Now showing items 1-3 of 3
Halal status of enzymes used in food industry
(Elsevier Science London, 2017)
Background: Enzymes are extensively and increasingly used in research and food processing as important processing aids/biocatalysts. They can be produced by microorganisms through fermentation and can also be extracted ...
Characterization of hazelnut milk fermented by lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus
(Gıda Teknolojisi Derneği, 2018)
Raw hazelnut milk were used to develop new plant-based fermented product using commercial starter mix containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the ...
Characteristics of traditional Turkish fermented soudjouk and current situation
(SciRes Literature, 2017)
In this review study, it is aimed to give an information about the current situation and characteristics of the Traditional Turkish Fermented Soudjouk which has been known since ancient times and consumed with appreciation ...