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View article: Comparison of Rheological, Microstructural, and Textural Properties of Set‐Type Yogurts Fermented With Novel <scp><i>Streptococcus thermophilus</i></scp> Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures
Comparison of Rheological, Microstructural, and Textural Properties of Set‐Type Yogurts Fermented With Novel <span><i>Streptococcus thermophilus</i></span> Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures Open
In recent years, many consumers prefer artisanal cultures as they provide special characteristic taste and flavor compared to commercial ones. Therefore, it is important to preserve traditional cultures and use them in production to reduce…
View article: Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era
Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era Open
This review focuses on the potential utilization of artificial intelligence (AI) tools to deepen our understanding of probiotics, their mode of action, and technological characteristics such as survival. To that end, this review provides a…
View article: Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics
Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics Open
This study aimed to develop functional vegan ice creams (ICs) using red kidney bean milk (RKBM), with (RP) and without (R) probiotics ( Bacillus coagulans ATCC 7050), and to compare their physicochemical, functional, and sensory properties…
View article: Microbial Exopolysaccharides, Their Structures, Formation Mechanisms, and Effects on Human Health: Food-Related Microorganisms
Microbial Exopolysaccharides, Their Structures, Formation Mechanisms, and Effects on Human Health: Food-Related Microorganisms Open
A biofilm is a complex matrix formed by microorganisms that includes exopolysaccharides, proteins, extracellular DNA, various enzymes, and the microorganisms themselves. Biofilm cell is a more stable form of microorganism than planktonic c…
View article: Analysis of the Chemical Composition, Antimicrobial, and Antioxidant Qualities of Microwave and Supercritical CO2-Extracted Lavender Essential Oils Cultivated in a Hyperarid Region of Türkiye
Analysis of the Chemical Composition, Antimicrobial, and Antioxidant Qualities of Microwave and Supercritical CO2-Extracted Lavender Essential Oils Cultivated in a Hyperarid Region of Türkiye Open
This study compares the chemical composition, antioxidant capacity, and antibacterial properties of lavender essential oils extracted using microwave-assisted extraction (MAE) and supercritical CO2 extraction (SCDE). Gas chromatography–mas…
View article: Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality
Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality Open
BACKGROUND Pulsed electric field (PEF) has become a reality in the food industry as a non‐thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the f…
View article: THE EFFECT OF DIFFERENT SOLVENTS ON CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY, AND ANTIMICROBIAL POTENTIAL OF TURKISH CISTUS CRETICUS EXTRACTS
THE EFFECT OF DIFFERENT SOLVENTS ON CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY, AND ANTIMICROBIAL POTENTIAL OF TURKISH CISTUS CRETICUS EXTRACTS Open
The aims of this study were (1) to assess the extract yield, antioxidant activity, and antimicrobial activity of Cistus creticus extracts obtained from different locations in Türkiye (2) to evaluate the effect of water and methanol solvent…
View article: Effect of Pink Rock Rose Extract with or Without Ascorbic Acid and Sodium Ascorbate for the Preservation of Ready-to-Eat Frankfurter Type Sausages
Effect of Pink Rock Rose Extract with or Without Ascorbic Acid and Sodium Ascorbate for the Preservation of Ready-to-Eat Frankfurter Type Sausages Open
This study aimed to determine the effect of pink rock rose extract (PRR) with or without ascorbic acid and sodium ascorbate for improving the shelf life of sausages. Analyzed parameters were DPPH radical scavenging capacity of PRR extract;…
View article: Probiyotiklerin Ötesinde Fonksiyonel Bileşen Konseptleri: Postbiyotikler ve Paraprobiyotikler
Probiyotiklerin Ötesinde Fonksiyonel Bileşen Konseptleri: Postbiyotikler ve Paraprobiyotikler Open
A great number of beneficial and harmful microorganisms colonize the human gastrointestinal ecosystem. Of these, beneficial gut bacteria have numerous and significant functions. The use of probiotics, paraprobiotics, and postbiotics to alt…
View article: EVALUATION OF PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN RECONSTITUTED AYRAN DRINKS FROM YOGURT POWDERS LYOPHILIZED UNDER DIFFERENT VACUUM PRESSURES
EVALUATION OF PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN RECONSTITUTED AYRAN DRINKS FROM YOGURT POWDERS LYOPHILIZED UNDER DIFFERENT VACUUM PRESSURES Open
To extend the shelf life of yogurt and to use it in different formulations, a drying process is performed. Among the drying processes, lyophilization comes to the forefront in terms of preserving the properties of dried products at a high …
View article: Kardinal Üzümü, Napolyon Kirazı, Mürdüm Eriği, Kivi ve Şeftali Meyvelerinden Doğal Fermantasyonla Sirke Üretim Potansiyeli: Fizikokimyasal ve Duyusal Özellikler
Kardinal Üzümü, Napolyon Kirazı, Mürdüm Eriği, Kivi ve Şeftali Meyvelerinden Doğal Fermantasyonla Sirke Üretim Potansiyeli: Fizikokimyasal ve Duyusal Özellikler Open
Bu çalışmada, sirke üzerine artan tüketici talebini karşılamak amacıyla farklı meyve kaynaklarından geleneksel yöntemle üretilen sirkelerin değerlendirilmesi amaçlanmıştır. Bu amaçla, Kardinal üzümü (KU), Napolyon kirazı (KR), mürdüm eriği…
View article: A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics Open
In this study, homemade back-slopped yogurts were collected from seven different mountainous villages of Turkey and evaluated their microbiota via next-generation sequencing (NGS). The predominant taxa at the phyla level were Firmicutes (7…
View article: Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese
Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese Open
Skin bag Tulum cheeses traditionally produced in the Central Taurus region of Turkey were studied to identify peptide profiles by liquid chromatography-tandem mass spectrometry over 180 d of ripening. After mass spectrometry analysis, 203 …
View article: GIDA PROTEİNLERİNDEN ELDE EDİLEN BİYOAKTİF PEPTİDLER: FONKSİYONLARI VE SAĞLIK ÜZERİNDE OYNADIĞI ROLLERE GÖRE SINIFLANDIRILMASI
GIDA PROTEİNLERİNDEN ELDE EDİLEN BİYOAKTİF PEPTİDLER: FONKSİYONLARI VE SAĞLIK ÜZERİNDE OYNADIĞI ROLLERE GÖRE SINIFLANDIRILMASI Open
Gıda proteinleri; besinsel, biyolojik ve fonksiyonel aktivitelerin önemli bir bölümünde rol almaktadır. Amino asit dizilerine bağlı olarak, gıda proteini kaynaklı peptidler kardiyovasküler, endokrin, bağışıklık ve sinir sistemleri üzerinde…
View article: A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures
A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures Open
View article: Antiviral Mechanisms Related to Lactic Acid Bacteria and Fermented Food Products
Antiviral Mechanisms Related to Lactic Acid Bacteria and Fermented Food Products Open
The Covid-19 pandemics laid stress on the significance of having a strong immune system in coping with viral infections. Nutrition is important in the modulation of our immune systems. Recent studies have shown that probiotics, most of whi…
View article: Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts Open
Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this…
View article: Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts Open
View article: Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses
Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses Open
The present study was undertaken to evaluate in vitro prerequisite probiotic and technological characteristics of ten Lactococcus strains isolated from traditional goat skin bags of Tulum cheeses from the Central Taurus mountain range in T…
View article: Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics Open
View article: Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening Open
In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening …
View article: Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt
Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt Open
The objective of this research was to determinechanges in microbial flora and functional properties of yoghurts containinglavender powder at rates of 0.010, 0.025, 0.050 and 0.075%. The effect oflavender powder on the potential flora durin…
View article: Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening Open
In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening …
View article: Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits Open
View article: Nanoclays for Lipase Immobilization: Biocatalyst Characterization and Activity in Polyester Synthesis
Nanoclays for Lipase Immobilization: Biocatalyst Characterization and Activity in Polyester Synthesis Open
The immobilization of Candida antarctica lipase B (CALB) was performed by physical adsorption on both neat and organo-modified forms of sepiolite and montmorillonite. The influence of different parameters, e.g., solvent, enzyme loading, cr…