Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Çağlar, Muhammed Yusuf"'
Autor:
ÇAĞLAR, Muhammed Yusuf1,2 muhammedyusufcaglar@gmail.com, ARICI, Muhammet2
Publikováno v:
Turkish Journal of Agriculture & Forestry. 2023, Vol. 47 Issue 2, p196-205. 10p.
Publikováno v:
Issue: 38 40-46
European Journal of Science and Technology
Avrupa Bilim ve Teknoloji Dergisi
European Journal of Science and Technology
Avrupa Bilim ve Teknoloji Dergisi
This study was carried out to investigate the effect of different cooking techniques applied to meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In the study, four different cooking methods such as boiling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bd78073974710e7ac2a47e174a799b00
https://dergipark.org.tr/tr/pub/ejosat/issue/71415/1099995
https://dergipark.org.tr/tr/pub/ejosat/issue/71415/1099995
Autor:
Çağlar, Muhammed Yusuf1 yusuf.caglar@izu.edu.tr, Demirci, Mehmet1, Şahiner, Abdulkadir1, Çakır, Bilal1, Çağlar, Ahmet Furkan2
Publikováno v:
Academic Food Journal / Akademik GIDA. oca-mar2019, Vol. 17 Issue 1, p121-130. 10p.
Publikováno v:
In Biopolymer-Based Formulations 2020:781-811
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10012::5eb07b25c70a9fe434ceb364c59ff457
https://avesis.kayseri.edu.tr/publication/details/6171bfd0-0ff9-4dd0-a6b0-421ff64841e1/oai
https://avesis.kayseri.edu.tr/publication/details/6171bfd0-0ff9-4dd0-a6b0-421ff64841e1/oai
WOS: 000438315800010 PubMed ID: 30018497 This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3195::32b6dd13fa0effe887bd6346e4964462
https://hdl.handle.net/20.500.12436/959
https://hdl.handle.net/20.500.12436/959
Traditional Turkish Fermented Soudjouk, which has been known since ancient times are consumed with appreciation by the people of our country. Soudjouk is an important food product for nutrition and health due to its valuable nutrients and probiotic m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3195::2437ebadfc69497808e9b0be8092c74b
https://hdl.handle.net/20.500.12436/4666
https://hdl.handle.net/20.500.12436/4666
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Çağlar, Muhammed Yusuf, Demirci, Mehmet, Şahiner, Abdulkadir, Çakır, Bilal, Çağlar, Ahmet Furkan
Publikováno v:
Volume: 17, Issue: 1 121-130
Akademik Gıda
Akademik Gıda
Gıdalar,hammaddenin tedarik edilmesinden son ürünün eldesine kadar geçen süreçte, rafömrünün uzatılması, tekstür, tat veya aroma iyileştirilmesi ya da maliyetindüşürülmesi gibi çeşitli istemlerle veya istem dışı; fiziksel ya da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e7c218ce69cbf9aaa36f9b8e4799ff44
https://dergipark.org.tr/tr/pub/akademik-gida/issue/44216/544975
https://dergipark.org.tr/tr/pub/akademik-gida/issue/44216/544975