Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4899
Full metadata record
DC FieldValueLanguage
dc.contributor.authorTarakci, Zekai-
dc.contributor.authorTemiz, Hasan-
dc.contributor.authorAykut, Umut-
dc.contributor.authorTurhan, Sadettin-
dc.date.accessioned2024-03-21T13:37:19Z-
dc.date.available2024-03-21T13:37:19Z-
dc.date.issued2011-
dc.identifier.citationTarakci, Z., Temiz, H., Aykut, U., Turhan, S. (2011). Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese. Int. J. Food Prop., 14(2), 287-299. https://doi.org/10.1080/10942910903176576en_US
dc.identifier.issn1094-2912-
dc.identifier.urihttp://dx.doi.org/10.1080/10942910903176576-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000287740300004-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4899-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractThe effect of wild garlic herb (Allium sp.) on color, free fatty acids, chemical and sensorial properties of Herby-Pickled cheese were investigated during ripening. Analyses were carried out on 2, 30, 60, and 90 days of ripening. Increasing of herb level in cheese, L* and b* values of cheese were decreased but, a* values was increased. The color values of all cheese samples changed significantly during ripening. The increase in herb levels in cheese resulted in a significant increase in total free fatty acids value. While the caproic, capric, lauric, myristic, and palmitic acid levels of cheese were significantly increased by herb addition, stearic and oleic acids values significantly decreased. The dry matter, fat, and pH values of control cheeses were found to be higher than those of the others herby cheeses. On the other hand, acidity of control cheese was lower than that of herb added-cheeses. Herb addition only affected significantly body and texture of cheese samples. Sensory scores determined in cheeses during ripening showed significant differences.en_US
dc.language.isoengen_US
dc.publisherTAYLOR & FRANCIS INC-PHILADELPHIAen_US
dc.relation.isversionof10.1080/10942910903176576en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPickled-Otlu cheese, Herby cheese, Allium sp, Color values, Free fatty acidsen_US
dc.subjectWHITE-BRINED-CHEESE, TRADITIONAL TURKISH CHEESE, BIOCHEMICAL-PROPERTIES, CHEDDAR CHEESE, FETA CHEESE, LIPOLYSIS, QUALITY, MILK, STARTER, PROTEOLYSISen_US
dc.titleInfluence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheeseen_US
dc.typearticleen_US
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-3510-4382en_US
dc.contributor.authorID0000-0002-9072-5560en_US
dc.identifier.volume14en_US
dc.identifier.issue2en_US
dc.identifier.startpage287en_US
dc.identifier.endpage299en_US
Appears in Collections:Gıda Mühendisliği

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.