Search Results - "Hayaloglu, A A"

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate by Akalın, A S, Unal, G, Dinkci, N, Hayaloglu, A A

“…The influence of milk protein-based ingredients on the textural characteristics, sensory properties, and microstructure of probiotic yogurt during a…”
Get more information

Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study by Boran, O.S., Sulejmani, E., Hayaloglu, A.A.

“…•Effect of Kuflu cheese slurry on volatile development of a model cheese was monitored.•Use of Kuflu cheese slurry enhanced the bioactivity of…”
Get full text

Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey by Demir, N., Yildiz, O., Alpaslan, M., Hayaloglu, A.A.

“…Five different rose hip (Rosa L.) species including Rosa canina, Rosa dumalis, Rosa gallica, Rosa dumalis subsp.boissieri and Rosa hirtissima grown in Turkey…”
Get full text

Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study by Sahingil, D., Gokce, Y., Hayaloglu, A. A.

“…Bioactive properties, proteolysis and microbiology of model cheeses with and without adjunct lactobacilli ( Lactobacillus helveticus , Lactiplantibacillus…”
Get full text

Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.) by Gurkan, H., Hayaloglu, A. A.

“…Purple basil was used as powder or water extract forms in the manufacture of yogurt for possible contribution on its taste and flavour of yogurt. The volatiles…”
Get full text

Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties by Hayaloglu, A.A., Karatekin, B., Gurkan, H.

“…The thermal inactivation behaviour of calf rennet and Rhizomucor miehei protease and the effects of different concentrations of these enzymes on chemical…”
Get full text

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage by Sahan, N., Yasar, K., Hayaloglu, A.A.

“…In this study, a possible use of β-glucan hydrocolloidal composite as a fat replacer in the manufacture of non-fat yogurts was investigated. The yogurts with…”
Get full text

Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan by Kocabey, N., Yilmaztekin, M., Hayaloglu, A. A.

“…Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis…”
Get full text

Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin by Soltani, M, Sahingil, D, Gokce, Y, Hayaloglu, A A

“…The effect of using various combinations of Rhizomucor miehei protease and camel chymosin (100:0, 75:25, 50:50, 25:75, and 0:100, respectively) on volatile…”
Get more information

Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese by Soltani, M., Boran, O.S., Hayaloglu, A.A.

“…Various blends of milk coagulants Rhizomucor miehei protease and camel chymosin were mixed at levels of 100:0, 75:25, 50:50, 25:75 and 0:100, respectively and…”
Get full text

Microbial quality and presence of moulds in Kuflu cheese by Hayaloglu, A.A., Kirbag, S.

“…The chemical and microbial qualities, including fungal flora, of 30 samples of Kuflu cheese randomly purchased from different markets in Turkey were…”
Get full text

Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese by Sulejmani, E, Hayaloglu, A A, Rafajlovska, V

“…The objective of this study was to determine the gross composition, proteolysis, and volatile and texture profiles during ripening of industrial (IND) and…”
Get more information

effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture by Guven, M, Yasar, K, Karaca, O.B, Hayaloglu, A.A

“…The influence of different levels of inulin on the quality of fat‐free yogurt production was investigated. Inulin was added to milk containing 0.1% of milk fat…”
Get full text

Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening by Hayaloglu, A A, Tolu, C, Yasar, K, Sahingil, D

“…The effect of goat breed and starter culture on volatile composition and sensory scores in goat milk cheese was studied during 90d of ripening. Milk from 2…”
Get more information

Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheese by Hayaloglu, A. A.

“…Summary The performance and relative contribution of four single strains of lactococci (UC317, NCDO763, HP or SK11) as starters for cheese‐making and ripening…”
Get full text

Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti by Gurkan, H., Yilmaztekin, M., Cakmakci, S., Hayaloglu, A. A.

“…Three different strains of Penicillium roqueforti were used for the manufacture of mold‐ripened Civil cheese and these cheeses were ripened at 4 and 10 °C for…”
Get full text

Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags by Hayaloglu, A A, Cakmakci, S, Brechany, E Y, Deegan, K C, McSweeney, P L H

“…Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening…”
Get more information

Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’ by Hayaloglu, A.A, Guven, M, Fox, P.F

“…Turkish White cheese is a brined (or a pickled) cheese variety with a soft or semi-hard texture and a salty, acid taste. Some aspects of this cheese are…”
Get full text

Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening by Hayaloglu, A A, Guven, M, Fox, P F, McSweeney, P L H

“…Turkish White-brined cheese was manufactured using Lactococcus strains (Lactococcus lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11 and L. lactis…”
Get more information

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese by Cakmakci, Songul, Gurses, Mustafa, Hayaloglu, A. Adnan, Cetin, Bulent, Sekerci, Pinar, Dagdemir, Elif

“…Mould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This…”
Get full text