Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Azmi Seyhun Kipcak"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 4, Pp 631-638 (2019)
Vitis labrusca L. (İsabella üzümü) dünyada sıkça tüketilen üzüm türleri arasında yer almaktadır. Kuru meyveler, yaş meyvelere oranla son yıllarda özellikle yoğun çalışan ve diyet yapan insanlarca çabuk atıştırma öğünü veya
Externí odkaz:
https://doaj.org/article/6c1372a0feff45aea53e4b93f75248da
Publikováno v:
Acta Chimica Slovenica, Vol 63, Iss 4, Pp 881-890 (2016)
In this study, zinc borate hydrate (Zn3B6O12·3.5H2O) was synthesized from zinc oxide (ZnO) and boric acid (H3BO3) via a novel method of ultrasonic irradiation. X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR) and Raman spectr
Externí odkaz:
https://doaj.org/article/0f18e1f8dafa4ce49cb15e23df6d02b4
Autor:
Azmi Seyhun Kipcak, Osman Ismail
Publikováno v:
Acta Scientiarum: Technology, Vol 40, Iss 1, Pp e39922-e39922 (2018)
Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus
Externí odkaz:
https://doaj.org/article/ff2e6986cea84ff890b53d8fcb79836f
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 367-376 (2015)
Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several microwave power settings were studied as 180, 360, 60
Externí odkaz:
https://doaj.org/article/99d7ece34289473d91cb22ac1501146d
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 1, Pp 83-90 (2015)
The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and
Externí odkaz:
https://doaj.org/article/6bc5e4b540694a79aaade4256811b2de
Autor:
Tugce YALCIN GORGULU, Azmi Seyhun KIPCAK, Ozgul DERE OZDEMIR, Emek MOROYDOR DERUN, Sabriye PISKIN
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 6, Pp 555-562 (2014)
Fennel, mint (peppermint), and sage herbal teas and apple, lemon, and rosehip fruit teas were selected for the determination of the following risk elements contents: aluminium (Al), arsenic (As), barium (Ba), cadmium (Cd), nickel (Ni), lead (Pb), and
Externí odkaz:
https://doaj.org/article/4a2d90f6cb774df4a2274a7767704f44
Publikováno v:
Journal of Chemistry, Vol 2014 (2014)
Magnesium borate (MB) is a technical ceramic exhibiting high heat resistance, corrosion resistance, great mechanical strength, great insulation properties, lightweightness, high strength, and a high coefficient of elasticity. Zinc borate (ZB) can be
Externí odkaz:
https://doaj.org/article/0ef6f984f135430c9bdef7559d27dba9
Autor:
Azmi Seyhun Kipcak, Meral Yildirim, Sureyya Aydin Yuksel, Emek Moroydor Derun, Sabriye Piskin
Publikováno v:
Advances in Materials Science and Engineering, Vol 2014 (2014)
Magnesium borates are significant compounds due to their advanced mechanical and thermal durability properties. This group of minerals can be used in ceramic industry, in detergent industry, and as neutron shielding material, phosphor of thermolumine
Externí odkaz:
https://doaj.org/article/7fe961bed0c34d59a38ab159f1ceb603
Publikováno v:
Journal of Chemistry, Vol 2014 (2014)
The acrylamide-sodium acrylate hydrogel was synthesized by free radical polymerization of the method of solution polymerization. Dynamic swelling tests were conducted at 25, 40, and 60°C temperatures, in order to investigate the swelling properties
Externí odkaz:
https://doaj.org/article/29ccaf122d0d4befb73f2b9bb1464502
Publikováno v:
Journal of Chemistry, Vol 2013 (2013)
Magnesium borates are one of the major groups of boron minerals that have important properties such as high heat and corrosion resistances and high coefficients of elasticity. In this study, magnesium borate minerals are synthesized using boric acid
Externí odkaz:
https://doaj.org/article/79b78cd902ee456d9fb8b6dc5f8a3d81