Search Results - "Arıcı,Muhammet"

Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough by Çakır, Elif, Arıcı, Muhammet, Durak, Muhammed Zeki

“…The aim of this study was to characterize the biodiversity of lactic acid bacteria (LAB) isolated from spontaneously-fermented hull-less barley sourdough and…”
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Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity by Arıcı, Muhammet, Yıldırım, Rusen Metin, Özülkü, Görkem, Yaşar, Burcu, Toker, Omer Said

“…The effect of drying temperature and air velocity on the chemical composition, colour parameters, total and resistant starch contents, bioactive and pasting…”
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Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality by KARLIDAĞ, Senem, ARICI, Muhammet, ÖZÜLKÜ, Görkem

“…Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and…”
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A Comparative Study of Bacillus Spp. Isolated from Various Sources and Commercial Food Supplements and Evaluation of Some Probiotic Properties by KAHRAMAN, Burcu, ŞENOL, Burcu Mine, DERTLİ, Enes, ARICI, Muhammet

“…Bacillus species are gram-positive, aerobic, peritrically flagellated and endospore-forming bacteria. They can be found everywhere in the environment,…”
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The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality by Çakır, Elif, Arıcı, Muhammet, Durak, Muhammed Zeki, Karasu, Salih

“…This study aimed to investigate the characterization of lactic acid bacteria strains (LABs) in spontaneous sourdough produced from einkorn flour as a new…”
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Physicochemical, functional and microbiological properties of hardaliye beverages produced from different grapes and collected from different households by Arıcı,Muhammet, Coşkun,Fatma, Çelikyurt,Gülnaz, Mirik,Mustafa, Gülcü,Mehmet

“…Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under…”
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The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality by Arıcı, Muhammet, Özülkü, Görkem, Kahraman, Burcu, Metin Yıldırım, Ruşen, Toker, Ömer Said

“…Numerous researches have been still carried out for bakery products to improve their technological and nutritional properties. A well-balanced technological…”
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Some technological and functional properties of lactic acid bacteria isolated from hardaliye by Arıcı,Muhammet, Coşkun,Fatma, Çelikyurt,Gülnaz, Mirik,Mustafa, Gülcü,Mehmet, Tokatlı Demirok,Nazan

“…Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and it is widely…”
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Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread by Yildirim, Rusen Metin, Arici, Muhammet

“…Whole-wheat bread is commonly consumed all over the world, in part because of its high nutritional content. These breads have high levels of phytic acid, which…”
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Farklı çözücülerle propolis ekstraksiyonunun toplam fenolik içeriği, antioksidan kapasite ve antimikrobiyal aktivite üzerine etkileri by Bakkaloğlu,Zeynep, Arıcı,Muhammet

“…Arıcılıktan elde edilen doğal bir biyolojik ürün olan propolis antibakteriyel, antifungal, antiviral, antitümoral ve anestezik aktivite dahil olmak üzere…”
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An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins by Cebi, Nur, Durak, M. Zeki, Toker, Omer Said, Sagdic, Osman, Arici, Muhammet

“…•ATR–FTIR could be used to determine if sample contains any type of gelatin.•ATR–FTIR could be used to differentiate gelatin samples considering…”
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The Effect of Different Grape Varieties and Adding Different Ratios of Mustard Seeds on the Phenolic Compounds, Antioxidant Capacity, and Bioaccessibility Values of Hardaliye under In Vitro Digestion by Aksoy, Ayşe Semra, Yaman, Mustafa, Arıcı, Muhammet

“…Hardaliye, grape-based fermented beverage, rich in antioxidant phenolic compounds. Bioaccessibility and antioxidant capacity of bioactive compounds in…”
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Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread by Demirkesen-Bicak, Hilal, Arici, Muhammet, Yaman, Mustafa, Karasu, Salih, Sagdic, Osman

“…This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and…”
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Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats by Başlar, Mehmet, Kılıçlı, Mahmut, Toker, Omer Said, Sağdıç, Osman, Arici, Muhammet

“…In the present study, a novel drying technique using a combination of ultrasound and vacuum dehydration was developed to shorten the time for the drying of…”
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Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam by Ozturk, Eylül, Alpas, Hami, Arici, Muhammet

“…The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high…”
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Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles by Dikmen, Hilal, Goktas, Hamza, Demirbas, Fatmanur, Kayacan, Selma, Ispirli, Humeyra, Arici, Muhammet, Turker, Mustafa, Sagdic, Osman, Dertli, Enes

“…In this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA…”
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Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market by Akgün, Banu, Arıcı, Muhammet

“…The purpose of this study was to measure acrylamide (AA) levels and selected parameters of different traditional Turkish coffees. AA, 5-hydroxymethylfurfural…”
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Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage by Demirbaş, Fatma Nur, Arıcı, Muhammet, Dertli, Enes

“…Summary This study investigated the inhibition of Clostridium species, isolated from cheeses with late‐blowing defects, by lactic acid bacteria (LAB). Four…”
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Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition by Ozulku, Gorkem, Arıcı, Muhammet

“…The sourdough in bread making has been used as an ancient technology. Preserving the sourdough is a challenge due to the limitations of its microbial and…”
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Biodiversity and technological properties of yeasts from Turkish sourdough by Arici, Muhammet, Ozulku, Gorkem, Yildirim, Rusen Metin, Sagdic, Osman, Durak, M. Zeki

“…In this study, yeasts were isolated and characterized from twelve traditional sourdough samples which belongs to Black Sea and Aegean regions of Turkey. Twenty…”
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