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Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Journal of Functional Foods · Eylül 2017

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YÖKSİS Kayıtları
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Journal of Functional Foods · 2017 SCI-Expanded
Doç. Dr. TALHA DEMİRCİ →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 16 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Sideritis galatica Bornm A source of multifunctional agents for the management of oxidative damage Alzheimer s s and diabetes mellitus
2014 ISSN: 17564646 SCI-Expanded 1 atıf
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A comparative study of Bulgarian and Turkish Asphodeline lutea root extracts HPLC UV profiles enzyme inhibitory potentials and anti proliferative activities against MCF 7 and MCF 10A cell lines
2015 ISSN: 17564646 SCI-Expanded 1 atıf
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Crepis foetida L subsp rhoeadifolia Bieb Celak as a source of multifunctional agents Cytotoxic and phytochemical evaluation
2015 ISSN: 17564646 SCI-Expanded
Prof. Dr. GÖKHAN ZENGİN →
Crepis foetida L subsp rhoeadifolia Bieb Celak as a source of multifunctional agents Cytotoxic and phytochemical evaluation
2015 ISSN: 17564646 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
A comparative study of Bulgarian and Turkish Asphodeline lutea root extracts HPLC UV profiles enzyme inhibitory potentials and anti proliferative activities against MCF 7 and MCF 10A cell lines
2015 ISSN: 17564646 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Sideritis galatica Bornm A source of multifunctional agents for the management of oxidative damage Alzheimer s s and diabetes mellitus
2014 ISSN: 17564646 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Crepis foetida L subsp rhoeadifolia Bieb Celak as a source of multifunctional agents Cytotoxic and phytochemical evaluation
2015 ISSN: 17564646 SCI-Expanded
Dr. Öğr. Üyesi PEMBEGÜL UYAR ARPACI →
Biological and chemical insights of Morina persica L A source of bioactive compounds with multifunctional properties
2016 ISSN: 1756-4646 SCI-Expanded
Prof. Dr. AHMET UYSAL →
Chemical and biological approaches on nine fruit tree leaves collected from the Mediterranean region of Turkey
2016 ISSN: 17564646 SCI-Expanded
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Biological and chemical insights of Morina persica L A source of bioactive compounds with multifunctional properties
2016 ISSN: 17564646 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Biological and chemical insights of Morina persica L A source of bioactive compounds with multifunctional properties
2016 ISSN: 17564646 SCI-Expanded
Dr. Öğr. Üyesi ERDOĞAN GÜNEŞ →
Chemical and biological approaches on nine fruit tree leaves collected from the Mediterranean region of Turkey
2016 ISSN: 17564646 SCI-Expanded
Prof. Dr. GÖKHAN ZENGİN →
Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity
2017 ISSN: 1756-4646 SCI
Prof. Dr. MEHMET AKBULUT →
Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity
2017 ISSN: 17564646 SCI-Expanded
Prof. Dr. HACER ÇOKLAR →
Anti-diabetic and anti-hyperlipidemic properties of Capparis spinosa L.: In vivo and in vitro evaluation of its nutraceutical potential
2017 ISSN: 17564646 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
2017 ISSN: 1756-4646 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →

Makale Bilgileri

Dergi Journal of Functional Foods
ISSN17564646
Yayın TarihiEylül 2017
Cilt / Sayfa36 · 396-403
DOI10.1016/j.jff.2017.07.019
Scopus ID2-s2.0-85024855485
Özet Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L. casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt.

Yazarlar (5)

1
Talha Demirci
2
Kübra Aktaş
3
Didem Sözeri Atik
4
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
5
Nihat Akın
ORCID: 0000-0002-0966-1126

Anahtar Kelimeler

Prebiotic Probiotic Rice bran Yoghurt

Kurumlar

Gümüşhane Üniversitesi
Gumushane Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Functional Foods
Q1 OA
SJR Skoru0,799
H-Index158
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Food Science (Q1)
Medicine (miscellaneous) (Q2)
Nutrition and Dietetics (Q2)
Dergi sayfasına git

Metrikler

111
Atıf
5
Yazar
4
Anahtar Kelime

Sistemimizdeki Yazarlar

TD
TALHA DEMİRCİ
Doç. Dr.

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