Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ömer Faruk Gamli"'
Autor:
Sara Bulut, İbrahim Hayoğlu, Ömer Faruk Gamli, Gülbahar Akyar, Bülent Başyiğit, Ahmet Ferit Atasoy
Publikováno v:
Harran Tarım ve Gıda Bilimleri Dergisi. 25:65-71
Bu çalışmada meyan kökünden (Glycyrrhiza Glabra) fenolik antioksidan bileşikler ekstrakte edilmiş ve elde edilen ekstraktlar püskürtmeli kurutma tekniği ile toz forma dönüştürülmüştür. Kurutma yardım materyali olarak maltodekstrin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0539c3a0822a5f78053c7a44ad9e0a3a
https://doi.org/10.29050/harranziraat.771780
https://doi.org/10.29050/harranziraat.771780
Autor:
Ömer Faruk Gamli
Publikováno v:
International Journal of Horticulture, Agriculture and Food science. 5:10-18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dceefb55d52d863e4d233016df69491
https://doi.org/10.22161/ijhaf.5.1.2
https://doi.org/10.22161/ijhaf.5.1.2
Autor:
Ahmet Ferit Atasoy, Ömer Faruk Gamli
Publikováno v:
Journal of Food Measurement and Characterization. 12:1997-2004
Groundnut seeds were used to get a milk-like product and to create yoghurt. The produced milk-like products and yoghurts were subjected to some physicochemical and sensorial analysis by using control cow milk and yoghurt. The groundnut milk and its y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bc6b00763a06a9c796f71f92b5aed62
https://doi.org/10.1007/s11694-018-9814-4
https://doi.org/10.1007/s11694-018-9814-4
Autor:
Ömer Faruk Gamli, İbrahim Hayoğlu
Publikováno v:
International Journal of Food Science & Technology. 42:224-227
Summary Moisture sorption isotherms of pistachio nut paste were determined at 4 and 20 °C by using gravimetric method with saturated salt solutions. The moisture content of pistachio nut paste increased sharply at higher water activities as the temp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::007d33c0cdb34aa8bb63e613fa9d80c3
https://doi.org/10.1111/j.1365-2621.2006.01283.x
https://doi.org/10.1111/j.1365-2621.2006.01283.x
Effects of Nut Proportion and Storage Temperature on Some Chemical Parameters of Pistachio Nut Cream
Autor:
Ömer Faruk Gamli, İbrahim Hayoğlu
Publikováno v:
Journal of Food Science and Engineering. 2
Pistachio nut cream is a new product that was produced by mixing powdered sugar, roasted pistachio nut, defatted powdered milk, lecithin, vanilla and margarine. Pistachio nut cream was stored at 4 and 20 °C in sealed jars. Nut creams were analyzed b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94e179e9cb968ccf41cdc326cc8ca180
https://doi.org/10.17265/2159-5828/2012.01.003
https://doi.org/10.17265/2159-5828/2012.01.003
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 8, Pp 963-970 (2018)
Olive leaves have been catching consumers’ and researchers’ great interest because of benefits on human health. In this study, the olive leaves were dried by microwave method at different powers (52, 90, 167, 290, 347 W real effective power level
Externí odkaz:
https://doaj.org/article/48e54d52fbb740c8a62cae15448bf125
Autor:
Ömer Faruk Gamlı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 11, Pp 940-945 (2016)
One of the significant crops in Mediterrenean countries is olive (Olea europaea) and an important amount of this fruit are manufactured for direct human consumption. In this study, table olives were produced from Gemlik type of green and black cultiv
Externí odkaz:
https://doaj.org/article/195fc9171419413a9fbbe3a18d75c8bf