Yazar "8396971300" için listeleme
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Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs
Demirbaş F.; İspirli H.; Kurnaz A.A.; Yilmaz M.T.; Dertli E. (Academic Press, 2017)The technological and functional properties of 15 LAB species previously isolated from sourdough were determined in terms of antifungal and antibacterial activities, production of GABA as a functional component and phytase ... -
Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
Dertli E.; Mercan E.; Arici M.; Yilmaz M.T.; Sağdiç O. (Academic Press, 2016)A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these isolates revealed the presence of 47 distinct ... -
Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models
Al-Amoudi R.H.; Taylan O.; Kutlu G.; Can A.M.; Sagdic O.; Dertli E.; Yilmaz M.T. (Elsevier Ltd, 2019)In this work, response surface methodology and adaptive neuro-fuzzy inference system approaches were used to predict and model effect of extraction conditions of pectin from medlar fruit (Mespilus germanica L.). The pectin ... -
Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
Dertli E.; Toker O.S.; Durak M.Z.; Yilmaz M.T.; Tatlisu N.B.; Sagdic O.; Cankurt H. (Elsevier Ltd, 2016)This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice ... -
Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics
Yilmaz M.T.; Dertli E.; Toker O.S.; Tatlisu N.B.; Sagdic O.; Arici M. (Elsevier Inc., 2015)Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production ... -
Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions: Optimization of amplitude level, sonication time and temperature using response surface methodology
Karaman S.; Yilmaz M.T.; Ertugay M.F.; Baslar M.; Kayacier A. (2012)The present study investigated effect of different amplitude levels (40, 70 and 100%), sonication temperatures (40, 50 and 60 °C) and exposure times (3, 7 and 11 min) on steady shear properties; apparent viscosity (?), ... -
Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
Dertli E.; Yilmaz M.T.; Tatlisu N.B.; Toker O.S.; Cankurt H.; Sagdic O. (Elsevier Ltd, 2016)In this work, the role of in situ exopolysaccharide (EPS) production under different fermentation conditions on physicochemical, microbiological, textural and microstructural properties of sucuk was determined. For this ... -
Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties
Yilmaz M.T.; Yilmaz A.; Akman P.K.; Bozkurt F.; Dertli E.; Basahel A.; Al-Sasi B.; Taylan O.; Sagdic O. (Elsevier Ltd, 2019)Fabrication of essential oil loaded-chitosan nanoparticles using electrospraying technique appears to be a novel strategy to develop thermally stable nanoparticles possessing higher encapsulation efficiency and particle ... -
Impact of exopolysaccharide production on functional properties of some Lactobacillus salivarius strains
Mercan E.; İspirli H.; Sert D.; Yılmaz M.T.; Dertli E. (Springer Verlag, 2015)The aim of this work was to characterize functional properties of Lactobacillus salivarius strains isolated from chicken feces. Detection of genes responsible for exopolysaccharide (EPS) production revealed that all strains ... -
A novel antifungal surface-coating application to limit postharvest decay on coated apples: Molecular, thermal and morphological properties of electrospun zein–nanofiber mats loaded with curcumin
Yilmaz A.; Bozkurt F.; Cicek P.K.; Dertli E.; Durak M.Z.; Yilmaz M.T. (Elsevier Ltd, 2016)Coating surfaces of fruit with electrospun zein mats with functionalized antimicrobial properties can be a novel strategy to prevent fungal colonization on fruit surfaces. In this study, we tested curcumin-loaded electrospun ... -
A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers
Ceylan Z.; Meral R.; Karakaş C.Y.; Dertli E.; Yilmaz M.T. (Elsevier Ltd, 2018)Nanoencapsulation of probiotic bacteria (L. rhamnosus) into poly(vinyl alcohol) & sodium alginate-based nanofibers (VSPBe) and also the production of poly(vinyl alcohol) & sodium alginate-based nanofibers (VS) were ... -
Optimization of pectin extraction from orange pulp and characterization of compositional and steady shear properties [Portakal posasından modifiye pektin eldesi ve optimizasyonu, kompozisyonel ve yatışkan faz özelliklerinin karakterizasyonu]
Yilmaz M.T.; Muslu A.; Karasu S.; Bozkurt F.; Dertli E. (Namik Kemal University - Agricultural Faculty, 2017)Pectin, which is one of the most important wastes of fruit juice industry, was extracted from orange pulp at optimum conditions (pH, time and temperature) and modified using pectinase. The effect of modification on the ... -
Physicochemical characterisation of an ?-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applications
İspirli H.; Sagdic O.; Yılmaz M.T.; Dertli E. (Elsevier Ltd, 2019)Lactobacillus reuteri strain (E81) is an alpha glucan producer from traditional sourdough and the physicochemical characteristics of this glucan was determined in this study. The HPLC analysis confirmed the presence of ... -
Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
Yilmaz M.T.; Tatlisu N.B.; Toker O.S.; Karaman S.; Dertli E.; Sagdic O.; Arici M. (Elsevier Ltd, 2014)In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, ... -
Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization
Karasu S.; Toker O.S.; Yilmaz M.T.; Karaman S.; Dertli E. (Elsevier Ltd, 2015)This study was the first attempt to understand if thermal stability of any food product during storage could be determined. In this respect, a novel method, namely, the thermal loop test was used to determine structural ...