Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Aslı Zungur"'
Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 4, Pp 522-528 (2018)
Objective This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Methods Buckwheat, rich in total phenols (TP, 33 g/kg dry matter [DM]), was harvested at the end of the mi
Externí odkaz:
https://doaj.org/article/47a17dee694942a78b761d24e76cd854
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 8, Pp 676-683 (2016)
Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were de
Externí odkaz:
https://doaj.org/article/adcc94293be747d6bb617886998c16f7
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 12, Pp 941-947 (2015)
Model system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in raw and heat processed emulsions. Emulsion samples were evaluated for cooking characteristi
Externí odkaz:
https://doaj.org/article/b197764bf91a47779e32e998e2536999
Akademický článek
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Autor:
Keskin, Sümeyye Meryem, Bastıoğlu, Aslı Zungur, Şirinyıldız, Derya Deniz, Gumus-Bonacina, Cansu Ekin, Yorulmaz, Aslı
Publikováno v:
Journal of Food Measurement & Characterization; Jan2024, Vol. 18 Issue 1, p299-312, 14p
Autor:
Dilara Konuk Takma, Eda Ülkeryıldız Balçık, Ulaş Baysan, Aslı Zungur Bastıoğlu, Necmiye Öznur Coşkun, Hilal Şahin Nadeem, Mehmet Koç
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fe11f2fd9576315820969208c65db50
https://doi.org/10.1111/jfpp.17047
https://doi.org/10.1111/jfpp.17047
Autor:
Hilal Sahin-Nadeem, Ulaş Baysan, Dilara Konuk Takma, Aslı Zungur Bastıoğlu, Necmiye Öznur Coşkun, Eda Ülkeryıldız Balçık, Mehmet Koç
Publikováno v:
Powder Technology. 384:332-341
Effects of coating materials on emulsion, physical (moisture content, water activity, particle density, bulk properties, wettability and product yield) and chemical (total and surface phenolic content and encapsulation efficiency) properties of encap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1ea4c7fb6a1d17931244f94197ffb37
https://doi.org/10.1016/j.powtec.2021.02.018
https://doi.org/10.1016/j.powtec.2021.02.018
Akademický článek
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Autor:
Meltem Serdaroğlu, Burcu Öztürk‐Kerimoğlu, Aslı Zungur‐Bastıoğlu, Hülya Serpil Kavuşan, Semih Ötleş, Vasfiye Hazal Özyurt
This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein-lipid oxidation, in vitro digestibility, and related quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cbb8d8d27f0775f6aa23fa3ac98b84e
https://hdl.handle.net/11454/75899
https://hdl.handle.net/11454/75899
Akademický článek
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