Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Ali Samet Babaoğlu"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 8, Pp 1618-1622 (2020)
Traditional foods, which are the special products that have emerged with the experience of many years, reflect the culture, identity, characteristics and heritage of a region and help the development and continuity of these regions by preventing migr
Externí odkaz:
https://doaj.org/article/c91872293c784bebbb4fb843ebc55a95
Publikováno v:
Selcuk Journal of Agricultural and Food Sciences.
This study aimed to evaluate the effects of mechanically deboned chicken meat (MDCM) on the physicochemical and sensory properties of chicken döner kebab during 28 days of storage. Five different groups of chicken döner kebab were produced: C1: Con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5bf38627e9576727ba655f5e837a002
https://doi.org/10.15316/sjafs.2023.012
https://doi.org/10.15316/sjafs.2023.012
Autor:
Ali Samet Babaoğlu
Publikováno v:
Selcuk Journal of Agricultural and Food Sciences.
The objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs. Five different groups of meatballs were produced: C: control meatballs with breadcrumbs, Gf1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dcc6c6c196ba53d88849baa3c8905d8
https://doi.org/10.15316/sjafs.2022.052
https://doi.org/10.15316/sjafs.2022.052
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bafb7455d192fe982116e2496441a720
https://doi.org/10.1111/jfpp.16820
https://doi.org/10.1111/jfpp.16820
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
Publikováno v:
Journal of Food Processing and Preservation. 46
This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9e0808f8bc19686c3c7917daf1cd2a6
https://doi.org/10.1111/jfpp.16728
https://doi.org/10.1111/jfpp.16728
Autor:
Ali Samet Babaoğlu, Mustafa KARAKAYA
Publikováno v:
Selcuk Journal of Agricultural and Food Sciences.
The current study investigated the effects of dill, spinach and Swiss chard powders on the physicochemical (pH, TBARS, colour, residual nitrate and nitrite), microbiological (TMAB, LAB and total yeast-mould) and textural properties (TPA) of sucuks du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b250f988852221d2f3380b90cf3659d
https://doi.org/10.15316/sjafs.2022.014
https://doi.org/10.15316/sjafs.2022.014
Publikováno v:
Journal of food science and technology. 59(10)
The study investigated the effect of albedo and flavedo extracts of grapefruit and pomelo on storage stability of turkey patties during refrigerated storage. Five different types of products were developed depending on the addition of extracts viz. c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d8db13ee4867dfc66f2127b4097e94b
https://pubmed.ncbi.nlm.nih.gov/36193353
https://pubmed.ncbi.nlm.nih.gov/36193353
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:1618-1622
*Erdem, Nuran ( Aksaray, Yazar )
Uzun yılların deneyimiyle ortaya çıkan özel ürünler olan geleneksel gıdalar, bir bölgenin kültürünü, kimliğini, karakteristiğini ve mirasını yansıtmakla birlikte kırsal bölgelerden göçü ön
Uzun yılların deneyimiyle ortaya çıkan özel ürünler olan geleneksel gıdalar, bir bölgenin kültürünü, kimliğini, karakteristiğini ve mirasını yansıtmakla birlikte kırsal bölgelerden göçü ön
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97e27f11a0ffdbff71ed41c9fc1859b0
https://doi.org/10.24925/turjaf.v8i8.1618-1622.3287
https://doi.org/10.24925/turjaf.v8i8.1618-1622.3287
This study investigated the physicochemical (pH, moisture, protein, fat, ash, TBA), color (L*, a*, b*), and textural properties (TPA and extended craft knife), mineral content, fatty acid composition, and microbiological properties of raw and sous vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f88fc4700974e9e7f33e50ce9758296d
https://hdl.handle.net/20.500.12451/9658
https://hdl.handle.net/20.500.12451/9658
Autor:
Ali Samet Babaoğlu, Mustafa Karakaya
Publikováno v:
International Journal of Gastronomy and Food Science. 29:100570
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0482da68285f7b1b5d88bd3697847c51
https://doi.org/10.1016/j.ijgfs.2022.100570
https://doi.org/10.1016/j.ijgfs.2022.100570