Yazar "Ürkek, Bayram" için Gıda İşleme Bölümü Koleksiyonu listeleme
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Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry
Sayar, Esra; Şengül, Mustafa; Ürkek, Bayram (John Wiley and Sons Inc, 2022)Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples ... -
Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry
ürkek, Bayram; Şengül, Mustafa; Sayar, Esra (WILEY, 2022)Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples ... -
Comparison of some characteristics of homemade, local and national brands yoghurts
Aktas, Haktan; Urkek, Bayram; Aktas, Hacer Meral; Cetin, Bulent; Sengul, Mustafa (OVIDIUS UNIV PRESS, 2023)In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of ... -
Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
Kalaycı, Nagihan; ürkek, Bayram; Öztürk, Feyza; Şengül, Mustafa; Çiftçi, Esengül (SPRINGER NATURE, 2022)The cokelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb ... -
Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
Sengul, Mustafa; Can, Busra; Urkek, Bayram; Gurbuz-Kacan, Zeynep (ACAD BRASILEIRA DE CIENCIAS, 2022)In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 ... -
Effects of the addition of rose hip on various nutritional and quality properties of ice cream
Ürkek, Bayram (National Institute of Science Communication and Information Resources, 2021)In this study, the effects of rose hip (Rosa L.) on the physical, chemical and sensory characteristics, antioxidant activity and mineral contents of ice cream were investigated. Four different proportions (0, 5%, 10% and ... -
Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria
Aktaş, Haktan; Aktaş, Hacer Meral; ürkek, Bayram; Şengül, Mustafa; Çetin, Bülent (NCBI, 2023)Kefir, which has many beneficial effects on health, is one of the most consumed fermented milk products worldwide. It is important to increase consumption of the fermented product for public health. In this study, it was ... -
Kivi İlaveli Dondurmaların Bazı Fizikokimyasal, Reolojik ve Duyusal Özelliklerinin Belirlenmesi
Bu çalışmada farklı oranlarda (%4, %8, %12, %16 ve %20) kivi meyvesi ilave edilerek üretilen dondurmaların bazı fiziksel, kimyasal, reolojik ve duyusal özellikleri araştırılmıştır. Kivi oranının artması ile dondurma ... -
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Urkek, Bayram; Kalyas, Alperen (INST TECNOLOGIA PARANA, 2022)Sunulan araştırmada yoğurt üretiminde beş farklı keten tohumu tozu (FSP) oranı (%0, %0,25, %0,50, %0,75 ve %1) kullanılmış ve örnekler buzdolabında (+4 derece) 28 gün boyunca saklanmıştır. C). Yoğurtların asitlik, pH, ... -
Türkiye’de Üretilen Organik ve Konvansiyonel Sütlerin Bazı Fizikokimyasal Özellikleri ile Yağ Asitleri Kompozisyonu ve Antioksidan Kapasitesinin Belirlenmesi
Ürkek, Bayram; Şengül, Mustafa (2018)Bu çalışmada Türkiye’de üretilen konvansiyonel ve organik çiğ sütlerin bazı fizikokimyasal özellikleri, yağ asitleri kompozisyonu ve antioksidan kapasitesi üzerine çiftlik üretim tipinin (konvansiyonel ve organik) ve süt ...