Lycopen and protein contents and antioxidant activity of Kashar cheeses with tomatoes puree were significantly different from those of control (p
📌 3 Key Takeaways
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Objective & Hypothesis:Chemical and microbiological properties of Kashar cheeses with and without tomate puree (1 and 2%) were determined in this study.
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Key Findings & Data:Chemical and microbiological properties of Kashar cheeses with and without tomate puree (1 and 2%) were determined in this study.
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Conclusion & Impact:Lycopen and protein contents and antioxidant activity of Kashar cheeses with tomatoes puree were significantly different from those of control (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
Chemical and microbiological properties of Kashar cheeses with and without tomate puree (1 and 2%) were determined in this study. Lycopen and protein contents and antioxidant activity of Kashar cheeses with tomatoes puree were significantly different from those of control (p
Özet
Bu çalışmada, kaşar peyniri üretimi %1 ve 2 oranlarında domates püresi kullanılarak gerçekleştirilmiştir. Kontrol grubu peynirlere püre katılmamıştır. Domates püreli kaşar peynirleri, kontrol grubu peynirler ile karşılaştırıldığında, likopen içeriği, protein, antioksidan aktivite açısından gruplar arasında önemli fark olduğu görülmüştür (p
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Cite This Article
ŞANLIDERE, H. A., ÖNER, Z., DEMİR, E. (2022). Chemical and Microbiological Properties of Kashar Cheese with Tomato Puree. Akademik Gıda, Cilt: 10 - Sayı: 2, 19–25. https://ajindex.com/articles/432879
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