Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Şerafettin ÇELİK"'
Publikováno v:
Mljekarstvo, Vol 73, Iss 2, Pp 126-139 (2023)
Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation peri
Externí odkaz:
https://doaj.org/article/69a49988bcdb4107a15c9405bdb598a2
Publikováno v:
Mljekarstvo, Vol 71, Iss 2, Pp 124-131 (2021)
In this research, Sanliurfa butterfat, collected from local small-sized dairy plants located in Karacadağ Region of Sanliurfa, were stored at two different temperatures (4 and 20 °C) for 12 months. The butterfat samples have been analysed to determ
Externí odkaz:
https://doaj.org/article/891d1f2f5b99479e9f8959e0f6cedb56
Autor:
Ersin Celem, Şerafettin Çelik
Publikováno v:
Journal of Central European Agriculture, Vol 20, Iss 2, Pp 563-575 (2019)
It was aimed to find out some properties of Runi hiz and to optimize butter ratio of the product. For this aim, different butter ratio determined at preliminary study was used in the production of Runi hiz. In this context, the product containing 50
Externí odkaz:
https://doaj.org/article/0c57805962ab46b1b56663a96a83f508
Publikováno v:
Harran Tarım ve Gıda Bilimleri Dergisi. :137-144
The aim of the study is to investigate the possible usage of oleaster fruit flour (OFF) (Elaeagnus angustifolia) in mayonnaise formulation by reducing the fat and egg yolk ratios. Mayonnaise samples with four different formulations as control, low-fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2474bea49620480cb8d9bc36afe6fb2a
https://doi.org/10.29050/harranziraat.1196007
https://doi.org/10.29050/harranziraat.1196007
Autor:
Naciye ÜNVER, Şerafettin ÇELİK
Publikováno v:
Volume: 50, Issue: 2 173-184
Hacettepe Journal of Biology and Chemistry
Hacettepe Journal of Biology and Chemistry
In this study, the effects of three different independent variables (extraction temperature, extraction time, ultrasonic power) on the total phenolic content, extraction yield and antioxidant capacity (IC50) value of olive leaf extracts of Halhalı v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0ca9a397808e093c9db95d1f6ff4465
https://doi.org/10.15671/hjbc.595565
https://doi.org/10.15671/hjbc.595565
Autor:
Bilal Keskin, Şerafettin Çelik
Publikováno v:
Volume: 24, Issue: 1 146-155
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Bu araştırmada, geleneksel Yaprak peynirinin bazı karakteristik özelliklerinin tespit edilmesi ve gıda güvenilirliği açısından değerlendirilmesi amaçlanmıştır. Bu amaçla, 13 farklı küçük ölçekli süt işletmelerinde inek ve koyu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2449f68ccfc4251a98a0c41b38a52e7f
https://doi.org/10.18016/ksutarimdoga.vi.739370
https://doi.org/10.18016/ksutarimdoga.vi.739370
Autor:
Sefa IŞIK, Şerafettin ÇELİK
Publikováno v:
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi.
Bu çalışmada, farklı oranlarda (%20, %23, %26 ve %29) sadeyağ içeren sürülebilir özellikte dut pekmezi kreması üretilerek +4 °C’de 90 gün süreyle depolanmış ve bu ürünün depolama boyunca fiziksel, kimyasal, mikrobiyolojik, tekst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3421651687b85f55416a9a97b9e4f16f
https://doi.org/10.18016/ksutarimdoga.vi.1075973
https://doi.org/10.18016/ksutarimdoga.vi.1075973
Autor:
Şerafettin Çelik, Abdulkerim Hatipoğlu
Publikováno v:
Volume: 24, Issue: 3 609-617
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Bu çalışmada, Karacadağ havzasında Diyarbakır Örgü peynirinin üretildiği küçük ölçekli 8 adet süt işletmesinden 2013 yılında alınan toplam 32 adet peynir örneği, 6±1 °C’de 120 gün süreyle depolanmıştır. Depolama periyod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25563c11d089f2a9381a25882f8eced8
https://doi.org/10.19113/sdufenbed.700363
https://doi.org/10.19113/sdufenbed.700363
Publikováno v:
Volume: 23, Issue: 5 1200-1208
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
In this study, the composition, fat indices, color, biochemical and textural parameters of Şanlıurfa butterfat and Leather bag fat, which are produced in small dairy farms in the Karacadağ region of Şanlıurfa, were investigated. As a result of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e13ec946bc0ebf00dab87f3628d4fcea
https://doi.org/10.18016/ksutarimdoga.vi.682189
https://doi.org/10.18016/ksutarimdoga.vi.682189
Autor:
Şerafettin Çelik, Ersin Celem
Publikováno v:
Journal of Central European Agriculture, Vol 20, Iss 2, Pp 563-575 (2019)
It was aimed to find out some properties of Runi hiz and to optimize butter ratio of the product. For this aim, different butter ratio determined at preliminary study was used in the production of Runi hiz. In this context, the product containing 50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71eec01473b3806e5388657ab37883a0
https://doi.org/10.5513/jcea01/20.2.2058
https://doi.org/10.5513/jcea01/20.2.2058