Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
Lwt · Nisan 2018
YÖKSİS Kayıtları
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
LWT · 2018 SCI-Expanded
Doç. Dr. TALHA DEMİRCİ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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2017 ISSN: 0023-6438 SCI-Expanded
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Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
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2021 ISSN: 0023-6438 SCI-Expanded Q1
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2022 ISSN: 0023-6438 SCI Q1
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Effect of drying process on oil, phenolic composition and antioxidant
activity of avocado (cv. Hass) fruits harvested at two different
maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
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Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
2021 ISSN: 0023-6438 SCI-Expanded Q1
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Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Dergi
Lwt
ISSN00236438
Yayın TarihiNisan 2018
Cilt / Sayfa90 · 339-345
Scopus ID2-s2.0-85039424043
Özet
In the present study, dark blue (BM) and white (WM) Myrtus communis (M. communis) pulps were added to probiotic goat milk ice cream formulations containing Lactobacillus casei (L. casei) 431 to evaluate prebiotic potentials of BM and WM fruits on L. casei 431. Additionally, the effects of storage and freezing process on viable L. casei 431 counts, total phenolic content (TPC) and antioxidant activity were examined. According to the results, it was determined that the BM and WM fruits had prebiotic potentials on L. casei 431. The freezing process of mixes reduced the counts of L. casei 431 by about 0.80–1.32 log CFU g−1 and this strain maintained high viability throughout the storage. After freezing process, TPC values of ice cream samples containing WM and BM fruits increased by 5.00 and 8.50 mg GAE 100 g−1, respectively. No alteration was detected in antioxidant activity during the storage.
Yazarlar (3)
1
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
2
Talha Demirci
3
Nihat Akın
ORCID: 0000-0002-0966-1126
Anahtar Kelimeler
Ice cream
Myrtus communis
Prebiotics
Probiotics
Total phenolic content
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1
OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Metrikler
66
Atıf
3
Yazar
5
Anahtar Kelime