Cite

[1]. B. Kabak, A.D.W. Dobson, An introduction to the traditional fermented foods and beverages of Turkey, Critical Reviews in Food Science and Nutrition 51 (2011) 248–260. DOI: 10.1080/10408390903569640 Open DOISearch in Google Scholar

[2]. A.Y. Tamime, H.C. Deeth, Yogurt: Technology and biochemistry, Journal of Food Protection 43 (1980) 939–977. DOI: 10.4315/0362-028x-43.12.939 Open DOISearch in Google Scholar

[3]. I. Sodini, F. Remeuf, C. Haddad, G. Corrieu, The relative effect of milk base, starter, and process on yogurt texture: A review, Critical Reviews in Food Science and Nutrition 44 (2004) 113–137. DOI: 10.1080/10408690490424793 Open DOISearch in Google Scholar

[4]. Y. Durak, F. Keleş, A. Uysal, M.O. Aladağ, Investigaion of microbiological properties of fresh home made yogurt in Konya surround, Selçuk Üniversitesi Ziraat Fakültesi Dergisi 22 (2008) 113–117 Search in Google Scholar

[5]. W.J. Lee, J.A. Lucey, Formation and physical properties of yogurt, Asian-Australasian Journal of Animal Sciences 23 (2010) 1127–1136. DOI: 10.5713/ajas.2010.r.05 Open DOISearch in Google Scholar

[6]. Ö. Özoğlu, R. Çolak Şaşmazer, Z. Erginkaya, M. Korukluoğlu, Investigation of production and characteristics of homemade yogurt by using a commercıial probiotic culture Gida / the Journal of Food 45 (2020) 814–824. DOI: 10.15237/gida.gd20028 Open DOISearch in Google Scholar

[7]. M. Mroueh, D. Issa, J. Khawand, B. Haraty, A. Malek, Z. Kassaify, I. Toufeili, Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon, Journal of Food, Agriculture & Environment 5 (2008) 61–66. Search in Google Scholar

[8]. A. Y. Sirhan, Optimization and validation of an HPLC-UV method for determination of benzoic acid and sorbic acid in yogurt and dried-yogurt products using a design of experiment, Indonesian Journal of Chemistry 18 (2018) 522–530. DOI: 10.22146/ijc.27675 Open DOISearch in Google Scholar

[9]. K. Bartáková, L. Vorlová, S. Dluhošová, I. Borkovcová, Š. Bursová, J. Pospíšil, B. Janštová, Effect on benzoic acid production of yoghurt culture and the temperatures of storage and milk heat treatment in yoghurts, Foods 10 (2021) 1535. Search in Google Scholar

[10]. N. Koyuncu, V. Uylaser, Benzoic acid and sorbic acid levels in some dairy products consumed in Turkey, Asian Journal of Chemistry 21 (2009) 4901–4908. Search in Google Scholar

[11]. L. Wang, X. Zhang, Y. Wang, W. Wang, Simultaneous determination of preservatives in soft drinks, yogurts and sauces by a novel solidphase extraction element and thermal desorptiongas chromatography, Analytica Chimica Acta 577 (2006) 62–67. DOI: 10.1016/j.aca.2006.06.030 Open DOISearch in Google Scholar

[12]. L. Gücer, O. Yerlikaya, S. Meric, E. Aydin, M. Kilincer, G. Kurtulus, H. Yagli Gur, Determination of benzoic acid content of dairy products consumed in Turkey, Journal of Food Safety and Food Quality 67 (2016) 93–112. DOI: 10.2376/0003-925X-67-107 Open DOISearch in Google Scholar

[13]. İ. Bakırcı, G.Ş. Tohma, A. Kavaz Yüksel, Determination of pysical, chemical, microbiological and sensory properties of yoghurts sold in Erzurum, Turkey, Akademik Gıda 13 (2015) 127–134. Search in Google Scholar

[14]. A.K. Demirkaya, Z.G. Ceylan, Investigation of chemical and microbiological quality of yoghurts marketed in Bilecik province, Atatürk University Journal of Veterinary Sciences 8 (2013) 202–209. DOI: 10.17094/avbd.77404. Open DOISearch in Google Scholar

[15]. M. Metin, Milk and Products Analysis Methods. İzmir, Turkey: EÜ, Ege Meslek Yüksekokulu Yay. No: 24, 2009. Search in Google Scholar

[16]. M.A. Flores-Mancha, M.G. Ruíz-Gutiérrez, A.L. Rentería-Monterrubio, R. Sánchez-Vega, J. Juárez-Moya, E. Santellano-Estrada, A. Chávez-Martínez, Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics, Journal of Food Processing and Preservation 45 (2021) e15628. DOI: 10.1111/jfpp.15628 Open DOISearch in Google Scholar

[17]. NMLK124, Nordic Committee on Food Analysis, Method no. 124, 1997. Search in Google Scholar

[18]. J. Burana-Osot, L. Arunsingkharat, M. Naksuk, S. Naungnamjai, T. Saetun, Validation of a HPLC method for the determination of benzoic acid and sorbic acid in noodles, Chiang Mai Journal of Science 41 (2014) 370–82. Search in Google Scholar

[19]. Ş. Karacaoğlu, S. Özdemir, Comparison of some microbiological, physical and chemical properties of yoghurts produced at local and national level and offered to consumption in Erzurum, European Journal of Science and Technology 22 (2021) 381–392. DOI: 10.31590/ejosat.845025. Open DOISearch in Google Scholar

[20]. A. Çetinkaya, Determination of physical and chemıcal propertıes of yoghurts, white cheese and Kars Kashar cheese sold in Kars, Turkey Gida / the Journal of Food 46 (2021) 1233–1242. DOI: 10.15237/gida.gd21060. Open DOISearch in Google Scholar

[21]. H. Tavşanlı, M. Gökmen, A. Önen, Balıkesir ilinde semt pazarlarında satışa sunulan yoğurtların fiziko-kimyasal ve mikrobiyolojik kalitesinin araştırılması, Journal of Balıkesir University Institute of Science and Technology 22 (2020) 318–326. DOI: 10.25092/baunfbed.680814. Open DOISearch in Google Scholar

[22]. A. Tolu, I. Altun, Comparison of homemade and commercial yoghurt in Van province, Turkey, Food Science and Technology 42 (2022) e08321. DOI: 10.1590/fst.08321 Open DOISearch in Google Scholar

[23]. L. Karahan Eren, Chemical and textural properties of yoghurts marketed in Batman province), Batman University Journal of Life Sciences 6 (2016) 59–65. Search in Google Scholar

[24]. M.E. Jiménez, L.M.H. García, L.G.R. Mérida, M. Alcano, N.S.P.S. Richards, Greek vs traditional yogurts: Sensory and physicochemical comparison, Revista Chilena de Nutrición 49 (2022) 167–172. Search in Google Scholar

[25]. A. Kalyas, B. Ürkek, Effect of flaxseed powder on physicochemical, rheological, microbiological and sensory properties of yoghurt, Brazilian Archives of Biology and Technology 65 (2022) e22210012. Search in Google Scholar

[26]. Anonymous 2009/25. Communique on Fermented Milk Products (2009). Search in Google Scholar

[27]. M.A. Marand, S. Amjadi, M.A. Marand, L. Roufegarinejad, S.M. Jafari, Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties, Powder Technology 359 (2020) 76–84. DOI: 10.1016/j.powtec.2019.09.082 Open DOISearch in Google Scholar

[28]. J. Domagala, M. Sady, T. Grega, G. Bonczar, The influence of storage time on rheological properties and texture of yoghurts with the addition of oatmaltodextrin as the fat substitute, International Journal of Food Properties 8 (2005) 439–448. DOI: 10.1080/10942910500267489 Open DOISearch in Google Scholar

[29]. M. Azari-Anpar, H. Payeinmahali, A. Daraei Garmakhany, A. Sadeghi Mahounak, Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel, Journal of Food Processing and Preservation 41 (2017) 1–9. DOI: 10.1111/jfpp.13209 Open DOISearch in Google Scholar

[30]. D. Sun-Waterhouse, J. Zhou, S.S. Wadhwa, Drinking yoghurts with berry polyphenols added before and after fermentation, Food Control 32 (2013) 450–460. DOI: 10.1016/j.foodcont.2013.01.011 Open DOISearch in Google Scholar

[31]. M. Yekta, S. Ansari, Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties, Food Science and Nutrition 7 (2019) 3709–3721. DOI: 10.1002/fsn3.1230 Open DOISearch in Google Scholar

[32]. R. Sieber, U. Bütikofer, J.O. Bosset, Benzoic acid as a natural compound in cultured dairy products and cheese, International Dairy Journal 5 (1995) 227–246. Search in Google Scholar

[33]. H. Yu, N. Lee, H. Jeon, S.J. Eom, M. Yoo, Benzoic acid production with respect to starter culture and incubation temperature during yogurt fermentation using response surface methodology, Korean Journal for Food Science of Animal Resources 36 (2016) 427–434. Search in Google Scholar

[34]. R. Cakir, A. Cagri-Mehmetoglu, Sorbic and benzoic acid in non-preservative-added food products in Turkey, Food Additives and Contaminants: Part B Surveillance 6 (2013) 47–54. DOI: 10.1080/19393210.2012.722131 Open DOISearch in Google Scholar

[35]. A. Yildiz, S. Erdogan, A. Saydut, C. Hamamci, High-performance liquid chromatography analysis and assessment of benzoic acid in yogurt, ayran, and cheese in Turkey, Food Analytical Methods 5 (2012) 591–595. DOI: 10.1007/s12161-011-9288-z Open DOISearch in Google Scholar

[36]. Anonymous, Standard for Fermented Milks (CXS 243-2003) (2018). Search in Google Scholar

[37]. Turkish Food Codex, Regulation on Food Additives (2013). Search in Google Scholar

eISSN:
2286-038X
Idioma:
Inglés
Calendario de la edición:
2 veces al año
Temas de la revista:
Chemistry, other