Yazar "Dervisoglu, M" için listeleme
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Effect of pH adjustment on some chemical, biochemical, and sensory properties of Civil cheese during storage
Yazici, F; Dervisoglu, M (Elsevier Sci Ltd, 2003)The chemical, biochemical and sensory properties during storage of Civil cheeses made from skim milk were monitored at the first, 30th, 60th, 120th, and 180th day. The pH values of skim milks were adjusted to 5.45, 5.40, ... -
The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream
Dervisoglu, M; Yazici, F; Aydemir, O (Springer, 2005)The effect of soy protein concentrate (0, 1.5, 3, and 4.5%) on the physical, chemical, and sensory properties of strawberry flavored (0, 0.01 and 0.02%) ice cream samples was examined. All samples were analyzed for pH, ... -
Note. the effect of citrus fibre on the physical, chemical and sensory properties of ice cream
Dervisoglu, M; Yazici, F (Sage Publications Ltd, 2006)The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams ... -
Proteolysis in Golot cheese
Yazici, F; Dervisoglu, M (Akademiai Kiado, 2002)In this research, the degree of proteolysis and correlations among the casein fractions, pH, soluble nitrogen, and ripening index in Golot cheese were investigated. The range and mean values of alpha(s)-, beta-, gamma-caseins, ... -
Ripening changes of Kulek cheese in wooden and plastic containers
Dervisoglu, M; Yazici, F (Elsevier Sci Ltd, 2001)The effect of packaging containers (wooden or plastic) on biochemical, microbiological, and sensory properties of Kulek cheese during ripening (4-7 degreesC and 85-90% relative humidity) was examined. Kulek cheese packed ...
