Výsledky vyhledávání - "ŞENSOY, İlkay"

Akademický článek

THE USE OF VEGETABLE-DERIVED PROTEINS FOR NEW FOOD PRODUCTS

Autor: MAZUR, Mihail, BULGARU, Viorica, CELAC, Valentin, ŞENSOY, Ilkay, GHENDOV-MOSANU, Aliona

Publikováno v: Journal of Engineering Science (Chişinău), Vol XXX, Iss 4, Pp 111-123 (2023)

Nowadays there is a high concern with newly-identified protein sources to substitute all kinds of proteins derived from animals. The food industry faces a challenge to produce quality food products that can feed more than nine billion people by 2050,

Externí odkaz: https://doaj.org/article/4213811276d941018169ffcd65b2c30f

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Dissertation/ Thesis

Ohmic and moderate electric field treatment of foods : studies on heat transfer modelling, blanching, drying, rehydration and extraction

Autor: Sensoy, Ilkay

Externí odkaz: http://rave.ohiolink.edu/etdc/view?acc_num=osu148640254459058

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Akademický článek

The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough.

Autor: Güler, Nilay, Sensoy, Ilkay

Publikováno v: In Food Research International June 2023 168

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Akademický článek

Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers

Autor: Bilgic, Hilal, Sensoy, Ilkay

Publikováno v: In Food Structure January 2023 35

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Akademický článek

A review on the food digestion in the digestive tract and the used in vitro models

Autor: Sensoy, Ilkay

Publikováno v: In Current Research in Food Science 2021 4:308-319

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Akademický článek

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility.

Autor: Güven, Özge, Şensoy, İlkay

Publikováno v: Journal of the Science of Food & Agriculture; Aug2024, Vol. 104 Issue 10, p5724-5734, 11p

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Akademický článek

Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility

Autor: Guven, Ozge, Sensoy, Ilkay, Senyuva, Hamide, Karakaya, Sibel

Publikováno v: In LWT April 2018 90:232-237

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Akademický článek

VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY.

Autor: ÇALTİNOĞLU-TORAMAN, Çağla¹, GÜVEN, Özge¹, ŞENSOY, İlkay¹ isensoy@metu.edu.tr

Publikováno v: GIDA: The Journal of Food. 2024, Vol. 49 Issue 6, p997-1009. 13p.

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ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES

Autor: YOLDAŞ, Özge, CALTİNOGLU-TORAMAN, Çağla, ŞENSOY, İlkay, KARAKAYA, Sibel

Publikováno v: Volume: 47, Issue: 1 15-24
Gıda

Sadece biyolojik olarak erişilebilir besinler biyolojik olarak kullanılabilir ve vücut tarafından sağlığa katkıda bulunmak için kullanılabilirler. Çalışma, ekstrüzyon işleminin kırmızı biber küspesi eklenmiş ekstrüdatlarda β-kri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::337725de3900b4625a1c382d3d3fefb8
https://dergipark.org.tr/tr/pub/gida/issue/66434/1006901

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Akademický článek

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