Search Results - "GÜL, Latife Betül"

Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough by Arsoy, Esra Saraç, Gül, Latife Betül, Çon, Ahmet Hilmi

“…The aim of this research was to investigate the antifungal potential of lactic acid bacteria (LAB) isolated from Turkish spontaneous sourdough collected in…”
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Effect of oleaster ( Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir by Gül, Latife Betül, Bekbay, Saya, Akgün, Abdullah, Gül, Osman

“…In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high-pressure homogenization (HPH) at 100 MPa on acidification kinetics,…”
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Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu by GÜL, Latife Betül, GÜL, Osman, DERTLİ, Enes, ÇON, Ahmet Hilmi

“…Bu çalışmada ekşi hamurdan izole edilmiş ve starter kültür olarak kullanılabileceği belirlenmiş Weissella cibaria N9 suşunun liyofilizasyonu için optimum…”
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ULTRASES DESTEKLİ OZMOTİK DEHİDRASYON ÖN İŞLEMİNİN BALKABAĞI (Cucurbita moschata) KURUTMA KİNETİĞİ VE BAZI FONKSİYONEL ÖZELLİKLERİ ÜZERİNE ETKİSİ by GÜL, Osman, AÇIKGÖZ, Nilüfer, GÜL, Latife Betül

“…Bu çalışmada balkabağının (Cucurbita moschata) kurutma kinetiği ve bazı fonksiyonel özellikleri üzerine ultrases destekli ozmotik dehidrasyon (US-OD) ön…”
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Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation by Latife Betül Gül, Ahmet Hilmi Çon

“…In this study, the interactions between Saccharomyces cerevisiae PFC121 and lactic acid bacteria (LAB; Pediococcus acidilactici PFC69, Lactobacillus namurensis…”
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STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES by ATALAR, İlyas, GÜL, Osman, GÜL, Latife Betül, YAZICI, Fehmi

“…In this study, the changes in the quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20 min) and high temperature (HHT; 105°C for 1 min)…”
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Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking by Gül, Latife Betül, Gül, Osman, Çon, Ahmet Hilmi

“…The principle objective of this study was to investigate the use of three different lactic acid bacteria ( Lactobacillus curvatus N19, Weissella cibaria N9 and…”
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Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying by Beşir, Ayşegül, Gökmen, Süleyman, Gül, Latife Betül, Yazıcı, Fehmi, Gül, Osman

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Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound by Gul, Osman, Saricaoglu, Furkan Turker, Atalar, Ilyas, Gul, Latife Betul, Tornuk, Fatih, Simsek, Senay

“…Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further…”
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Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products by Atalar, Ilyas, Gul, Osman, Saricaoglu, Furkan Turker, Besir, Aysegul, Gul, Latife Betul, Yazici, Fehmi

“…Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by…”
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Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology by Gul, Latife Betul, Gul, Osman, Con, Ahmet Hilmi

“…This study aimed to investigate optimal fermentation conditions for sourdough by freeze-dried Lactobacillus curvatus N19, Weissella cibaria N9 and…”
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Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product by Gul, Osman, Atalar, Ilyas, Mortas, Mustafa, Saricaoglu, Furkan Turker, Besir, Aysegul, Gul, Latife Betul, Yazici, Fehmi

“…Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and…”
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Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate by Gul, Osman, Gul, Latife Betul, Baskıncı, Tugba, Parlak, Mahmut Ekrem, Saricaoglu, Furkan Turker

“…[Display omitted] •pH and ionic strength strongly affected the interfacial adsorption behavior.•Best gel structure in hazelnut proteins was observed at pH 3…”
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Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation by Gul, Latife Betul, Con, Ahmet Hilmi, Gul, Osman

“…In this study, the response surface methodology was used to optimize the cryoprotective agent (skimmed milk powder, lactose and sucrose) formulation for…”
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Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert by Gul, Osman, Atalar, Ilyas, Gul, Latife Betul

“…In this study, the effects of various matrices consisting of maltodextrin and reconstitute skim milk and their binary and ternary mixtures with gum Arabic in…”
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Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels by Sahin, Oya Irmak, Uzuner, Kubra, Dundar, Ayse Neslihan, Parlak, Mahmud Ekrem, Gul, Latife Betul, Dagdelen, Adnan Fatih, Saricaoglu, Furkan Turker, Simsek, Senay

“…Food gels have become attractive due to their biocompatibility, environment-friendly characteristics, and wide array of medical and food applications. One of…”
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Characterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils by Ozcan, Iklime, Saricaoglu, Furkan Turker, Parlak, Mahmud Ekrem, Dagdelen, Adnan Fatih, Yigit Cinar, Aycan, Gul, Latife Betul, Dundar, Ayse Neslihan, Tosun, Fatih

“…In this study, essential oil (EO) from sucuk spice mix was incorporated into poly(lactic) acid (PLA) and nanofibers were produced via solution blow spinning…”
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Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough by Gul, Latife Betul, Gul, Osman, Yilmaz, Mustafa Tahsin, Dertli, Enes, Con, Ahmet Hilmi

“…In this study, various kinds of cryoprotectant (skim milk, lactose, and sucrose) formulations were tested to enhance the survival of Lactobacillus brevis ED25…”
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