Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Ayla Arslaner"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 1, Pp 181-190 (2021)
Bu araştırmada, geleneksel yöntemle üretilen Erzincan dut pekmezinin bazı kalite özelliklerinin belirlenmesi hedeflenmiştir. Bu amaçla, 2018 ve 2019 yıllarında geleneksel olarak üretilen 10 adet dut pekmezi örneğinde, çeşitli fiziksel
Externí odkaz:
https://doaj.org/article/f92347036d074bb3ae45ef7a67734f99
Autor:
Ayla Arslaner, Özgenur Türkmen
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 4, Pp 932-940 (2020)
Erzincan Tulum cheese with its characteristic taste and aroma is one of the most preferred traditional cheese varieties are those from Turkey. Physical, chemical and microbiological changes that occur during ripening give the cheese characteristics.
Externí odkaz:
https://doaj.org/article/31c904ad33cf4f64812df3bc6c2d03eb
Autor:
Ayla Arslaner, Mehmet Ali Salık
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 3, Pp 678-687 (2020)
In this research, some physicochemical and microbiological characteristics and mineral compositions of marmalades produced by traditional method using Berberis integerrima Bunge (purple barberry), Berberis vulgaris L. (pink barberry), Rosa pimpinelli
Externí odkaz:
https://doaj.org/article/3c1de5ad664144178b6106a81535db0d
Autor:
Kadriye Nur Kasapoğlu, Evren Demircan, Mine Gültekin-Özgüven, Johanita Kruger, Jan Frank, Ayla Arslaner, Beraat Özçelik
Publikováno v:
Molecules, Vol 27, Iss 20, p 6807 (2022)
In this work, pressurized hot water extraction (PHWE) of hydrophilic polyphenols from black rosehip fruit was maximized using response surface methodology for simultaneous optimization in terms of extraction yield, total antioxidant capacity, total (
Externí odkaz:
https://doaj.org/article/c45bc438c5574e6796c4161a7fe0144e
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 6, Pp 446-455 (2019)
This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose
Externí odkaz:
https://doaj.org/article/20c3f74a93014379bd6cfb526c36af4a
Publikováno v:
GIDA / THE JOURNAL OF FOOD. :381-393
Mevcut araştırmada ABT-2 probiyotik kültür kullanılarak üretilen manda yoğurtlarına farklı oranlarda (%5, %7.5, %10) çilek püresinin yanı sıra %7.5 oranında şeker ilave edilmiş ve yağ asidi kompozisyonu, ACE inhibitör aktivite ve HM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bff0e295f1dfde68241552f7feb1e25
https://doi.org/10.15237/gida.gd22101
https://doi.org/10.15237/gida.gd22101
Publikováno v:
Volume: 52, Issue: 3 351-360
Atatürk Üniversitesi Ziraat Fakültesi Dergisi
Atatürk Üniversitesi Ziraat Fakültesi Dergisi
Yetersiz ve dengesiz beslenme endişesi ve artan sağlık problemlerinin gıda katkı maddeleri ile ilişkilendirilmesi, tüketicilerin sağlıklı ve minimal işlenmiş fonksiyonel ürünlere olan ilgisini her geçen gün artırmakladır. Diğer tar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::255a6e055f8f1b32f9f2aff4ce97b387
https://doi.org/10.17097/ataunizfd.896473
https://doi.org/10.17097/ataunizfd.896473
Autor:
Ayla Arslaner, Mehmet Ali Salik
Publikováno v:
Volume: 18, Issue: 2 180-189
Akademik Gıda
Akademik Gıda
Various factors besides changes in people’s lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ad6d4ff53600dbec414e1f763a5f756
https://doi.org/10.24323/akademik-gida.758835
https://doi.org/10.24323/akademik-gida.758835
Publikováno v:
Journal of Food Science and Technology. 58:223-233
In this study, the effect of Hibiscus sabdariffa L. flowers marmalade (HM) addition at different ratios (0%, 15%, 20%) was determined on the certain quality properties, total phenolic contents, antioxidant activity, mineral composition and heavy meta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60b3a607d302407171ff474752fc92a9
https://doi.org/10.1007/s13197-020-04533-z
https://doi.org/10.1007/s13197-020-04533-z
Autor:
AYLA ARSLANER, Mehmet Ali Salık
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa3df08769b26132bcb99dcc44c0a0a7
https://doi.org/10.1111/jfpp.16566
https://doi.org/10.1111/jfpp.16566