Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Şefik Kurultay"'
Publikováno v:
Gıda. 44:10-21
Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğer fiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllarda stabil kalm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b85376d4c066ccc5af589a11df49c2d
https://doi.org/10.15237/gida.gd18097
https://doi.org/10.15237/gida.gd18097
Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skin and seed powders with different particle s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c73ecb3590679c1e36cbe4bd849a201
https://hdl.handle.net/20.500.11857/2942
https://hdl.handle.net/20.500.11857/2942
Publikováno v:
Gıda. 43:984-1001
Şekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören, açlık ve susuzluğu gidermenin ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir. Söz konusu ürünlerin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a90f28fb056e2a16a53917d7bc8ed433
https://doi.org/10.15237/gida.gd18088
https://doi.org/10.15237/gida.gd18088
Publikováno v:
Journal of Food Measurement and Characterization. 12:1334-1339
The quality of salep depends on its chemical composition, especially its glucomannan content, which varies according to the species. Saleps from 20 different orchid species collected from various regions in Turkey were analyzed for dry matter, ash, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24ca0ea0ef3edc85d2047199ada424ce
https://doi.org/10.1007/s11694-018-9747-y
https://doi.org/10.1007/s11694-018-9747-y
Publikováno v:
Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 26 JUL 2018
Food Science and Technology, Volume: 39, Issue: 1, Pages: 82-87, Published: 26 JUL 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 26 JUL 2018
Food Science and Technology, Volume: 39, Issue: 1, Pages: 82-87, Published: 26 JUL 2018
The study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch contents. Statistically signif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f968a712430139e3efba5380a24f2a34
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100082
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100082
Apple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyzes of defatted apple seed flours were firstly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27107558a82904bce8af0432415ce9c1
https://hdl.handle.net/20.500.11857/2821
https://hdl.handle.net/20.500.11857/2821
Publikováno v:
Computers and Electronics in Agriculture. 77:147-154
An artificial neural network (ANN) integrated computerized inspection system (CIS) was developed to determine tomato paste color in CIE L ∗ , a ∗ , and b ∗ color format and the number and size of dark specks which exist in the product. The usab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d18f1534ed0abb530b83f05f220a54ff
https://doi.org/10.1016/j.compag.2011.04.007
https://doi.org/10.1016/j.compag.2011.04.007
Autor:
Ismail Yilmaz, Serap Durakli Velioglu, Hasan Murat Velioglu, Şefik Kurultay, Ismail Hakki Boyaci
Publikováno v:
Meat Science. 84:477-483
A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%), water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e620ad8bd2f7024caed64fb803fe64b6
https://doi.org/10.1016/j.meatsci.2009.10.001
https://doi.org/10.1016/j.meatsci.2009.10.001
Publikováno v:
Journal of Food Processing and Preservation. 34:346-354
The purpose of this research was to explain the combined effects of different total solid (TS) contents (20, 30 and 40%), stabilizer types (guar gum [GG], locust bean gum [LBG], carboxymethyl cellulose [CMC]) and overrun rates (OR) (30, 60 and 90%) o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a3e90a00251d3fc41dd9772927db458
https://doi.org/10.1111/j.1745-4549.2009.00418.x
https://doi.org/10.1111/j.1745-4549.2009.00418.x
Publikováno v:
International Journal of Dairy Technology. 62:63-67
Cheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final product. In this research, fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b41b3724a3ce5d6453587f9d8bba0fc
https://doi.org/10.1111/j.1471-0307.2008.00446.x
https://doi.org/10.1111/j.1471-0307.2008.00446.x