Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Üçok, Gamze"'
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Akademický článek
Physical, mechanical, and thermal properties of gelatine‐based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface.
Autor: Üçok, Gamze1 (AUTHOR) dr.gucok@gmail.com, Kara, Ümmügülsüm1 (AUTHOR), Sert, Durmuş1 (AUTHOR)
Publikováno v: Journal of Food Processing & Preservation. Aug2022, Vol. 46 Issue 8, p1-10. 10p.
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4
Kniha
Chapter 10 - Bacteriocins incorporated into edible films and coatings: A sustainable approach to enhance food preservation
Autor: ÜÇOK, Gamze
Publikováno v: In Studies in Natural Products Chemistry 2024 83:305-339
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5
Akademický článek
Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics.
Autor: Sert, Durmuş1 (AUTHOR), Üçok, Gamze1 (AUTHOR), Kara, Ümmügülsüm1 (AUTHOR), Mercan, EMİN2 (AUTHOR) eminmercan20@hotmail.com
Publikováno v: International Journal of Dairy Technology. May2021, Vol. 74 Issue 2, p414-424. 11p.
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6
Effect of Different Ultrasonic Amplitude Treatments on Corn Starch Gels
Autor: ÜÇOK, Gamze
Publikováno v: Issue: 28 1133-1336
Avrupa Bilim ve Teknoloji Dergisi
In this study, the effects of different amplitudes at high power ultrasound of 20 kHz on the syneresis and textural properties of corn starch suspensions were examined. Suspensions were treated with 10, 30, and 70% amplitude for 30 min using an ultra
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::a1a90a4b0e41ef73d8e7aac1186f759a
https://dergipark.org.tr/tr/pub/ejosat/issue/64234/1013135
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7
Ekşi hamurlardan izole edilen Lactobacillus plantarum türünün dondurarak kurutulmasında farklı sütçülük yan ürünlerinin kriyoprotektif rollerinin belirlenmesi
Autor: Üçok, Gamze
Doktora Tezi
Bu çalışmada, ekşi hamurdan izole edilen L. plantarum bakterisinin büyüme kinetiği, biyokütle özellikleri ve hamur oluşturma yeteneği incelenmiş ve %5 oranında asit kazein, rennet kazein, peynir altı suyu tozu (PAST) v
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::178bb512667d3a006d49ca41fd9d23dd
https://acikbilim.yok.gov.tr/handle/20.500.12812/278006
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8
Geleneksel tarhana üretiminde kinoa ununun kullanımı
Autor: ÜÇOK, Gamze, CANKURTARAN, Tekmile, DEMİR, Mustafa Kürşat
Publikováno v: Volume: 23, Issue: 1 22-30
Harran Tarım ve Gıda Bilimleri Dergisi
In this study, the usage of quinoa flour wasinvestigated to improve some quality parameters of the tarhana. For thispurpose, six different ratios of quinoa flour (0, 20, 40, 60, 80 and 100 %)which were replaced by the wheat flour were used to produce
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::487292d41271daa96b4f9578e4d0152c
https://dergipark.org.tr/tr/pub/harranziraat/issue/44075/402350
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Plný text Recenzováno Digitální knihovna AV ČR
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