Papers by Arzu AKPINAR BAYIZIT
Journal of Food Processing and Preservation
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Uludağ Üniversitesi Ziraat Fakültesi, 2002
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Uludağ Üniversitesi, Jan 26, 2016
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Bu calismada, bazi soguk mezelerin hijyenik kalitelerinin belirlenm esine calisilmistir. Incelene... more Bu calismada, bazi soguk mezelerin hijyenik kalitelerinin belirlenm esine calisilmistir. Incelenen soguk meze ornekleri piyasadaki cesitli merkezlerde uretilip, satisa sunulan Acili Ezme, Borani, Haydari, Italyan Salatasi, Mantar Salatasi, Sosis Salatasi ve Patlican salatasindan olusmaktadir. Orneklerin yap ila n m ik ro b iyo lo jik a n a liz le rin e gore, en yukse k toplam mezofil aerob m ik ro o rg an izm a 5.78 log 10 kob/g ile maya-kuf sayilari 5.32 log 10 kob/g Haydari orneklerinde ve psikrofil bakteri sayisi 3.76 log 10 kob/g degeri ile Italyan salatasi orn e k le rin d e en yuksek o larak bulunmustur. Staphylococcus aureus sayisi en yuksek ortalama 4.12 log 10 kob/g d egeri ile Acili ezme ve Koliform grubu m ikro o rg an izm a sayisi en yuksek ortalama 3.00 log 10 kob /g d e g e ri ile ’S o s is sa la ta s i o rn e k le rin d e sa p ta nm is tir. S o g u k m eze o rn e k le rin in % 1 1 'inde Escherichia coli ve %2 6 's in d a Salmonella-Shigella belirlenmistir. Son...
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Propolis (ari zamki ya da prepoli) yapiskan, kendine ozgu kokusu olan, acik kahverengiden koyu ka... more Propolis (ari zamki ya da prepoli) yapiskan, kendine ozgu kokusu olan, acik kahverengiden koyu kahverengiye kadar rengi degisebilen bir maddedir. Propolisin temel bilesenleri terapotik, biyolojik ve fonksiyonel yararlar gostermektedir. Bunlar; Antimikrobiyal, antikarsinojen, antioksidan ve iltihaplanmayi onleyici etkileri ile birlikte, yaniklarin, kalp-damar ve mide-barsak rahatsizliklarinin tedavisidir.
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Akademik Gıda, Oct 1, 2004
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Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, Dec 1, 2021
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Yaglarin, saglikli ve uretken bir hayatin saglanmasi icin onemli fonksiyonlari vardir. Zengin bir... more Yaglarin, saglikli ve uretken bir hayatin saglanmasi icin onemli fonksiyonlari vardir. Zengin bir enerji kaynagi olmalari ile birlikte, A, D, E ve K vitaminlerinin, linoleik ve « - linolenik asit gibi temel esansiyel yag asitleri ile arasidonik, eikozapentaeoik ve dokozahekzaenoik asit gibi sartli esansiyel yag asitlerinin temel kaynagidirlar. Bu makalede coklu-doymamis yag asitlerinin insan sagligi uzerinde onemi incelenecektir.
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Mljekarstvo, 2009
Whey, a valuable by-product of cheese manufacture, is the liquid fraction drained from the curd. ... more Whey, a valuable by-product of cheese manufacture, is the liquid fraction drained from the curd. Recently, the biological properties of individual whey constituents, such as a-lactalbumin (a-La) and b-lactoglobulin (b-Lg), lactoperoxidase (LP), lactoferrin (LF), glycomacropeptide (GMP) and immunoglobulins (IgGs), have become a focus of commercial interest as potential ingredients of so-called functional or health-promoting foods. They are known to be involved in antioxidant activity, anticarcinogenic effects, immunomodulation, passive immunity, anti-microbial effects, binding of toxins, promotion of cell growth, platelet binding, anti-inflammatory and anti-hypertensive actions Summary
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The increased incidences of obesity and related health issues have resulted in an increased produ... more The increased incidences of obesity and related health issues have resulted in an increased production and consumption of foods made with non-nutritive sweeteners without the risk of consuming additional calories contributed by normal sugar-based products. In this study, growing of probiotic bacteria L. casei on the different substrates such as glucose, inulin and 0.25, 0.50% stevia and viability were investigated. L. casei counts were stimulated by stevia the highest counts in basal medium and reconstituted fermented milk samples as much as glucose and inulin. Viable cell counts were higher than 8 log10 cfu g-1during fermentation for recommended therapeutic effect of food matrix on microbial survival rates. Stevia seems to be a better substrate and able to utilize for probiotic bacteria strains. KeywordsStevia, Sugar substitutes, Lactobacillus casei, Fermented Milk
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Papers by Arzu AKPINAR BAYIZIT