Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Berrin Özkaya"'
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 1, Pp 200-208 (2023)
Dietary fiber plays a crucial role in human diet due to their healthpromoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the n
Externí odkaz:
https://doaj.org/article/05152e127f5d42e5af576d147c1a1e7e
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2023)
Abstract This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough
Externí odkaz:
https://doaj.org/article/0550968f75af4b0db0e028903a9652b8
Publikováno v:
Selcuk Journal of Agricultural and Food Sciences.
In this study, the rheological properties of flours containing wheat bran or dephytinized wheat bran at different rates (0, 5, 10, 15%) and some physicochemical and microbiological properties of bread doughs produced with sourdough by using these flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c0b2ed019624c5e787ce8e928913d91
https://doi.org/10.15316/sjafs.2022.013
https://doi.org/10.15316/sjafs.2022.013
Autor:
Hatice Berrin Özkaya, Emek Aslı Cinel
Publikováno v:
Uluslararası Anadolu Sosyal Bilimler Dergisi. 4:227-261
The current account deficit of the major factors are closely related to Turkey's economy and open economy is one of the indicators of the economic crisis that caused to occur. Current account deficit in Turkey among the factors that led to open econo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e69f8dd855a9db32e0402f5ba0196ca9
https://doi.org/10.47525/ulasbid.824524
https://doi.org/10.47525/ulasbid.824524
Publikováno v:
Cereal Chemistry. 97:930-939
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::444be68bb831624896d96b340a6b5b20
https://doi.org/10.1002/cche.10315
https://doi.org/10.1002/cche.10315
Publikováno v:
Volume: 29, Issue: 1 200-208
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Dietary fiber plays a crucial role in human diet due to their healthpromoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a049491bba0f39efced38175ae3dc83c
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1001981
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1001981
Autor:
Ilkem Demirkesen, Berrin Özkaya
Publikováno v:
Critical reviews in food science and nutrition. 62(3)
The gluten-free food market is growing with the increases in the number of people who adhere to gluten-free diet. The noteworthy increase in the number of people following a gluten-free diet may be associated to the diagnosis of many silent and subcl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a569c7fa2c045b72fb93e3031d6db24
https://pubmed.ncbi.nlm.nih.gov/32981341
https://pubmed.ncbi.nlm.nih.gov/32981341
Publikováno v:
LWT. 154:112773
This paper examines the potential utilization of full-fat and defatted flaxseed flours (FF) as well as microfluidized full-fat and defatted FF in cookie formulation. Their effects on the functional, quality and sensory properties of cookies were inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9306a8370d2f6158cfd5d336ee4379f
https://doi.org/10.1016/j.lwt.2021.112773
https://doi.org/10.1016/j.lwt.2021.112773
Publikováno v:
Journal of Cereal Science. 80:24-30
Oat bran is widely used for enrichment of health-oriented products due to their high dietary fiber (DF) and bioactive compounds contents. However, its high phytic acid (PA) content generally is overlooked. PA is an antinutrient which decreases bioava
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a92da5cfa05e1f32e8243cefe0e038e
https://doi.org/10.1016/j.jcs.2018.01.011
https://doi.org/10.1016/j.jcs.2018.01.011
Publikováno v:
LWT. 147:111563
Low moisture foods with their low water activity do not favor microbial growth, but they are liable to contamination. Hence, decontamination process is required. Radio frequency (RF) processing is possible approach for this purpose with its heating e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74e3fd7385a5e119945458cd17e148c9
https://doi.org/10.1016/j.lwt.2021.111563
https://doi.org/10.1016/j.lwt.2021.111563