Zobrazeno 1 - 10
of 77
pro vyhledávání: '"ALTAN, Ali"'
Autor:
Kuram, Emel, Tasci, Enis, Altan, Ali Ihsan, Medar, Mehmet Metin, Yilmaz, Faruk, Ozcelik, Babur
Publikováno v:
In Materials and Design August 2013 49:139-150
Autor:
DİZLEK, Halef, ALTAN, Ali
Publikováno v:
Volume: 17, Issue: 2 89-95
Electronic Letters on Science and Engineering
Electronic Letters on Science and Engineering
The cake, which can be produced with several methods, has a very important place in bakery products and modern life. Sponge cake is a special type of cake used in the production of wet creamy cakes as “pastry under the cake”. Cake quality depends
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::d2180241928f18d3df98b79404e26d81
https://dergipark.org.tr/tr/pub/else/issue/67664/999349
https://dergipark.org.tr/tr/pub/else/issue/67664/999349
Publikováno v:
Gıda, Vol 34, Iss 3, Pp 149-156 (2015)
Volume: 34, Issue: 3 149-156
Gıda
Volume: 34, Issue: 3 149-156
Gıda
This study was undertaken to investigate the effects of using enzyme solution to remove peel and segment membrane in the production of Canned Grapefruit Segment. In this part of the study, the Effects of enzyme solution on removal of segment membrane
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a76cf37a4fdc9d844b94e437b14b2127
http://dergipark.gov.tr/gidader/issue/6849/91823?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6849/91823?publisher=gidadernegi
Autor:
Dizlek, Halef1 hdizlek@osmaniye.edu.tr, Altan, Ali2
Publikováno v:
GIDA: The Journal of Food. 2013, Vol. 38 Issue 1, p31-38. 8p.
Akademický článek
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Autor:
ÖZER, M. Sertaç, ALTAN, Ali
Publikováno v:
Volume: 20, Issue: 6
Gıda
Gıda
Effects of some additives on the characteristics (volume, grain, Neuman baking value, moisture content and firmness) of bread rolls made by mechanical dough development system in bakery conditions were investigated. For this purpose, 16 different bre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::8fc336b0bd0395dce675fce52c7f7d96
https://dergipark.org.tr/tr/pub/gida/issue/7002/93248
https://dergipark.org.tr/tr/pub/gida/issue/7002/93248
Autor:
DİZLEK, Halef, ALTAN, Ali
Publikováno v:
Volume: 38, Issue: 1 31-38
Gıda
Gıda
In this study, effects of putting the batter into the oven without resting (directly) and (with) short-time resting (10 min) prior to baking were investigated on quality characteristics of sponge cake (volume, grain structure, softness, moisture cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::5ad990c519cf4c9e450dbb2b6d962ff4
https://dergipark.org.tr/tr/pub/gida/issue/6945/92662
https://dergipark.org.tr/tr/pub/gida/issue/6945/92662
Autor:
ALTAN, Ali
Publikováno v:
Volume: 8, Issue: 1
Gıda
Gıda
Çeşitli turunçgil suyu ürünlerinde işleme sırasında ya da sonradan oluşan, hoşa gitmeyen, acı bir tadla karşılaşılmaktadır. Bu acılık meyvenin işlenmesi sırasında hatalı işlemlerden kaynaklandığı gibi işlenen meyveye de ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::69a821c377a563e8d193e9c63a5934d9
https://dergipark.org.tr/tr/pub/gida/issue/6883/92114
https://dergipark.org.tr/tr/pub/gida/issue/6883/92114
Autor:
ALTAN, Ali
Publikováno v:
Volume: 8, Issue: 3
Gıda
Gıda
Flavonoid yapısındaki acılık etmenlerinin yanısıra turunçgillerde bulunan diğer bir acılık etmeni de Limonindir. Limonin turunçgil meyvelerindeki triterpenoid metabolizmasının ara ürünlerinden olan bir limonoiddir. Yapılan araştırma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::c3040e10213db2edafcdb687ad7c8cc9
https://dergipark.org.tr/tr/pub/gida/issue/6890/92174
https://dergipark.org.tr/tr/pub/gida/issue/6890/92174
Autor:
ALTAN, Ali, FENERCİOĞLU, Hasan
Publikováno v:
Volume: 14, Issue: 5
Gıda
Gıda
In this research study, effects of heating temperature (50o to 90 oC), heating time (5 to 30 min.) and storage time (0 to 12 mo.) on the pH, total acidity, L-ascorbic acid, browning and flavor of lemon juice were investigated. The pH and total acidit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::74a8b4680cc476591994fc1b9939219e
https://dergipark.org.tr/tr/pub/gida/issue/6887/92173
https://dergipark.org.tr/tr/pub/gida/issue/6887/92173