The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of kashar cheese
Abstract About 1.5%(v/v) thyme and clove essential oils were added to 1.5%(w/v) sorbitol‐
amended whey isolate‐based film. These films were used for coating traditional semi‐hard …
amended whey isolate‐based film. These films were used for coating traditional semi‐hard …
The effects of beeswax coating on quality of Kashar cheese during ripening
F Yilmaz, E Dagdemir - International journal of food science & …, 2012 - Wiley Online Library
The aim of this study was to evaluate the effects of the application of beeswax coating on the
microbiological, physicochemical and sensory properties of Kashar cheese during ripening …
microbiological, physicochemical and sensory properties of Kashar cheese during ripening …
The effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening
A Soleimani-Rambod, S Zomorodi… - Coatings, 2018 - mdpi.com
The object of this study was to investigate the possibility of using xanthan gum and flaxseed
mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples …
mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples …
Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese
F Yangılar, P Oğuzhan Yıldız - Journal of the Science of Food …, 2016 - Wiley Online Library
BACKGROUND The objective of the present study was to investigate the effects of the
dipping application of coating materials such as casein (Cas), casein/natamycin (Cas/N) and …
dipping application of coating materials such as casein (Cas), casein/natamycin (Cas/N) and …
Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157:H7 and Staphylococcus aureus
In this study, edible coating (WPIG) was produced by using 1.5%(w/v) sorbitol+ 5%(w/v)
whey protein isolate (WPI)+ 0.5%(w/v) alginate and 1.5%(v/v) ginger essential oil. Kashar …
whey protein isolate (WPI)+ 0.5%(w/v) alginate and 1.5%(v/v) ginger essential oil. Kashar …
[HTML][HTML] Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese
N Kavas, G Kavas - Food Science and Technology, 2016 - SciELO Brasil
In this study, the effects of edible film (EWPPCVV) produced by the addition (2% v/v) orange
essential oil (EOCVV) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on …
essential oil (EOCVV) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on …
[HTML][HTML] Chitosan/whey protein (CWP) Edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during storage of …
F Yangılar - Korean journal for food science of animal resources, 2015 - ncbi.nlm.nih.gov
The objective of present study was to evaluate the effects of the application of chitosan and
chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek …
chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek …
Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese
F Yangilar - Journal of Food Safety, 2017 - Wiley Online Library
Abstract Effects of the edible films coated with natamycin (N) solutions and enriched with
essential oils (EOs) were investigated on the chemical (eg, the rates of pH, dry matter, fat …
essential oils (EOs) were investigated on the chemical (eg, the rates of pH, dry matter, fat …
[HTML][HTML] Effect of the fish oil fortified chitosan edible film on microbiological, chemical composition and sensory properties of Göbek Kashar Cheese during ripening …
F Yangilar - Korean journal for food science of animal resources, 2016 - ncbi.nlm.nih.gov
Objective of the present study is to investigate the effect of coated edible films with chitosan
solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties …
solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties …
Use of egg white protein powder based films fortified with sage and lemon balm essential oils in the storage of lor cheese
G Kavas, N Kavas - Mljekarstvo: časopis za unaprjeđenje proizvodnje i …, 2016 - hrcak.srce.hr
Sažetak Edible film was produced by adding 3% sorbitol (w/v) to egg white protein powder
(EWPP). The first group of lor cheese samples was coated with a film fortified by sage …
(EWPP). The first group of lor cheese samples was coated with a film fortified by sage …