Tereyağına probiyotik kültür ve lif ilavesiyle fonksiyonel özellik kazandırılması

Kesler, Y., Erciyes Univ., Faculty of Engineering, Kayseri . Div. of Food Engineering

The production of functional butter with addition of food fiber and probiotic bacteria | Tereyağına probiyotik kültür ve lif ilavesiyle fonksiyonel özellik kazandırılması

2008

Kesler, Y., Erciyes Univ., Faculty of Engineering, Kayseri (Turkey). Div. of Food Engineering

anglais. Prebiotics and probiotics are increasingly used to produce potentially symbiotic foods, particularly through dairy products. It is well known that both ingredients may offer some benefits to improve the host health.

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turc. Özellikle süt ürünleri içerisinde potansiyel simbiyotik gıdalar üretmek için prebiyotik ve probiyotiklerin kullanımı sürekli artmaktadır. Bu iki bileşenin de insan sağlığını iyileştirdiği iyi bilinen bir gerçektir.

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Mots clés AGROVOC

acide gras acidez acidity alimentos sanos almacenamiento analyse organoleptique ash content beurre butter cell culture chemical composition color colour composition chimique contenido de ceniza contenido de materia seca couleur culture de cellule dietary fibres dry matter content fatty acids fibra de la dieta fibre alimentaire food adulteration formulaciones formulation formulations health foods inulin inulina inuline lactic acid bacteria linoleic acid mantequilla melting point organoleptic analysis peroxides point de fusion probiotics probiotique production stockage storage temperatura temperature teneur en cendres turkey turquie

Informations bibliographiques

Editeur

Erciyes Univ., Graduate School of Natural and Applied Sciences

Pagination

56 p.

D'autres materias

Bacterias acidolaicticas; Aliment santa© pour homme; Teneur en matia¨re sa¨che; Aucidos grasos; Turquaa; Acidita©; Produccia³n; Composicia³n quimica; Adulteracia³n de alimentos; Punto de fusia³n; Anailisis organola©ptico; Probia³ticos; Pa©roxyde; Adulta©ration des aliments homme; Tempa©rature; Cultivo de ca©lulas; Pera³xidos; Bacta©rie lactique; Acide linola©ique; Aucido linola©ico

Langue

turc

Note

Summaries (En, Tr)

20 tables

9 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Auteur institutionnelle

Erciyes Univ., Graduate School of Natural and Applied Sciences, Kayseri (Turkey)

Sur AGRIS depuis: 2012-10-15

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Cette notice bibliographique a été fournie par Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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The production of functional butter with addition of food fiber and probiotic bacteria | Tereyağına probiyotik kültür ve lif ilavesiyle fonksiyonel özellik kazandırılması

2008

Mots clés AGROVOC

Informations bibliographiques