Zobrazeno 1 - 10
of 56
pro vyhledávání: '"İsmail Tontul"'
Autor:
Canan Kuru, İsmail Tontul
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 11, Pp 2441-2448 (2020)
The preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of processing steps. These plant-based milk have differen
Externí odkaz:
https://doaj.org/article/f2ff41f3e5d947e5baee5cb5c8694824
Autor:
İsmail Tontul
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 1, Pp 130-138 (2020)
The increase in consumers' demands for safer and healthier food has led to the development of many new products in food technology. For this reason, micro- or nanoencapsulation has become an important area in order to protect food components with fun
Externí odkaz:
https://doaj.org/article/fced1907ca864cc9a33917323a6180e9
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 8, Pp 1100-1112 (2019)
Dried products are widely used from the past because of their long shelf life, rich nutrient content and availability. Solar or shade drying methods have become the most widely used drying technique from past to date, due to no equipment requirement,
Externí odkaz:
https://doaj.org/article/7158c6b2559e40fdb7f0f7f4972addbe
Autor:
İsmail Tontul
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 2, Pp 220-233 (2019)
Encapsulation is a technology applied to cover an active material with various materials. In the food industry, encapsulation techniques are applied to protect sensitive components against environmental factors, increase bioavailability of nutrients,
Externí odkaz:
https://doaj.org/article/3f09961417ba4e35b8cfabef1f9945bd
Publikováno v:
Journal of Food Science. 87:4991-5000
The study aimed to produce instant dried baker's yeast (BY) by conventional or infrared-assisted refractance window drying (RWD or InfraRWD, respectively) and compare their bakery performance with commercial BY. According to the findings of the study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96fe2328d8640199d4730542adc8e215
https://doi.org/10.1111/1750-3841.16338
https://doi.org/10.1111/1750-3841.16338
Autor:
Vildan Eyiz, Ismail Tontul
Publikováno v:
Handbook of Fruit Wastes and By-Products ISBN: 9781003164463
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fcee3b3edad24733d112c1f79ce907a
https://doi.org/10.1201/9781003164463-3
https://doi.org/10.1201/9781003164463-3
Autor:
İsmail Tontul, Emine Memiş
Publikováno v:
Food and Health. 7:75-83
Keciboynuzu meyvesi dogal yuksek seker icerigi nedeniyle bircok urun formulasyonunda seker kaynagi olarak kullanilmaktadir. Ayrica keciboynuzu dogal olarak yuksek oranda D-pinitol icermektedir. D-pinitol vucutta glukoz metabolizmasini duzenleme ve Ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::513ca091f000076a40959952974231ec
https://doi.org/10.3153/fh21009
https://doi.org/10.3153/fh21009
Autor:
İsmail Tontul, Zeynep Feyza Karakaş
Publikováno v:
Volume: 46, Issue: 1 21-31
Gıda
Gıda
Bu çalışmada, depolama süresince meyve barlarında gerçekleşen fizikokimyasal değişiklikleri önlemek için peynir altı suyu protein izolatı (PASP) ve vaks (balmumu veya karnauba mumu) bazlı yenilebilir kaplamalar test edilmiştir. Örnekl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5130b93fe5b9093cab7346fbb492fe89
https://doi.org/10.15237/gida.gd20116
https://doi.org/10.15237/gida.gd20116
Autor:
İsmail Tontul, Canan Kuru
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 11, Pp 2441-2448 (2020)
The preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of processing steps. These plant-based milk have differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8989e50fddcd931c55aab703f01c5cac
https://doi.org/10.24925/turjaf.v8i11.2441-2448.3726
https://doi.org/10.24925/turjaf.v8i11.2441-2448.3726
Publikováno v:
Volume: 45, Issue: 5 1019-1029
Gıda
Gıda
Bu çalışmada tahıl barlarının depolanması sırasında, değişiklikleri önlemek için 3 farklı biyopolimer ile kaplanmıştır. Sodyum aljinat (SA), karboksimetil selüloz (KMS) ve peynir altı suyu protein izolatı (PASP) kullanılarak yeni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::591078f68d2146ea2016d20e22c3c469
https://doi.org/10.15237/gida.gd20029
https://doi.org/10.15237/gida.gd20029