Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/8536
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dc.contributor.authorGürsoy, Oğuz-
dc.contributor.authorSeckin, A.K.-
dc.contributor.authorKinik, O.-
dc.contributor.authorKaraman, A.D.-
dc.date.accessioned2019-08-16T12:42:02Z
dc.date.available2019-08-16T12:42:02Z
dc.date.issued2012-
dc.identifier.issn0963-7486-
dc.identifier.urihttps://hdl.handle.net/11499/8536-
dc.identifier.urihttps://doi.org/10.3109/09637486.2011.643295-
dc.description.abstractPickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed. © 2011 Informa UK, Ltd.en_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Food Sciences and Nutritionen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectConjugated linoleic aciden_US
dc.subjectFatty acid compositionen_US
dc.subjectProbiotic white cheeseen_US
dc.subjectconjugated linoleic aciden_US
dc.subjectfatty aciden_US
dc.subjectlinoleic aciden_US
dc.subjectprobiotic agenten_US
dc.subjectarticleen_US
dc.subjectbacteriumen_US
dc.subjectcheeseen_US
dc.subjectfood storageen_US
dc.subjectmicrobiologyen_US
dc.subjectBacteriaen_US
dc.subjectCheeseen_US
dc.subjectFatty Acidsen_US
dc.subjectFood Storageen_US
dc.subjectLinoleic Aciden_US
dc.subjectLinoleic Acids, Conjugateden_US
dc.subjectProbioticsen_US
dc.subjectBifidobacterium bifidumen_US
dc.subjectBifidobacterium longumen_US
dc.subjectEnterococcus faeciumen_US
dc.subjectLactobacillus acidophilusen_US
dc.subjectLactobacillus paracaseien_US
dc.titleThe effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheeseen_US
dc.typeArticleen_US
dc.identifier.volume63en_US
dc.identifier.issue5en_US
dc.identifier.startpage610
dc.identifier.startpage610en_US
dc.identifier.endpage615en_US
dc.authorid0000-0002-5907-4595-
dc.identifier.doi10.3109/09637486.2011.643295-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.pmid22166042en_US
dc.identifier.scopus2-s2.0-84863896525en_US
dc.identifier.wosWOS:000306427000012en_US
dc.identifier.scopusqualityQ2-
dc.ownerPamukkale University-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
item.cerifentitytypePublications-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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