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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor AKARCA,Gökhan (1) AKIN,Nihat (1) ÖZTÜRK,Hale İnci (1) Palavra-chave Tulum cheese (2) Antimicrobial activity (1) Antioxidant activity (1) Bioactive peptide (1) CLA (1) Fatty acids (1) Hexanal (1) Mineral binding activity (1) Probiotic (1) Volatile compounds (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2018 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages Ciênc. Tecnol. Aliment. AKARCA,Gökhan. Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Tulum cheese; Probiotic; Fatty acids; CLA; Volatile compounds; Hexanal. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100102 Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening Ciênc. Tecnol. Aliment. ÖZTÜRK,Hale İnci; AKIN,Nihat. Abstract In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the number of peptides increased as the ripening days progressed due to proteolysis. DPPH results indicated that the antioxidant activity of peptides increased as the ripening days progressed for these cheeses. However, the highest antioxidant activity of peptide extracts was found in goat milk Tulum cheese according to the DPPH assay. The highest Iron (II) binding activity of peptide extracts was determined in goat milk Tulum cheese on the 60th day. Peptide extracts... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial activity; Antioxidant activity; Bioactive peptide; Mineral binding activity; Tulum cheese. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400674 Registros recuperados: 2 Primeira ... 1 ... Última

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