Zobrazeno 1 - 10
of 17
pro vyhledávání: '"İrem SAKA"'
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 1, Pp 200-208 (2023)
Dietary fiber plays a crucial role in human diet due to their healthpromoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the n
Externí odkaz:
https://doaj.org/article/05152e127f5d42e5af576d147c1a1e7e
Autor:
Naciye Kutlu, R. Pandiselvam, Aybike Kamiloglu, Irem Saka, N.U. Sruthi, Anjineyulu Kothakota, Claudia Terezia Socol, Cristina Maria Maerescu
Publikováno v:
Ultrasonics Sonochemistry, Vol 89, Iss , Pp 106109- (2022)
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red–purple color), chlorophylls (g
Externí odkaz:
https://doaj.org/article/ea158ded15144a64b1a0b1dd93aaac3a
Publikováno v:
Education and Information Technologies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02443bacb27a808c220b7a98903aa17b
https://doi.org/10.1007/s10639-023-11718-4
https://doi.org/10.1007/s10639-023-11718-4
Publikováno v:
Cereal Chemistry. 97:930-939
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::444be68bb831624896d96b340a6b5b20
https://doi.org/10.1002/cche.10315
https://doi.org/10.1002/cche.10315
Publikováno v:
Volume: 29, Issue: 1 200-208
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Dietary fiber plays a crucial role in human diet due to their healthpromoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a049491bba0f39efced38175ae3dc83c
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1001981
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1001981
Autor:
Ravi Pandiselvam, Anjineyulu Kothakota, Naciye Kutlu, Irem Saka, Aybike Kamiloğlu, Prashant Sahni
Publikováno v:
Journal of texture studiesREFERENCES.
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the poten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e73e294fc85259d5bd476bc9fcac529
https://pubmed.ncbi.nlm.nih.gov/34580867
https://pubmed.ncbi.nlm.nih.gov/34580867
Publikováno v:
LWT. 154:112773
This paper examines the potential utilization of full-fat and defatted flaxseed flours (FF) as well as microfluidized full-fat and defatted FF in cookie formulation. Their effects on the functional, quality and sensory properties of cookies were inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9306a8370d2f6158cfd5d336ee4379f
https://doi.org/10.1016/j.lwt.2021.112773
https://doi.org/10.1016/j.lwt.2021.112773
Publikováno v:
Journal of Cereal Science. 80:24-30
Oat bran is widely used for enrichment of health-oriented products due to their high dietary fiber (DF) and bioactive compounds contents. However, its high phytic acid (PA) content generally is overlooked. PA is an antinutrient which decreases bioava
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a92da5cfa05e1f32e8243cefe0e038e
https://doi.org/10.1016/j.jcs.2018.01.011
https://doi.org/10.1016/j.jcs.2018.01.011
Publikováno v:
LWT. 147:111563
Low moisture foods with their low water activity do not favor microbial growth, but they are liable to contamination. Hence, decontamination process is required. Radio frequency (RF) processing is possible approach for this purpose with its heating e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74e3fd7385a5e119945458cd17e148c9
https://doi.org/10.1016/j.lwt.2021.111563
https://doi.org/10.1016/j.lwt.2021.111563
Publikováno v:
International Journal of Dynamics & Control; Nov2024, Vol. 12 Issue 11, p4110-4119, 10p