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Scopus 🔓 Açık Erişim YÖKSİS DOI Eşleşti SJR Q2

Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

Journal of Food Science and Technology · Aralık 2019

YÖKSİS DOI Eşleşmesi Bulundu

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YÖKSİS Kayıtları
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
Journal of Food Science and Technology · 2019 SCI-Expanded
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
Journal of Food Science and Technology · 2019 SCI-Expanded
Dr. Öğr. Üyesi AYSUN ORAÇ →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Utilization of zero trans non interesterified and interesterified shortenings in cookie production
2014 ISSN: 0022-1155 SCI-Expanded
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Chemical and nutritional changes in bitter and sweet lupin seeds Lupinus albus L during bulgur production
2014 ISSN: 0022-1155 SCI-Expanded 2 atıf
Prof. Dr. MUSTAFA YORGANCILAR →
Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv Razaki V vinifera L during cold storage
2011 ISSN: 0022-1155 SCI 9 atıf
Prof. Dr. ALİ SABIR →
Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate Pekmez after different heat treatments
2011 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. ŞAKİR TAŞDEMİR →
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
2017 ISSN: 0022-1155 SCI-Expanded
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Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains
2018 ISSN: 0022-1155 SCI-Expanded
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The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
2018 ISSN: 0022-1155 SCI-Expanded
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The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
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Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
2017 ISSN: 0022-1155 SCI-Expanded
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Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
2017 ISSN: 0022-1155 SCI-Expanded
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The effects of conventional heating on phenolic compoundsand antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying temperatures on antioxidant activity, phenoliccompounds, fatty acid composition and tocopherol contentsin citrus seed and oils
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of heat treatment on phenolic compounds and fatty acidcomposition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of malt process steps on bioactive properties and fatty acidcomposition of barley, green malt and malt grains
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Microbiological and chemical properties of wet tarhana produced by different dairy products
2018 ISSN: 0022-1155 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: Impact onantioxidative, textural properties and survival of different probiotics
2019 ISSN: 0022-1155 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
The effect of harvest time and varieties on total phenolics,antioxidant activity and phenolic compounds of olive fruitand leaves
2019 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
2019 ISSN: 0022-1155 SCI-Expanded
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
2020 ISSN: 0022-1155 SCI-Expanded
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Makale Bilgileri

Dergi Journal of Food Science and Technology
ISSN00221155
Yayın TarihiAralık 2019
Cilt / Sayfa56 · 5474-5483
DOI10.1007/s13197-019-04019-7
Scopus ID2-s2.0-85070750333
Erişim🔓 Açık Erişim
Özet The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.

Yazarlar (9)

1
Talha Demirci
2
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
3
Aysun Oraç
ORCID: 0000-0002-2974-3356
4
Çiğdem Konak Göktepe
5
Didem Sözeri Atik
6
Kübra Aktaş
7
Sümeyye Demirci
8
Durmuş Sert
9
Nihat Akın
ORCID: 0000-0002-0966-1126

Anahtar Kelimeler

Immature wheat grain Prebiotic Probiotic Yoghurt

Kurumlar

Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Konya Gida ve Tarim Üniversitesi
Konya Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science and Technology
Q2
SJR Skoru0,716
H-Index120
YayıncıSpringer
ÜlkeIndia
Food Science (Q2)
Dergi sayfasına git

Metrikler

8
Atıf
9
Yazar
4
Anahtar Kelime

Sistemimizdeki Yazarlar

ÇK
ÇİĞDEM KONAK GÖKTEPE
Dr. Öğr. Üyesi

Hızlı Erişim

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