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View article: Zerde (yellow rice pudding) prepared using different spices: Biological activity, physical properties, textural properties and aroma profile
Zerde (yellow rice pudding) prepared using different spices: Biological activity, physical properties, textural properties and aroma profile Open
View article: Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage
Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage Open
The research explored the influences of 2% and 4% heat‐treated fresh elderberry fruit mash supplement and 0.5% and 1% dried elderberry powder supplement before and after fermentation in kefir production on certain features of kefir beverag…
View article: Effects of different hydrocolloid combinations and storage time on some properties of rice pudding samples
Effects of different hydrocolloid combinations and storage time on some properties of rice pudding samples Open
Bu makalede, farklı hidrokolloid kombinasyonlarının (ksantan gamguar gam, karregenan-guar gam ve karregenan-ksantan gam) sütlacın fiziksel, duyusal, kimyasal ve tekstürel özelliklerine etkisi araştırılmıştır.Depolama süresi ve farklı formü…
View article: Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert
Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert Open
In this study, the effect of different hydrocolloid combination and storage period on physicochemical, textural and sensory characteristics of keşkül, a dairy dessert, was determined. Guar gum-xanthan gum, carrageenan-guar gum and carragee…
View article: EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI
EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI Open
This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi. Kazandibi containing a guar gam and carrageena…
View article: The impact of quinoa flour on some properties of ayran
The impact of quinoa flour on some properties of ayran Open
In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage ti…
View article: Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys
Bacteriological, Physicochemical, and Melissopalynologic Properties of Some Turkish Honeys Open
The bacteriological, physicochemical, and melissopalynological properties of some Turkish honey samples obtained from beekeepers and markets were investigated in this study. Shigella spp., Salmonella spp., Clostridium spp., Paenibacillus l…
View article: Süt Reçeli Üretim Yöntemleri ve Özellikleri
Süt Reçeli Üretim Yöntemleri ve Özellikleri Open
Süt reçeli, koyulaştırılmış bir süt ürünüdür. Brezilya, Arjantin, Uruguay ve Meksika gibi birçok Güney Amerika ülkelerinde tüketilmektedir. Bu ülkelerde ismi “dulce de leche, karamel süt ve sütlü şekerleme’’ olarak bilinmektedir. Maillard …