Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Anıl Bodruk"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 3, Pp 523-530 (2019)
Protein, vitamin ve mineral içeriği yüksek olan et, taze olarak tüketilemediği için farklı yöntemlerle işlenmektedir. Kurutma, etin uzun süre saklanmasında kullanılan en eski yöntemlerden birisidir. Kurutulmuş et ürünleri genel kapsam
Externí odkaz:
https://doaj.org/article/4d7179c6cced4e479aaac0aeae6aed1d
Autor:
Anıl BODRUK, Furkan ACAR
Publikováno v:
Akademik Gıda. :182-188
Dairy products, which have been used for many years in the nutrition of individuals, have many benefits for human health. Due to recent developments such as climate changes, raw material deficiency and increased population, humankind has been forced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be94a6e6e54badb55ad96b92a8342919
https://doi.org/10.24323/akademik-gida.1149883
https://doi.org/10.24323/akademik-gida.1149883
Autor:
Anıl Bodruk, Feyza Elmas, Özgün Köprüalan Aydın, Şeyma Arikaya, Fatma Meltem Serdaroğlu, Mehmet Koç, Nurcan Koca, Figen Kaymak‐Ertekin
Publikováno v:
Journal of Food Process Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a44090d3ef2100c62c4ea7def2d2af20
https://doi.org/10.1111/jfpe.14347
https://doi.org/10.1111/jfpe.14347
Publikováno v:
Journal of Food Measurement and Characterization. 15:2995-3004
In order to obtain pumpkin chips, hot air drying (HAD), freeze-drying (FD), combinations of hot air drying + explosive puffing drying (HAD + EPD) and freeze-drying + explosive puffing drying (FD + EPD) were studied and, the impacts of various methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd2f749a49b1ed6f55ad478f3b664474
https://doi.org/10.1007/s11694-021-00866-1
https://doi.org/10.1007/s11694-021-00866-1
Autor:
Anıl Bodruk, Mehmet Koç, Şeyma Arıkaya, Özgün Köprüalan, Feyza Elmas, Figen Kaymak Ertekin, Nurcan Koca
Publikováno v:
Volume: 45, Issue: 6 1201-1214
Gıda
Gıda
Bu çalışmada, sıcak hava ile kurutma (50, 60, 70 °C ve 1.8 m/s), mikrodalga kurutma (180, 360, 540 W) ve dondurarak kurutma (0.2, 0.15, 0.1 mbar) olmak üzere üç farklı kuruma yöntemi deneysel olarak incelenmiş ve yağı azaltılmış beyaz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd17ba6d2eb67aa904cbd47fc5f06443
https://doi.org/10.15237/gida.gd20107
https://doi.org/10.15237/gida.gd20107
Autor:
Mehmet Koç, Figen Kaymak-Ertekin, Özgün Köprüalan, Şeyma Arıkaya, Nurcan Koca, Feyza Elmas, Anıl Bodruk
The effects of microwave drying (MD), freeze-drying (FD), and microwave+freeze-drying (MD+FD) as predrying treatments prior to explosion puffing drying (EPD) on the physical, chemical, and sensory qualities of reduced-fat white cheese (RFWC) snacks w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32dd344bd653a3c6cf779b6e5bbf3853
https://aperta.ulakbim.gov.tr/record/239564
https://aperta.ulakbim.gov.tr/record/239564
Publikováno v:
Volume: 3, Issue: 2 50-55
Turkish Journal of Food and Agriculture Sciences
Turkish Journal of Food and Agriculture Sciences
This study aimed to test a pilot-scale continuous ultrasonication (US) system to pasteurize whole milk in terms of physical properties, energy consumption, and inactivation of alkaline phosphatase (ALP), total mesophilic aerobic bacteria (TMAB), tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f70b35a43055d9b7083f79657711012
https://dergipark.org.tr/tr/pub/turjfas/issue/66840/996406
https://dergipark.org.tr/tr/pub/turjfas/issue/66840/996406
Autor:
Mehmet Koç, Anıl Bodruk, Feyza Elmas, Nurcan Koca, Figen Kaymak-Ertekin, Şeyma Arıkaya, Fatma Meltem Serdaroğlu, Özgün Köprüalan
The effect pre-drying method in terms of freeze (FD), hot air (HD), and microwave drying (MD), moisture content of turkey breast meat (50%, 40%, 30%, w.b.) prior to puff drying and pre-drying conditions following pressure (15, 20, 25 Pa) for FD, air
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98f5dfbde9984a2141392c58ebe02846
https://aperta.ulakbim.gov.tr/record/237400
https://aperta.ulakbim.gov.tr/record/237400
Publikováno v:
Food Science and Technology International. :108201322210969
Ultrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22-57.5 degrees C treatment temperature, 90 and 100% amplitude, and 3 and 5 min treatment times)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80b48805ee5ff8059e11241f4234f06d
https://doi.org/10.1177/10820132221096900
https://doi.org/10.1177/10820132221096900
Autor:
Nurcan Koca, Özgün Köprüalan, Şeyma Arıkaya, Feyza Elmas, Fatma Meltem Serdaroğlu, Figen Kaymak-Ertekin, Anıl Bodruk, Mehmet Koç
In this study, turkey breast meat samples were dried with hot air (60, 75, 90 degrees C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Altho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e61fcc6f1c4dd091cd50ec8f168ddee
https://aperta.ulakbim.gov.tr/record/10743
https://aperta.ulakbim.gov.tr/record/10743