Browsing by Department "İstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümü"
Now showing items 1-6 of 6
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Characterisation of probiotic properties of yeast strains isolated from kefir samples
(WILEY, 2021)This study aimed to isolate and identify yeast species from kefir samples and to determine their probiotic characteristics in comparison with commercial probiotic yeast Saccharomyces boulardii. The microbial flora of ... -
Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG
(Elsevier, 2022)Ice creams have big potential to be used as probiotic food carrier. In this respect, this study aimed to produce ice creams with addition of Saccharomyces boulardii and Lactobacillus rhamnosus GG. Probiotic strains were ... -
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk
(AZTI-Tecnalia, 2022)Demand for vegan foods increases day by day and plant-based milks are used in the production of dairy products like ice cream. So, in this study two type of walnut milk, dried and fresh, was used to produce ice cream. The ... -
Investigation effects of inulin degree of polymerization on compound chocolate quality
(Wıley, 2021)This is the first study in which the effect of degree of polymerization (DP) (˂10 and ≥23) of inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity, sensory properties, and melting ... -
Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation
(Taylor and Francis, 2022)The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study ... -
A review on edible film and coating applications for fresh and dried fruits and vegetables
(DergiPark, 2021)Gıda paketlemede kullanılan teknikler küresel trendlere, teknolojideki değişimlere, doğaya karşı sorumluluk bilincine ve tüketici beklentilerine bağlı olarak değişmektedir. Ambalaj endüstrisinde son yıllarda kullanılan ...
