Yazar "Mercan E." için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
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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 lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
The aim of this study was to understand how pine cone (PC) addition could acidify the milk and result in the production of yogurt. For this purpose, yogurts were produced with three different pine cones which were classified ... -
Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage
The aim of this study was to determine effects of high-pressure homogenization (HPH) treatment to milk concentrates on powder flow properties of skim milk powders (SMP). For this purpose, SMP samples were produced from ... -
Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan E.; Sert D.; Karakavuk E.; Akın N. (Blackwell Publishing Ltd, 2018)The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory ... -
Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt
In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were ... -
Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates
Effect of high-pressure (HPH) homogenisation on milk concentrates were studied. Skim and whole milk concentrates were homogenised at 0–150 and 0–40 MPa, respectively, and viscosity, particle size measurement, microbiological ... -
Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs
Backround: In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) ... -
Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders
Sert D.; Mercan E.; Aydemir S.; Civelek M. (Elsevier Inc., 2016)The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (<300,000, 300,000-700,000, >700,000 SCC/mL) were ... -
Fatty acid profile and quality specifications of chocolate spreads
This study examined the characteristics of 13 samples from 10 different brands of chocolate spread that are sold in markets in Turkey. Humidity level, oil content, pH value, color values (L*, a*, b*), were determined, ... -
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 ...