Yazar "Tarakci, Zekai" için listeleme
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Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)
Temiz, Hasan; Tarakci, Zekai (Springer India, 2017)Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed ... -
The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage
Tarakci, Zekai; Temiz, Hasan; Ugur, Atnan (Wiley-Blackwell, 2011)The aim of this study was to investigate the influence of different herbs on physicochemical and organoleptic quality of labneh during storage. Analyses were carried out at 10-day intervals in a storage period of 30 days. ... -
The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt
Temiz, Hasan; Tarakci, Zekai; Karadeniz, Turan; Bak, Tuba (Ankara Univ, Fac Agr, 2012)The objective of this study was to investigate the physico-chemical and sensorial changes during storage period in yogurts that were manufactured by adding loquat fruit (Eriobotrya japonica) marmalade at 4 different ratios ... -
Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana
Anil, Munir; Durmus, Yusuf; Tarakci, Zekai (Emerald Group Publishing Ltd, 9999)Purpose Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free ... -
The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese
Temiz, Hasan; Tarakci, Zekai; Aykut, Umut; Turhan, Sadettin (Wiley, 2009)In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were ... -
Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese
Tarakci, Zekai; Temiz, Hasan; Aykut, Umut; Turhan, Sadettin (Taylor & Francis Inc, 2011)The effect of wild garlic herb (Allium sp.) on color, free fatty acids, chemical and sensorial properties of Herby-Pickled cheese were investigated during ripening. Analyses were carried out on 2, 30, 60, and 90 days of ... -
Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types
Tarakci, Zekai; Ugur, Atnan; Temiz, Hasan; Dag, Besir (Wfl Publ, 2013)The aim of this study was to investigate the effects of adding yogurt and roasting treatment on some physicochemical, L*, a* and b* colour values and organoleptic acceptability properties of lettuce types. The 10 different ... -
A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese
Tarakci, Zekai; Temiz, Hasan (Wiley, 2009)Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has ... -
Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades
Temiz, Hasan; Tarakci, Zekai; Yarilgac, Tarik; Dag, Besir (Wiley, 2018)In this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the ...
