phase microextraction fiber coatings ...
Soltani, Mostafa; Guzeler, Nuray; Hayaloglu, Ali A.(CAMBRIDGE UNIV PRESS,, 2015)
Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2.5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and ...
Ünal, M. Ümit; Şener, Aysun; Şen, Kemal; Yılmaztekin, Murat(TUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY,, 2015)
Changes in amino acids and phenolic compounds in Emir, Narince, and Sultaniye grapes were monitored by high-performance liquid chromatography for two consecutive seasons. Seasonal and varietal variations in amino acid ...
Hayaloglu, Ali Adnan; Demir, Nurullah(WILEY, 2015-03)
Physical characteristics, antioxidant activity and chemical constituents of 12 cultivars (Prunus avium L.) of sweet cherry (Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, ...
Uluata, Sibel; McClements, D. Julian; Decker, Eric A.(AMER CHEMICAL SOC,, 2015-10)
The food industry is interested in the utilization of nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural ...
Çakmakci, Songül; Gurses, Mustafa; Hayaloglu, A. Adnan; Cetin, Bulent; Sekerci, Pinar; Dagdemir, Elif(TAYLOR & FRANCIS LTD, 2015-02)
Mould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This mixture is pressed into goat skins or plastic bags and is ...
Durmaz, Gökhan; Yılmaz, Mehmet Ali(Springer Verlag, 2015)
In the present study, mulberry seed oil (MSO) samples obtained from seeds of different mulberry varieties as well as concentrated mulberry juice production waste (mulberry pomace) were investigated. Radical scavenging ...
Uluata, Sibel; McClements, D. Julian; Decker, Eric A.(AMER CHEMICAL SOC, 2015-02)
Lipid oxidation is a serious problem for oil-containing food products because it negatively affects shelf life and nutritional composition. An antioxidant strategy commonly employed to prevent or delay oxidation in foods ...
Wild pear (Pyrus eleagnifolia) is a naturally grown species mainly in inner Anatolia and its edible small fruits are traditionally consumed by local peoples and are called "Ahlat" in Turkey. Its seedlings are also used as ...
Kırmacı, Hüseyin; Hayaloğlu, Adnan; Özer, Barbaros; Atasoy, Ahmet Ferit; Levent, O.(TAYLOR & FRANCIS INC., 2015)
In the present study, the development of volatile flavor compounds in sheep's milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp. lactis 1B4, Lactococcus ...
Yılmaztekin, Murat; Kocabey, Nimet; Hayaloglu, Ali Adnan(WILEY, 2015)
Skin maceration is an essential winemaking technique that affects sensory properties and aroma of red wines. The aim of this study was to investigate aroma profiles of red wines made from cv. Karaoglan, a grape variety ...
The present paper examines two biodiesels named as fish oil methyl ester (FOME) and chicken oil methyl ester (CFME) produced from low-cost waste fish and chicken oils using the transesterification method, and their fuel ...
The changes in volatile compounds and some physicochemical properties of European Cranberrybush (Viburnum opulus L.) were investigated during traditional fermentation. Using the principal component analysis (PCA), relations ...