Article
Food Science & Technology
Zeynep B. Guzel-Seydim, Caglar Gokirmakli, Annel K. Greene
Summary: Milk kefir grains and water kefir grains have significant differences in structure, microbial content, and impact on the finished beverage product. The fermented beverages produced from these grains have different physical and chemical characteristics as well as different microbiological composition. Consumption of natural probiotic-containing foods like MK and WK may help improve gut health and overall health, potentially aiding in protection against COVID-19.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Nayil Dinkci, Merve Aktas, Vildan Akdeniz, Alexandrina Sirbu
Summary: The study evaluated the use of hazelnut skin as a functional additive in yogurt and found that it significantly increased total solids and fat content, decreased titratable acidity, and improved antioxidant activity. The enrichment with hazelnut skin also enhanced yogurt bacteria viability, water holding capacity, and antioxidant values, with the best results seen in yogurt enriched with 4% hazelnut skin. Yogurts with hazelnut skin had low instrumental texture parameters and apparent viscosity values but acceptable sensorial properties, increasing their consumption potential.
Article
Biochemistry & Molecular Biology
Agata Biadala, Noranizan Mohd Adzahan
Summary: The study aimed to evaluate the antioxidant potential of goat's milk and whey fermented with selected bacteria strains, showing that products fermented with L. acidophilus had the highest antioxidant potential. Additionally, it was found that the antioxidant potential of most samples increased significantly with cooling storage time. The metabolic activity of tested lactic acid bacteria was highest in cow's milk.
Article
Chemistry, Applied
Cristiane P. Larosa, Celso F. Balthazar, Jonas T. Guimaraes, Larissa P. Margalho, Felipe S. Lemos, Felipe L. Oliveira, Yuri K. D. Abud, Celso Sant'Anna, Maria Carmela K. H. Duarte, Daniel Granato, Renata S. L. Raices, Monica Q. Freitas, Anderson S. Sant'Ana, Erick Almeida Esmerino, Tatiana C. Pimentel, Marcia Cristina Silva, Adriano G. Cruz
Summary: The addition of different types of sugar increased the population of Lactobacillus, antioxidant activity, and antagonistic activity against pathogens in sheep milk kefir, while also improving the fatty acid profile and volatile compounds.
Article
Food Science & Technology
Mariangela Valletta, Nicoletta Campolattano, Ida De Chiara, Rosangela Marasco, Vikram Pratap Singh, Lidia Muscariello, Paolo Vincenzo Pedone, Angela Chambery, Rosita Russo
Summary: Due to the increasing consumer attention to functional foods with probiotics, the market for fermented milk beverage Kefir is growing. There is a demand for new methods to certify the authenticity of Kefir products. In this study, an innovative nanoLC-ESI-MS/MS-based methodology was developed to profile lactic acid bacteria in Kefir products and grains at different levels. This methodology enables the authentication of probiotic starters and provides insights into the composition of lactic acid bacteria in unlabelled Kefir, highlighting the potential of LC-MS/MS as a sensitive tool for assessing the authenticity of fermented foods.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Sinem Bengi, Oguz Gursoy, Hande Ozge Guler Dal, Yusuf Yilmaz
Summary: This study investigated the effects of different ratios of propolis extract (PE) on strawberry-flavored kefir drinks. The results showed that a ratio of 0.225% PE was recommended for the production of kefir drinks with acceptable sensory characteristics and increased functional properties, which could be stored for up to 8 days.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Anica Bebek Markovinovic, Predrag Putnik, Tomislav Bosiljkov, Deni Kostelac, Jadranka Frece, Ksenija Markov, Adrijana Zigolic, Jelena Kaurinovic, Branimir Pavlic, Boris Duralija, Sandra Zavadlav, Danijela Bursac Kovacevic
Summary: 3D printing technology is an innovative design technology that can meet consumers' individual nutritional and sensory needs. This study aimed to use 3D printing to produce a strawberry-based functional product and investigate the effects of different additives and process parameters on its properties. The results showed that the strawberry product had good nutritional, antioxidant, and microbiological properties.
Article
Food Science & Technology
Ferhat Ozcelik, Ecem Akan, Ozer Kinik
Summary: The study found that rosehip and pomegranate beverages had the highest total phenolic compound content and DPPH radical scavenging activity during the storage period. The highest counts of Lactobacillus spp. and Lactococcus spp. were determined in rosehip beverage, and pomegranate and rosehip beverages were more preferred by panelists.
Article
Food Science & Technology
Jorge Luis Paredes, Maria Luisa Escudero-Gilete, Isabel Maria Vicario
Summary: The study found that the amount of kefir grains and fermentation time significantly impact the composition, sensory qualities, and color of fermented beverage made from a mixture of fruits and vegetable juice. The optimum conditions were determined to be using 2% (w/v) kefir inoculum during 24 hours of fermentation time for achieving the highest overall acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shujun Chen, Yue Wang
Summary: In this study, millet flour and two protein powders with rich lysine content (whey protein isolate powder and soybean protein isolate powder) were rationally compounded as amino acid balanced millet compound powder based on amino acid pattern and amino acid nutrition evaluation methods (AAS, CS, SRCAA). The millet compound powder was fermented by Lactobacillus kefir into millet nutritional fermented milk with the unique flavor of probiotic fermentation. The antioxidant activity of millet nutritional fermented milk was compared to that of millet pulp before fermentation using gastrointestinal digestion simulation in vitro, and it was found that millet nutritional fermented milk had strong antioxidant activity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Anica Bebek Markovinovic, Dora Brdar, Predrag Putnik, Tomislav Bosiljkov, Ksenija Durgo, Ana Hudek Turkovic, Irena Brcickaraconji, Karlo Jurica, Branimir Pavlic, Daniel Granato, Danijela Bursac Kovacevic
Summary: This study investigates the use of Arbutus unedo L. fruits for the production of functional foods through three-dimensional printing (3DP). The fruits are found to be a good source of bioactive compounds and antioxidants, with antimicrobial properties. Different printing parameters significantly affect the properties of the 3DP products.
Article
Chemistry, Applied
Hao Wang, Xiaomeng Sun, Xiao Song, Mingruo Guo
Summary: This study utilized high-throughput sequencing to analyze microbial diversity in kefir grains and determined peptides and volatile compounds in goat milk kefir using proteomic platform and Gas Chromatography-Ion Mobility Spectrometry. The different content of Lactobacillus genera in kefir grains was found to be highly associated with the proteolytic ability in goat milk kefir. Contents of volatile compounds in goat milk kefir were also correlated to the bacteria and fungi in kefir grains, especially Lactobacillus spp. and Saccharomyces spp.
Article
Biotechnology & Applied Microbiology
Caglar Gokirmakli, Zeynep B. Guzel-Seydim
Summary: This study aimed to compare the differences and similarities between milk kefir grain and water kefir grain. Significant differences were found in microbiological content, chemical properties, and colors between the two types of grains. Milk kefir grain has more nutritional content while water kefir grain is a good source for minerals and health-friendly micro-organisms.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Alvaro Villanueva-Lazo, Sergio Montserrat-de la Paz, Noelia Maria Rodriguez-Martin, Francisco Millan, Cecilio Carrera, Justo Javier Pedroche, Maria del Carmen Millan-Linares
Summary: The study demonstrated that CPH15A obtained by Alcalase hydrolysis has potent antihypertensive and antioxidant properties, making it an effective alternative to other plant protein ingredients in the food industry.
Article
Food Science & Technology
Laura Principato, Daniele Carullo, Guillermo Duserm Garrido, Andrea Bassani, Roberta Dordoni, Giorgia Spigno
Summary: This study investigated the structural and lubricant performances of five commercial hazelnut/cocoa spreads with different compositions using rheology/tribology. The samples were found to be pseudo-plastic and viscoelastic materials, with the elastic component prevailing over the viscous one. Differences in consistency index were observed depending on the total lipid content. An increase in temperature enhanced spread fluidity and decreased viscosity. Tribological analysis showed that the friction factor at the initial eating stage was strongly affected by the amounts of solid fat or hazelnut percentage.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Engineering, Chemical
Ilyas Atalar, Fehmi Yazici
Article
Food Science & Technology
Osman Gul, Ilyas Atalar
FOOD SCIENCE AND BIOTECHNOLOGY
(2019)
Article
Food Science & Technology
Ilyas Atalar, Osman Gul, Furkan Turker Saricaoglu, Aysegul Besir, Latife Betul Gul, Fehmi Yazici
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2019)
Article
Engineering, Chemical
Oguz Aydemir, Ilyas Atalar
JOURNAL OF FOOD PROCESS ENGINEERING
(2019)
Article
Food Science & Technology
I Atalar, O. Gul, M. Mortas, L. B. Gul, F. T. Saricaoglu, F. Yazici
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2019)
Article
Food Science & Technology
Ilyas Atalar, Furkan T. Saricaoglu, Halil I. Odabas, Volkan A. Yilmaz, Osman Gul
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Engineering, Chemical
Ilyas Atalar, Abdullah Kurt, Furkan Turker Saricaoglu, Osman Gul, Huseyin Genccelep
Summary: The agglomeration process has been shown to improve the instant and physical properties of mushroom powders, making them easier to process in the industry. The increased emulsifying properties also provide a good opportunity for the use of agglomerated mushroom powders in emulsion systems.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Food Science & Technology
Osman Gul, Furkan Turker Saricaoglu, Ilyas Atalar
Summary: Hazelnut proteins can form good gel structures with acidification, and gel properties can be improved by high pressure homogenization treatment, resulting in cold-set hazelnut beverage gels with higher apparent viscosities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Oguz Aydemir, Furkan Turker Saricaoglu, Ilyas Atalar
Summary: A new cocoa carob cream was developed and the most preferred combination by panelists was found to be 10% carob flour and 5/95% palm stearin/palm olein ratio. The palm oil mixture ratio had a greater impact on the product characteristics than the carob flour content.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Ilyas Atalar, Abdullah Kurt, Osman Gul, Fehmi Yazici
Summary: Incorporating high pressure homogenized hazelnut milk into ice cream can enhance the rheological, textural, physical, functional, and sensory properties of ice cream, improving water-holding properties, flow behaviors, and emulsifying capacity, while increasing consistency, total phenolic content, and antioxidant activity.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2021)
Article
Multidisciplinary Sciences
Osman Gul, Ilyas Atalar, Mustafa Mortas, Furkan Turker Saricaoglu, Aysegul Besir, Latife Betul Gul, Fehmi Yazici
Summary: Hazelnut beverage can be used in yoghurt production to improve water holding capacity and viscosity, increase total phenolic compounds and antioxidant activity, and enhance the content of unsaturated fatty acids. Among the tested ratios, 3/1 ratio showed the best appearance, flavor, and overall acceptability.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
(2022)
Article
Chemistry, Applied
Ilyas Atalar, Osman Gul, Abdullah Kurt, Furkan Turker Saricaoglu, Huseyin Genccelep
Summary: This research aimed to investigate the effects of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of frankfurter-type sausages during cold storage. A 1% HC concentration was selected based on its high emulsion capacity and stability. The addition of HC increased the hardness and chewiness properties, and decreased weight loss of sausages during storage. Furthermore, HC incorporation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Engineering, Chemical
Osman Gul, Ilyas Atalar, Fatih Tornuk, Abdullah Akgun
Summary: Boza is a traditional fermented cereal-based beverage with a short shelf life. Spray drying is a promising method to prolong its durability. This study investigated the optimal spray drying conditions for boza powder production and found that an air inlet temperature of 148 degrees C, a feed temperature of 9 degrees C, and a feed flow rate of 10 ml/min were the best conditions. These conditions resulted in low deviations between predicted and experimental values.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Osman Gul, Furkan Turker Saricaoglu, Ilyas Atalar, Latife Betul Gul, Fatih Tornuk, Senay Simsek
Summary: High-intensity ultrasound treatments had significant effects on the properties of sesame protein isolates, improving particle size distribution, hydrophobicity, free -SH groups, zeta potential, water solubility, and gelation temperature. It also affected the secondary structure and microstructure of the proteins.
Article
Food Science & Technology
Osman Gul, Oguz Aydemir, Ilyas Atalar, Mustafa Mortas, Muhammet Dervisoglu
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2019)
