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dc.contributor.authorÜnal, Gülfem
dc.contributor.authorKaragözlü, Cem
dc.contributor.authorKınık, Özer
dc.contributor.authorAkan, Ecem
dc.contributor.authorAkalın, Ayşe Sibel
dc.date.accessioned2021-09-27T08:38:51Z
dc.date.available2021-09-27T08:38:51Z
dc.date.issued2018-06-01
dc.identifier.urihttps://doi.org/10.15832/ankutbd.446430tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/74916
dc.description.abstractThe influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black tea had higher viable counts of both yoghurt starter bacteria than those of infused by the ratio of 4%. Both green and black tea extracts showed antimicrobial activity on E. coli, B. cereus, S. aureus and C. albicans however this effect was detected higher in samples containing green tea. The samples added green tea extract had the highest DPPH scavenging activity when compared to those supplemented with black tea extract throughout the storage. Green tea had a superior effect than black tea in terms of total phenolic content of drinking yoghurt samples.tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.446430tr_TR
dc.subjectTeatr_TR
dc.subjectDrinking yoghurttr_TR
dc.subjectAntimicrobialtr_TR
dc.titleEffect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurttr_TR
dc.typeArticletr_TR
dc.relation.journalTarım Bilimleri Dergisitr_TR
dc.contributor.departmentZiraat Fakültesitr_TR
dc.identifier.volume24tr_TR
dc.identifier.issue2tr_TR
dc.identifier.startpage153tr_TR
dc.identifier.endpage161tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.identifier.issn/e-issn2148-9297


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