Yazar "Tatlisu N.B." için listeleme
-
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 ... -
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 ... -
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, ...