Comparison of the Effects of Adding Microbial Transglutaminase To Milk and Ice Cream Mixture on the Properties of Ice Cream
| dc.authorid | Ersoz, Fatma/0000-0002-9647-1231 | |
| dc.authorid | Kucukcetin, Ahmet/0000-0002-0132-1581 | |
| dc.authorscopusid | 57215840903 | |
| dc.authorscopusid | 57204285556 | |
| dc.authorscopusid | 55368985800 | |
| dc.authorscopusid | 55382902200 | |
| dc.authorscopusid | 6507094741 | |
| dc.authorwosid | Ersöz, Fatma/Aaz-5221-2020 | |
| dc.authorwosid | Kucukcetin, Ahmet/B-9970-2016 | |
| dc.contributor.author | Merve, A. L. | |
| dc.contributor.author | Ersoz, Fatma | |
| dc.contributor.author | Ozaktas, Tugba | |
| dc.contributor.author | Turkanoglu-Ozcelik, Aysun | |
| dc.contributor.author | Kucukcetin, Ahmet | |
| dc.date.accessioned | 2025-05-10T17:04:04Z | |
| dc.date.available | 2025-05-10T17:04:04Z | |
| dc.date.issued | 2020 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Merve, A. L.; Ersoz, Fatma; Kucukcetin, Ahmet] Akdeniz Univ, Fac Engn, Dept Food Engn, Antalya, Turkey; [Ozaktas, Tugba] Van Yuzuncu Yil Univ, Fac Sci, Dept Mol Biol & Genet, Van, Turkey; [Turkanoglu-Ozcelik, Aysun; Kucukcetin, Ahmet] Akdeniz Univ, Food Safety & Agr Res Ctr, Antalya, Turkey | en_US |
| dc.description | Ersoz, Fatma/0000-0002-9647-1231; Kucukcetin, Ahmet/0000-0002-0132-1581 | en_US |
| dc.description.abstract | In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were applied to both ice cream mixture and milk. While with the first method, a 10% increase in the overrun value of ice cream samples was observed, a 7% increase was obtained by the second method. All ice cream samples exhibited pseudoplastic behaviour. This study indicated that transglutaminase concentration is an important factor in terms of improving the physicochemical properties of ice cream. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1111/1471-0307.12707 | |
| dc.identifier.endpage | 584 | en_US |
| dc.identifier.issn | 1364-727X | |
| dc.identifier.issn | 1471-0307 | |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.scopus | 2-s2.0-85082047508 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 578 | en_US |
| dc.identifier.uri | https://doi.org/10.1111/1471-0307.12707 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/5903 | |
| dc.identifier.volume | 73 | en_US |
| dc.identifier.wos | WOS:000520726600001 | |
| dc.identifier.wosquality | Q2 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Recombinant Mtgase | en_US |
| dc.subject | Ice Cream | en_US |
| dc.subject | Enzyme Concentration | en_US |
| dc.subject | Physicochemical Properties | en_US |
| dc.title | Comparison of the Effects of Adding Microbial Transglutaminase To Milk and Ice Cream Mixture on the Properties of Ice Cream | en_US |
| dc.type | Article | en_US |