Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Andaç Koç"'
Publikováno v:
Journal of food scienceREFERENCES. 87(5)
This research aimed to investigate the oxidation and sorption isotherm properties of wheat germ and to determine monolayer moisture content (m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96ebb9064aa52311aac401611cd2b07c
https://pubmed.ncbi.nlm.nih.gov/35415844
https://pubmed.ncbi.nlm.nih.gov/35415844
Publikováno v:
Journal of Food Processing and Preservation. 45
In this research, a new alternative food product, defined as brown rice bulgur (BRB), rich in functional components compared to white rice and cooked in a short time compared to brown rice was developed for society especially individuals with gluten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bee6b02ceff2bcdfd290028bf92a1559
https://doi.org/10.1111/jfpp.15205
https://doi.org/10.1111/jfpp.15205
Publikováno v:
Gıda. 43:393-402
Bu çalışmada çiya tohum yağının, ultrason destekli ekstraksiyon sisteminde eldesi ve uygulama sırasındaki ekstraksiyon parametrelerinin (ultrason gücü, ekstraksiyon sıcaklığı ve ekstraksiyon süresi) cevap yüzey metodu kullanılarak o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f32e60f24fc78499f2cd08fdb5def9fe
https://doi.org/10.15237/gida.gd18013
https://doi.org/10.15237/gida.gd18013
Publikováno v:
LWT. 134:110166
This study was aimed at determining effects of different carrier materials and temperatures on water adsorption properties and net isosteric heat of vacuum-dried honey powders. The particle size and Carr index of samples were between 100.04 and 169.2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::155382bb796b238ec08f2a2ead582332
https://doi.org/10.1016/j.lwt.2020.110166
https://doi.org/10.1016/j.lwt.2020.110166
Publikováno v:
Poultry science. 96(11)
Gelatin was extracted from broiler (Gallus gallus domesticus) skins and analyzed to compare its physicochemical properties with those of commercial bovine gelatin. The average yield of broiler skin gelatin was 6.5% on a wet weight basis. Broiler skin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40470922b64f3a3f285422a0842e0342
https://pubmed.ncbi.nlm.nih.gov/29050430
https://pubmed.ncbi.nlm.nih.gov/29050430