Browsing by Author "Kesenkas H."

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    Physicochemical, biochemical, textural and sensory properties of telli cheese - A traditional Turkish cheese made from cow milk
    (2012) Kesenkas H.; Dinkci N.; Seckin K.; Gursoy O.; Kinik O.
    Telli (threaded) cheese is a hard cheese variety produced in the Eastern Black Sea Region of Turkey. Physicochemical, biochemical, textural and sensory properties of cow milk Telli cheese samples were investigated during 90 days of storage. Cheese samples were characterized with their high total solids (54.44%), fat (25.25%) and protein (25.14%) contents. Lactic acid was the first abundant organic acid in cheeses. The most abundant saturated fatty acids were palmitic, stearic and myristic acids while the oleic acid was found to have the highest level among the unsaturated fatty acids. Lipolysis and proteolysis of samples were increased throughout storage.
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    Effect of some pro and prebiotics on fatty acid and organic acid composition of symbiotic goat cheese
    (North University of Baia Mare, 2018) Kesenkas H.; Ergonul P.G.; Akan E.; Kinik Ö.
    The effects of probiotic cultures including Enterococcus faecium, Bifidobacterium bifidum, Lactobacillus paracasei subsp. paracasei and prebiotics including inulin, oligofructose and their blends on fatty acid and organic acid compositions of goat-milk white cheese were examined throughout 90-day storage period. Goat-milk cheeses were produced in an industrial plant following the standard production procedure for white cheeses, with some modifications. The highest value of saturated and unsaturated fatty acids in experimental cheeses were found be palmitic acid (C16) and oleic acid (C18:1) respectively. The most abundant organic acid among all experimental samples was lactic acid whereas the lowest one was acetic acid. The results indicated that the probiotic culture type and the percentage of prebiotic added to goat milk effected fatty and organic acid contents of goat-milk white cheeses at different levels. © 2018 North University of Baia Mare.
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    Health benefits and risks of fermented foods—the PIMENTO initiative
    (Frontiers Media SA, 2024) Todorovic S.; Akpinar A.; Assunção R.; Bär C.; Bavaro S.L.; Berkel Kasikci M.; Domínguez-Soberanes J.; Capozzi V.; Cotter P.D.; Doo E.-H.; Gündüz Ergün B.; Guzel M.; Harsa H.S.; Hastaoglu E.; Humblot C.; Hyseni B.; Hosoglu M.I.; Issa A.; Karakaş-Budak B.; Karakaya S.; Kesenkas H.; Keyvan E.; Künili I.E.; Kütt M.-L.; Laranjo M.; Louis S.; Mantzouridou F.T.; Matalas A.; Mayo B.; Mojsova S.; Mukherjee A.; Nikolaou A.; Ortakci F.; Paveljšek D.; Perrone G.; Pertziger E.; Santa D.; Sar T.; Savary-Auzeloux I.; Schwab C.; Starowicz M.; Stojanović M.; Syrpas M.; Tamang J.P.; Yerlikaya O.; Yilmaz B.; Malagon-Rojas J.; Salminen S.; Frias J.; Chassard C.; Vergères G.
    Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fermented foods” (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA’s published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF. Copyright © 2024 Todorovic, Akpinar, Assunção, Bär, Bavaro, Berkel Kasikci, Domínguez-Soberanes, Capozzi, Cotter, Doo, Gündüz Ergün, Guzel, Harsa, Hastaoglu, Humblot, Hyseni, Hosoglu, Issa, Karakaş-Budak, Karakaya, Kesenkas, Keyvan, Künili, Kütt, Laranjo, Louis, Mantzouridou, Matalas, Mayo, Mojsova, Mukherjee, Nikolaou, Ortakci, Paveljšek, Perrone, Pertziger, Santa, Sar, Savary-Auzeloux, Schwab, Starowicz, Stojanović, Syrpas, Tamang, Yerlikaya, Yilmaz, Malagon-Rojas, Salminen, Frias, Chassard and Vergères.