Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Özlem Çağindi"'
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 3, Pp 279-291 (2024)
Research background. Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial ac
Externí odkaz:
https://doaj.org/article/3e9db6dde79241b9aeb8864d824866f8
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 9, Pp 1686-1694 (2021)
Ekşi mayalı ekmek, buğday, çavdar veya diğer tahıl unlarının su ile karıştırılması ve laktik asit fermantasyonu sonucu elde edilen geleneksel bir üründür. Ekşi maya fermantasyonu ile üretilen gıdaların sağlık üzerindeki etkiler
Externí odkaz:
https://doaj.org/article/92e19e5d38634a4d8fe45b6e1102aee6
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 1, Pp 7-14 (2021)
Son yıllarda keçi sütü ile üretilen ürünlere talep artmaktadır. Buna karşın, keçi sütünün inek sütüne kıyasla bileşen ve lezzet farklılıkları keçi sütü ile üretilen ürünlerin özelliklerinde önemli farklılıklara sebep ol
Externí odkaz:
https://doaj.org/article/ee3cb72f082b44fda10425de108abfe8
Publikováno v:
Current Plant Biology, Vol 29, Iss , Pp 100242- (2022)
This study aimed to investigate the effects of different treatments applied on the anthocyanin content and some physicochemical properties of homemade sour cherry juice. Titration acidity, pH, color, total monomeric anthocyanin content, polymeric col
Externí odkaz:
https://doaj.org/article/b253cd852ae44e18a0f2fabfaca7afbb
Autor:
Dilay Kart, Özlem Çağındı
Publikováno v:
International Journal of Secondary Metabolite, Vol 4, Iss 3, Special Issue 2, Pp 384-390 (2017)
The rose takes part the fragrant plant section used in the field of medicinal and aromatic plants. It has an important role in food, perfumery and cosmetic industry. For this purpose, tea made by using 3 different dried bud roses and 3 different drie
Externí odkaz:
https://doaj.org/article/96099f56fd764e3fb7296e2a33e703a4
Autor:
Özlem Çağındı
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 3, Pp 369-373 (2017)
In this research, 42 mesir paste samples produced by a limited number of manufacturers in Manisa, Turkey, were analysed for aflatoxin content by high-performance liquid chromatography with a fluorescence detector after pre-separation using immunoaffi
Externí odkaz:
https://doaj.org/article/e43611de03f04b83bd222377c5bc44a3
Publikováno v:
Gıda. 47:576-590
Son yıllarda ve özellikle de COVID-19 pandemi sürecinde bireylerde bağışıklık sisteminin güçlendirilmesi ve eksikliği hissedilen besin öğelerinin karşılanması gerektiği düşüncesinin gelişmesi, takviye edici gıdalara (TEG) yönel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::037479788eaaec406b3ec33a54fd4b75
https://doi.org/10.15237/gida.gd22021
https://doi.org/10.15237/gida.gd22021
Autor:
Dilay YILDIZ, Özlem ÇAĞINDI
Publikováno v:
Akademik Gıda. :40-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4c9d64fdbd0079ba1b005676ab62051
https://doi.org/10.24323/akademik-gida.1097832
https://doi.org/10.24323/akademik-gida.1097832
Autor:
Özlem Kizilirmak Esmer, Özlem Çağindi
Publikováno v:
Akademik Gıda. 18:411-420
Polycarbonate (PC) materials are widely used for the packaging of drinkable water. The use of PC materials as food packaging raises some concerns for the migration of Bisphenol A (BPA), which is the monomer of PC. Therefore, in this research, it was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a08f2cd9e10cb0014a2ee1cfcbcca91
https://doi.org/10.24323/akademik-gida.850930
https://doi.org/10.24323/akademik-gida.850930
Autor:
Ceren Ince, Özlem Çağindi
Publikováno v:
GIDA / THE JOURNAL OF FOOD. :977-988
Çalışmada, dondurularak kurutulmuş beyaz dut posası (%10) ile yaprağı (%3) toz halinde ekmeklik buğday unlu ve tam buğday unlu ekmek üretiminde kullanılmıştır. Toplam fenolik madde miktarı en yüksek ve en düşük sırasıyla 48.26±5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae86a04c8192df9db61fb3cc5964102b
https://doi.org/10.15237/gida.20039
https://doi.org/10.15237/gida.20039