Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Çetin Kadakal"'
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 4, Pp 983-989 (2023)
This study aims to determine the changes in some components of jujube fruit after drying in the solar and tray dryer, and to choose the appropriate drying method in terms of component loss. In this study, jujube fruit (Zizyphus jujuba Mill.) was used
Externí odkaz:
https://doaj.org/article/933362c5591549f38678ec944386b682
Autor:
Çetin Kadakal, Nizam Mustafa Nizamoğlu, Tolga Kağan Tepe, Sevda Arısoy, Begüm Tepe, Suat Batu
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 4, Pp 895-900 (2020)
Thirteen different mostly consumed cheese samples were obtained from different provinces in Turkey and were investigated in terms of contents of ergosterol, patulin and Ochratoxin A (OTA). Ergosterol, patulin and OTA analyses were carried out by usin
Externí odkaz:
https://doaj.org/article/465cd593cce348c480a4d5fb51ef26e7
Autor:
Tolga Duman, Çetin Kadakal
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 24, Iss 7, Pp 1370-1375 (2018)
In this research it is attempted to determine the loss of rutin and total phenolic compounds in rosehip nectar with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C. Spectrophotometric and liquid chromatogra
Externí odkaz:
https://doaj.org/article/1e5e26b322b049e6ba22162fb63e0e0e
Autor:
Çetin Kadakal, Tolga Duman
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 24, Iss 7, Pp 1370-1375 (2018)
Bu çalışmanın amacı, kuşburnu nektarının 70 ile 95 °C sıcaklık aralığında periyodik olarak farklı süreyle (0, 5, 10, 15, 20 ve 30 dk.) ısıl işleme tabi tutulmasına bağlı olarak rutin ve toplam fenolik bileşik içeriğinde meyda
Externí odkaz:
https://doaj.org/article/1799a58fc8fb4ab2a59a471b41ee9dc2
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 7, Iss 3, Pp 359-366 (2001)
Solanacea familyasının bir cinsi olan kırmızıbiberlerin kapsaisinoit miktarı, önemli bir kalite kriteri olduğu gibi birçok ülkede sınıflandırmada dikkate alınmaktadır. Kapsaisinoitler içersinde en önemli acılık maddesi kapsaisindir
Externí odkaz:
https://doaj.org/article/4fda1f6f785a44438a7e57ee51c8d3d2
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 7, Iss 3, Pp 359-366 (2001)
The capcaicinoid amount of red peppers from Solanacea family is used for the evaluation of quality and classification in many countries. Capsaicin is the major pungent principle (69 %) of capsaicinoids. The others are dihidrocapsaicin (22 %), nordihi
Externí odkaz:
https://doaj.org/article/3bb3d0f1d7fb4cf8be61d17343ddfb94
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 7, Iss 2, Pp 251-260 (2001)
Domates ve ürünlerinde en önemli kalite kriterlerinden biri, ürünün küf yüküdür. Domates ve ürünlerinde küf yükü; Howard küf sayım (HMC) metoduna göre yapılmaktadır. Küf yükü, son ürünün hijyenik koşullarda üretilip üreti
Externí odkaz:
https://doaj.org/article/3b8d206014a243569f7b84332da7b5c6
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 7, Iss 2, Pp 251-260 (2001)
Mould amount is one of the most important quality factors for tomato and tomato products. Determination of the amount of mould in tomato and tomato products carry out by the method of HMC (Howard mould count). It is important to determine the amount
Externí odkaz:
https://doaj.org/article/aeadd45a599a46b0becda6fa21933974
Autor:
Çetin Kadakal, Sebahattin Nas
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 6, Iss 1, Pp 87-96 (2000)
Patulin bazı Penicillium, Aspergillus ve Byssochlamys türleri tarafından üretilen metabolittir. Doğada çeşitli ürünlerde ve bu arada elma ve elma ürünlerinde de yaygın olarak bulunur. Patulin, insan sağlığı üzerine olan olumsuz etkis
Externí odkaz:
https://doaj.org/article/6cb0e36ca64c4fc6805f4f0e2f7793d2
Autor:
Çetin KADAKAL, Sebahattin NAS
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 6, Iss 1, Pp 87-96 (2000)
Patulin is a mycotoxin produced by several species of Penicillium, Aspergillus and Byssochlamys. In nature, it is found diffusely at various products and also in apple and apple products. Because of the negative effects of patulin on human health, ı
Externí odkaz:
https://doaj.org/article/1179bea8bd574842bcb03ac0b8654448