Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Özge SÜFER"'
Autor:
Ravi Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, NA Nanje Gowda, Manoj Kumar Pulivarthi, Anto Pradeep Raja Charles, Bharathi Ramesh, Seema Ramniwas, Sarvesh Rustagi, Zahra Jafari, G. Jeevarathinam
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1063-1095 (2024)
Abstract This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the im
Externí odkaz:
https://doaj.org/article/938d3a516ecc4cfa9152b49d39bc9729
Autor:
Samiye Adal, Berrak Delikanlı Kıyak, Gülşah Çalışkan Koç, Özge Süfer, Azime Özkan Karabacak, Nuray İnan Çınkır, Yasemin Çelebi, G. Jeevarathinam, Sarvesh Rustagi, R. Pandiselvam
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100369- (2024)
This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different
Externí odkaz:
https://doaj.org/article/79ef903056774547a3e56fb0142dcbee
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 6, Pp 1037-1046 (2021)
In the present study, it was aimed to determine the volatile aroma composition and antioxidant activity of Maitake mushroom grown in different substrate mixtures comparatively. Five different substrate mixtures except control were prepared. Total pol
Externí odkaz:
https://doaj.org/article/3cbab3e1a13e4dc3b7c36ca3028598c4
Autor:
Meric Simsek, Özge Süfer
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 6, Pp 1172-1179 (2021)
Microwave (MW)-hot air (HA) combined drying was applied to white sweet cherries besides solely HA drying at 50, 60 and 70°C in the presence of citric acid, sucrose and freezing pretreatment in this study. Single power level of MW (90 W) was chosen,
Externí odkaz:
https://doaj.org/article/c74d67a9a55a49b28bb159c71ff2917b
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
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 2, Pp 187-193 (2018)
The textural characteristics of onion slices (Allium cepa L.) of 3- and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power levels) techniques with or without pre-treatment w
Externí odkaz:
https://doaj.org/article/cb1783ce3d1b45ad8735c91be1fd2760
Publikováno v:
Tehnički Glasnik, Vol 12, Iss 2, Pp 79-85 (2018)
In this study, the dehydration behavior of zucchini using solar assisted drying system was examined according to 22 thin layer drying models available in literature. The correlation coefficient (R2), chi-square (χ2) and root mean square error (RMSE)
Externí odkaz:
https://doaj.org/article/622fa9e6ea6e405fa3b629266768832e
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 3, Pp 144-149 (2016)
Using of edible mushrooms which are generally consumed in houses in dried form is based on mainly instant soup and sauce formulations. Recently, the cultivations of Agaricus bisporus and Pleurotus ostreatus species have become widespread. Utilization
Externí odkaz:
https://doaj.org/article/4d47fa25fdaa40c79a5df603fcc48385
Autor:
Özge Süfer
Publikováno v:
Cereal Chemistry. 99:1074-1085
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1ad486be97bb28775f1f4dc218714a1
https://doi.org/10.1002/cche.10581
https://doi.org/10.1002/cche.10581
Publikováno v:
Chemistry & Biodiversity. 19
Two edible Pleurotus species, namely, Pleurotus citrinopileatus and Pleurotus djamor grown in the media of mulberry shavings which were substituted with myrtle, bay laurel, and rosemary leaves were studied. According to volatile profiles, 13 aldehyde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3c49c81a3d6ebf53d18c34796363547
https://doi.org/10.1002/cbdv.202200462
https://doi.org/10.1002/cbdv.202200462