Yazar "Yazici, F" 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, ... -
Effect of pH on rnicroflora of Civil cheese during refrigerated storage
Yazici, F (Akademiai Kiado, 2004)Microbial properties, correlation between pH and microbial properties, and the effect of pH adjustment oil microflora of Civil cheese during refrigerated storage were examined. The cheeses made from skim milks with a pH ... -
Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt
The physical, chemical, textural, and sensory properties during storage of Strained yoghurts, a semisolid product made from yoghurt by removing some part of its serum, made from milks with 0.5% and 2% fat and including ... -
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, ... -
A note on the total and heme iron contents of ready-to-eat doner kebabs
Turhan, S; Altunkaynak, TB; Yazici, F (Elsevier Sci Ltd, 2004)Total and heme iron contents of ready-to-eat beef and chicken doners collected from restaurants were determined. Total and heme iron contents of beef and chicken doners were 36.70 +/- 9.85 - 15.98 +/- 2.86 and 14.27 +/- ... -
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 ... -
Production of a high nutritional value, aromatised yogurt with the addition of non-fat wheat germ
The effect of adding non-fat wheat germ on the nutritional and sensory properties of flavoured yogurts was examined. Flavoured and phytase-supplemented yogurt samples were produced with the addition of 3 g/100 g non-fat ... -
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 ... -
Utilization of soy yoghurt in tarhana production
Tarhana, a traditional fermented food made from a mixture of white wheat flour and yoghurt, is widely consumed in Turkey. Tarhana samples with cow's milk yoghurt, soy milk yoghurt, and a blend of cow's and soy milk yoghurt ...
