Zobrazeno 1 - 7
of 7
pro vyhledávání: '"BURAK ALTINEL"'
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0
ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat a
Externí odkaz:
https://doaj.org/article/e34a9c748b2c4d65bfaae5f2b594a807
Publikováno v:
Food Hydrocolloids. 81:389-397
An extremophilic xylanase from Aureobasidium pullulans NRRL Y-2311-1 was produced on wheat bran and its performance in bread making was investigated for the first time. Two different world-wide-used commercial xylanase preparations were also applied
Autor:
Burak Altinel, S. Sezgin Ünal
WOS: 000401446800029
PubMed ID: 28559622
This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-beta-xylanase), cellulase, lipase, and the combination of phospholip
PubMed ID: 28559622
This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-beta-xylanase), cellulase, lipase, and the combination of phospholip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::942dcff652de6dd7b6118420fb75206f
https://europepmc.org/articles/PMC5430195/
https://europepmc.org/articles/PMC5430195/
Autor:
Burak Altinel, S. Sezgin Ünal
Publikováno v:
International Journal of Food Engineering. 13
Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and
Autor:
Sayit Sargin, Sevnur Mandaci, Ceyda Pembeci, Gaye Öngen, Burak Altinel, Sevket Karacanci, Ismail Hakki Akgun, Dilek Sahinbas
Publikováno v:
Journal of Biotechnology. 256:S19-S20
Öz bulunamadı.
Autor:
Sevnur Mandaci, Burak Altinel, Ceyda Pembeci, Gaye Öngen, Sevket Karacanci, Ismail Hakki Akgun, Sayit Sargin, Gizem Ezgi Tekkol
Publikováno v:
Journal of Biotechnology. 256:S55
Öz bulunamadı.
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0
Anais da Academia Brasileira de Ciências, Volume: 88, Issue: 4, Pages: 2387-2399, Published: 01 DEC 2016
Anais da Academia Brasileira de Ciências v.88 n.4 2016
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC
Anais da Academia Brasileira de Ciências, Volume: 88, Issue: 4, Pages: 2387-2399, Published: 01 DEC 2016
Anais da Academia Brasileira de Ciências v.88 n.4 2016
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC
WOS: 000391581800030
PubMed ID: 27925030
Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing
PubMed ID: 27925030
Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing