This study was carried out to determine the effect of different kefir applications (pure, glucose added, orange added, grapefruit added) and storage periods (the first day, 7th day and 21th day) on lactose rate, protein content, ash content, vitamin C content, pH, SH, oil rate, the rate of oil free dry matter, the rate of total dry matter. Besides, sensual analyses were made for color, odor and taste. While decrease occurred in lactose rate, vitamin C content, and pH with increasing storage period; protein content, SH, the rate of oil free dry matter and the rate of total dry matter increased with increasing storage period. The highest values in lactose rate, protein content, ash content, pH, oil rate were obtained from pure kefir. Orange ...
Water kefir is a fermented carbonated beverage and functional food with probiotic properties. Brocco...
Su kefiri, su kefiri tanelerinin su, şeker, kuru meyveler, limon vb. katkılar ilavesiyle oda sıcaklı...
Iodine is a vital trace element that must be constantly and daily supplied with food to the organism...
TEZ10367Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2016.Kaynakça (s. 57-66) var.xiv, 67 s....
Kefir is a food-based on pasteurized milk fermented using lactic acid bacteria, aceticacid bacteria,...
A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot and beet...
Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during...
u tez çalışmasında, farklı konsantrasyonlarda (%5, 10, 15 ve 20) maviyemiş pulpu kullanılarak üretil...
The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five di...
Kefir, bakteri ve mayaların etkileriyle kefir daneleri içinde simbiyotik birleşmesi ile oluşan ferme...
Bu projede insan sağlığına sebze ve meyvelerin yanında kefirin çok sayıdaki olumlu etkisinin kefir b...
Sunulan bu çalışmada Maraş tarhanası üretiminde yoğurda alternatif olarak kefir kullanılmış olup son...
TEZ9610Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2014.Kaynakça (s. 55-61) var.xiii, 63 s....
The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 º...
V diplomskem delu je prikazana analiza vpliva časa shranjevanja vodnih in mlečnih kefirnih zrn v deh...
Water kefir is a fermented carbonated beverage and functional food with probiotic properties. Brocco...
Su kefiri, su kefiri tanelerinin su, şeker, kuru meyveler, limon vb. katkılar ilavesiyle oda sıcaklı...
Iodine is a vital trace element that must be constantly and daily supplied with food to the organism...
TEZ10367Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2016.Kaynakça (s. 57-66) var.xiv, 67 s....
Kefir is a food-based on pasteurized milk fermented using lactic acid bacteria, aceticacid bacteria,...
A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot and beet...
Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during...
u tez çalışmasında, farklı konsantrasyonlarda (%5, 10, 15 ve 20) maviyemiş pulpu kullanılarak üretil...
The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five di...
Kefir, bakteri ve mayaların etkileriyle kefir daneleri içinde simbiyotik birleşmesi ile oluşan ferme...
Bu projede insan sağlığına sebze ve meyvelerin yanında kefirin çok sayıdaki olumlu etkisinin kefir b...
Sunulan bu çalışmada Maraş tarhanası üretiminde yoğurda alternatif olarak kefir kullanılmış olup son...
TEZ9610Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2014.Kaynakça (s. 55-61) var.xiii, 63 s....
The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 º...
V diplomskem delu je prikazana analiza vpliva časa shranjevanja vodnih in mlečnih kefirnih zrn v deh...
Water kefir is a fermented carbonated beverage and functional food with probiotic properties. Brocco...
Su kefiri, su kefiri tanelerinin su, şeker, kuru meyveler, limon vb. katkılar ilavesiyle oda sıcaklı...
Iodine is a vital trace element that must be constantly and daily supplied with food to the organism...