Yazar "6701802186" için WoS İndeksli Yayınlar Koleksiyonu 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 a 4,6???glucanotransferase from Lactobacillus reuteri E81 and production of malto-oligosaccharides with immune-modulatory roles
İspirli H.; Şimşek Ö.; Skory C.; Sağdıç O.; Dertli E. (Elsevier B.V., 2019)A wide number of Lactic Acid Bacteria (LAB) species produce ?-glucans with their ability to synthesize glucansucrases (GS) which use sucrose as substrate for the glucan production. Recently another group of enzymes in LAB ... -
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 ... -
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 ... -
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, ...