Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Bekir Gökçen Mazı"'
Autor:
Bekir Gökçen Mazı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 1, Pp 49-53 (2019)
The aim of this study was to evaluate the dough proofing activity of Kluyveromyces lactis (ATCC 8585) in different dough formulations and to compare it with the commercial active dry bakery yeast Saccharomyces cerevisiae. Leaving ability of yeasts wa
Externí odkaz:
https://doaj.org/article/dd6cfe29904c44e8a858fa6266ad1d4f
Publikováno v:
Journal of Food Measurement and Characterization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3793a3aafad350866fc57826341f6f48
https://doi.org/10.1007/s11694-023-01906-8
https://doi.org/10.1007/s11694-023-01906-8
Autor:
Bekir Gökçen Mazı, Berkay Berk, Danuta Kruk, Ioan Ardelean, Cagri Cavdaroglu, Leonid Grunin, Mecit Halil Oztop
Publikováno v:
Journal of the Science of Food and Agriculture. 102:2667-2675
BACKGROUND Adulteration is defined as the intentional addition of a material that is not a part of the nature. In this study, a non-conventional time domain nuclear magnetic resonance (TD-NMR) pulse sequence: magic sandwich echo (MSE) was used to det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b4e4c453cff48d573ce61245bcdd60d
https://doi.org/10.1002/jsfa.11606
https://doi.org/10.1002/jsfa.11606
Publikováno v:
International Journal of Food Science & Technology. 56:5471-5484
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23ddf8ff5f6d1217940bde91794e2f9c
https://doi.org/10.1111/ijfs.15229
https://doi.org/10.1111/ijfs.15229
Publikováno v:
International Journal of Food Science & Technology. 56:5461-5470
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d6e5eaec5b92ad793babbeb6aa69a56
https://doi.org/10.1111/ijfs.15218
https://doi.org/10.1111/ijfs.15218
Autor:
Bekir Gökçen Mazı, Yeliz Kanar
Publikováno v:
Journal of Food Measurement and Characterization. 13:3376-3386
In this study, microwave drying (MWD) and microwave-assisted vacuum drying (MW-VD) (500, 675 mbar) at power levels of 300, 450, 600 and 900 W, hot-air drying (HAD) and vacuum drying (VD) (300, 500 mbar) at temperatures of 35, 50, 65 °C and freeze dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3477beff200f5a0926d66e0c9be76f75
https://doi.org/10.1007/s11694-019-00283-5
https://doi.org/10.1007/s11694-019-00283-5
Autor:
Bekir Gökçen Mazı, Güliz Akyüz
Publikováno v:
Journal of Food Processing and Preservation. 44
This study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%), or whey (13.35%) supplemented breads. The pH, total titratable acidi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::622792167fc6e942272c9f54401d081e
https://doi.org/10.1111/jfpp.14498
https://doi.org/10.1111/jfpp.14498
Autor:
Işıl Barutçu Mazı, Bekir Gökçen Mazı
Publikováno v:
Volume: 27, Issue: 4 496-506
Yuzuncu Yıl University Journal of Agricultural Sciences
Yuzuncu Yıl University Journal of Agricultural Sciences
Buçalışmanın temel amacı mikrodalgada kızartma işleminin ve farklı kızartmasürelerinin tavuk göğüs eti miyofibriler ve sarkoplazmik proteinleri üzerineetkilerinin incelenmesidir. Kızartılmış ürünlerin renk ve tekstürü debelirlen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::128865a588b14a366f4cfae80f1ef3c8
https://doi.org/10.29133/yyutbd.305427
https://doi.org/10.29133/yyutbd.305427
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 25(1)
Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abafd2f88d6a62ffd056617eda4475dd
https://pubmed.ncbi.nlm.nih.gov/30205717
https://pubmed.ncbi.nlm.nih.gov/30205717