Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Aziz Korkmaz"'
1
Akademický článek
Volatile Compounds, Bioactive Properties and Chlorophylls Contents in Dried Spearmint (Mentha spicata L.) as Affected by Different Drying Methods
Autor: Erhan Arslan, Meltem Koşan, Aziz Korkmaz
Publikováno v: Journal of Agricultural Sciences, Vol 29, Iss 2, Pp 604-617 (2023)
This study presents a comparison of the quality characteristics of spearmint (Mentha spicata L.) dried by a photovoltaic thermal dryer (PVT), the shade dried spearmint (SDS), and an oven dried spearmint (ODS). The obtained samples were evaluated with
Externí odkaz: https://doaj.org/article/a28564b136b644aca6077f255421529b
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2
Akademický článek
Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time
Autor: Abdulkerim Hatipoğlu, Aziz Korkmaz, Şerafettin Çelik
Publikováno v: Mljekarstvo, Vol 73, Iss 2, Pp 126-139 (2023)
Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation peri
Externí odkaz: https://doaj.org/article/69a49988bcdb4107a15c9405bdb598a2
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3
Akademický článek
Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
Autor: Aziz Korkmaz
Publikováno v: Molecules, Vol 28, Iss 3, p 1483 (2023)
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid
Externí odkaz: https://doaj.org/article/d74417cabd9545a3bbc2a0746b88e475
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5
Volatile compounds, bioactive properties and chlorophylls contents in dried spearmint (Mentha spicata L.) as affected by different drying method
Autor: Aziz KORKMAZ, Erhan ARSLAN, Meltem KOŞAN
Publikováno v: Tarım Bilimleri Dergisi.
This study presents a comparison of the quality characteristics of spearmint (Mentha spicata L.) dried by a photovoltaic thermal dryer (PDS), the shade (SDS), and an oven (ODS). The samples obtained were evaluated with respect to volatile compounds (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::72c78602be21fa39db1b4d86f035f02e
https://doi.org/10.15832/ankutbd.1112879
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6
Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
Autor: Ahmet Ferit Atasoy, Ali Adnan Hayaloglu, Aziz Korkmaz
Full Text Article
Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flav
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0bf110ca6b1cc1c5d200024afabe60e
https://hdl.handle.net/20.500.12514/2846
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7
Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)
Autor: Aziz Korkmaz, Ali Adnan Hayaloglu, Ahmet Ferit Atasoy
Publikováno v: LWT. 84:842-850
Volatile organic compounds (VOC) in fresh Capsicum annuum (FRC), red pepper flakes (RPF), industrial (INI), and traditional (TRI) isot spices were quantitatively analyzed by means of solid-phase microextraction (SPME) followed by gas chromatography-m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::56564b88efc6374499fba83350dffa62
https://doi.org/10.1016/j.lwt.2017.06.058
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8
The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
Autor: Ahmet Ferit Atasoy, Aziz Korkmaz, Ali Adnan Hayaloglu
Publikováno v: Food Chemistry. 341:128184
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, no
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25756c017c37a7ff32cfca737c263f48
https://doi.org/10.1016/j.foodchem.2020.128184
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10
Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt
Autor: Aziz Korkmaz, M. Serdar Akin, Mutlu B. Guler-Akin
Publikováno v: International Journal of Dairy Technology. 62:422-430
Reduced-fat stirred yoghurts were prepared by using ropy and nonropy exopolysaccharide (EPS)-producing strains or nonexopolysaccharide-producing strains. Yoghurts were evaluated for pH, titrable acidity, acetaldehyde, whey separation, viscosity, EPS
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7287df2d22a26dfe74587bc3078a9758
https://doi.org/10.1111/j.1471-0307.2009.00499.x
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