Nazan Kavas

Use of Egg White Protein Powder Based Films Fortified with Basil (Ocimum basilicum L.) Essential Oils in the Storage of Çökelek Cheese

Nazan Kavas & Gokhan Kavas · Journal of Scientific Research and Reports · 2017

Edible film was produced by adding 1.5% sorbitol (w/v) to egg white protein powder (EWPP). The 1th batch of the çökelek cheese samples was coated with film fortified with basil essential oil (EOB) at concentrations [2% (v/v)]. The 2th batch of the çökelek cheese samples was coate...

Open access Research Article 10.9734/JSRR/2017/35716

Functional Probiotic Yoghurt Production with Pomegranate (Punica granatum L.) Juice Concentrate Fortification

Nazan Kavas & Gokhan Kavas · Journal of Scientific Research and Reports · 2016

In this study, probiotic yoghurts were produced with cow’s milk with 13% dry matter standardized concentration by 3% skimmed milk powder addition and pomegranate (Punica granatum  L.) juice concentrate (PGJC) fortification at different ratios (1% v/v and 2% v/v) One sample was pr...

Open access Research Article 10.9734/JSRR/2016/23937

Probiotic Frozen Yoghurt Production Using Camel Milk (Camelus dromedarius) with Improved Functions by Strawberry Guava (Psidium littorale var. cattleianum) Fortification

Nazan Kavas & Gokhan Kavas · Current Journal of Applied Science and Technology · 2016

In this study, Probiotic Yoghurt (PY) was produced by adding skimmed milk powder (5% w/v) and probiotic culture (7% w/v) (Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium ssp.) to heat-treated camels (Camelus dromedarius) milk. S...

Open access Research Article 10.9734/BJAST/2016/23683