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Now showing items 1-20 of 104

CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUM-PACKED TURKISH KASHAR CHEESE DURING RIPENING

Tarakci, Zekai; Kucukoner, Erdogan (UNIV ZAGREB, FAC AGRICULTURE-ZAGREB, 2006)

The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), ...
Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health

Simsek, Atilla; Aykut, Osman (TAYLOR & FRANCIS LTD-ABINGDON, 2007)

In this study, the levels of boron (B), cobalt (Co), copper (Cu), chromium (Cr), iron (Fe), lithium (Li), nickel (Ni), selenium (Se) and zinc (Zn) microelements in 16 hazelnut samples were determined by inductively coupled ...
The effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese

Tarakci, Zekai; Tuncturk, Yusuf (WILEY-BLACKWELL-HOBOKEN, 2008)

The influence of different adjunct cultures on some of the chemical and biochemical properties of white-brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese ...
Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese

Tuncturk, Yusuf; Tarakci, Zekai; Durmaz, Hisamettin (M H SCHAPER GMBH CO KG-ALFELD, 2008)

The influence of four commercially available different starter cultures, namely cheese culture CC (Lactoccocus (Lc.) lactis ssp. lactis and Lc. lactis ssp. cremoris), yoghurt culture YC (Streptococcus (St.) thermophilus ...
Chemical compositions and mineral contents of herbs added to dairy products in East Anatolia region of Turkey

Sancak, Hakan; Kilicel, Fevzi; Tarakci, Zekai; Durmaz, Hisamettin (WALTER DE GRUYTER GMBH-BERLIN, 2008)

In this study, a total of 120 herb samples from six different species Allium sp. sirmo, Chaerophyllum sp. mendi, Prangos sp. helis, Anethum graveolens dill, Mentha sp. mint and Petroselinum crispum parsley - added to dairy ...
Survey of trace metals in Turkish Kes cheese

Kilicel, Fevzi; Tarakci, Zekai; Sancak, Hakan; Durmaz, Hisamettin (FREUND PUBLISHING HOUSE LTD-TEL AVIV, 2008)

Kes cheese, a traditional Turkish dairy product, is commonly made around Ordu, Giresun and other cities in Blacksea region of Turkey. The different heavy metals were determined in commercial Turkish Kes cheese by Flame ...
The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

Temiz, Hasan; Tarakci, Zekai; Aykut, Umut; Turhan, Sadettin (WILEY-HOBOKEN, 2009)

In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were ...
Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese

Tarakci, Zekai; Akyuz, Nurhan (TAYLOR & FRANCIS INC-PHILADELPHIA, 2009)

In this research, two kinds of filling methods (block and pieced) in two container types (pot and plastic) were used for the preparation of Otlu cheeses. The uses of different containers influenced (P 0.01) acidity, pH, ...
A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Dervisoglu, M.; Tarakci, Z.; Aydemir, O.; Temiz, H.; Yazici, F. (TAYLOR & FRANCIS INC-PHILADELPHIA, 2009)

Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, ...
Phytosterols in 17 Turkish hazelnut (Corylus avellana L.) cultivars

Yorulmaz, Ash; Velioglu, Y. Sedat; Tekin, Aziz; Simsek, Atilla; Drover, John C. G.; Ates, Jale (WILEY-HOBOKEN, 2009)

The phytosterol contents of the oils from 17 Turkish hazelnut cultivars were determined by gas chromatography with a flame ionization detector. The total phytosterol content varied from 1180.4 (Uzunmusa-Ordu) to 2239.4 ...
A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

Tarakci, Zekai; Temiz, Hasan (WILEY-HOBOKEN, 2009)

Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has ...
Influence of Kiwi Marmalade on the Rheology Characteristics, Color Values and Sensorial Acceptability of Fruit Yogurt

Tarakci, Zekai (KAFKAS UNIV, VETERINER FAKULTESI DERGISI-KARS, 2010)

The effect of Kiwi marmalade on some chemical characteristics, viscosity, syneresis, and L*, a* and b* colour values and sensorial properties of yogurt were examined at a seven-day interval for 21 days. Significant differences ...
Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening

Ekici, K.; Tarakci, Z.; Alemdar, S.; Alisarli, M. (ASIAN JOURNAL OF CHEMISTRY-SAHIBABAD, 2010)

Effect of cheese starters (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris; CC). yoghurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: YC) and helveticus starter ...
Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

Tarakci, Zekai; Temiz, Hasan; Aykut, Umut; Turhan, Sadettin (TAYLOR & FRANCIS INC-PHILADELPHIA, 2011)

The 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 ...
The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage

Tarakci, Zekai; Temiz, Hasan; Ugur, Atnan (WILEY-HOBOKEN, 2011)

The aim of this study was to investigate the influence of different herbs on physicochemical and organoleptic quality of labneh during storage. Analyses were carried out at 10-day intervals in a storage period of 30 days. ...
The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt

Temiz, Hasan; Tarakci, Zekai; Karadeniz, Turan; Bak, Tuba (ANKARA UNIV, FAC AGR-DISKAPI, 2012)

The objective of this study was to investigate the physico-chemical and sensorial changes during storage period in yogurts that were manufactured by adding loquat fruit (Eriobotrya japonica) marmalade at 4 different ratios ...
Potential of water-in-oil microemulsions for the selective separation and purification of β-galactosidase

Mazi, BG.; Hamamci, Haluk; Dungan, Stephanie R. (ELSEVIER SCIENCE BV-AMSTERDAM, 2012)
Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana

Tarakci, Z.; Anil, M.; Koca, I.; Islam, A. (CODON PUBLICATIONSLEVEL 9, 167 EAGLE ST, BRISBANE, QLD 4000, AUSTRALIA, 2013)

Tarhana, a traditional fermented food produced from a mixture of wheat flour and yoghurt, is widely consumed in Turkey. The aim of this study was to investigate the effect of cherry laurel pulp on the physico-chemical, ...
Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types

Tarakci, Zekai; Ugur, Atnan; Temiz, Hasan; Dag, Besir (WFL PUBLMERI-RASTILANTIE 3 C, HELSINKI FI-00980, FINLAND, 2013)

The aim of this study was to investigate the effects of adding yogurt and roasting treatment on some physicochemical, L*, a* and b* colour values and organoleptic acceptability properties of lettuce types. The 10 different ...
In vitro antioxidant and antimicrobial activity of some Lamiaceae species

Albayrak, Sevil; Aksoy, Ahmet; Albayrak, Songul; Sagdic, Osman (SPRINGER INTERNATIONAL PUBLISHING AG-CHAM, 2013)

The methanolic extracts, infusions, decoctions and hydrosols of six plants were investigated for their total phenolic contents, antioxidant and antimicrobial activities: Mentha piperita (Peppermint), Thymus vulgaris (thyme), ...

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