Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Buket Aşkın"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 10, Pp 2105-2112 (2020)
This study aimed to determine the antioxidant activity and chemical composition of essential oils obtained from thyme and rosemary. In our study, the yield for thyme essential oil was determined as 1.34% and the yield for rosemary essential oil was d
Externí odkaz:
https://doaj.org/article/f47585bac59f4805b38493dcaf38d26e
Autor:
Buket Aşkın, Erdoğan Küçüköner
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1759-1765 (2019)
Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group. This pigment has glycoside
Externí odkaz:
https://doaj.org/article/b358e60d6d464042b39f6d5cf724b0fa
Autor:
Buket Aşkın
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1748-1753 (2019)
Peynir üretimi ile eski zamanlardan bu yana önemli bir yere sahip olan Kırklareli ilinde önemli ticari potansiyele sahip olan iki farklı peynir, Kırklareli Beyaz Peyniri (KBP) ve KBP ve KEKP üretiminde belli oranlarda koyun sütü, keçi süt
Externí odkaz:
https://doaj.org/article/d97207f99e364e50b48a90e83c55919b
Autor:
Sercan Özbek Yazici, Buket Aşkın
Publikováno v:
International Journal of Innovative Approaches in Agricultural Research. 5:158-171
This experiment was carried out in order to study the effects of drying on physical quality, color development, bioactive compounds and antioxidant potential of red peppers (Capsicum annuum L.). Dry matter, surface color values (L*, a*, b*, h*, ∆E*
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::962fc2e1d82558005eee0efeb9698557
https://doi.org/10.29329/ijiaar.2021.358.1
https://doi.org/10.29329/ijiaar.2021.358.1
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:2105-2112
Bu çalışmada, kekik ve biberiyeden elde edilen bu uçucu yağların antioksidan aktivitesinin ve kimyasal bileşiminin belirlenmesi amaçlamıştır. Çalışmamızda kekik uçucu yağı için verim %1.34 ve biberiye uçucu yağı için verim %0.4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab33f3a2909019e4aa1abc75f24f34d6
https://doi.org/10.24925/turjaf.v8i10.2105-2112.3560
https://doi.org/10.24925/turjaf.v8i10.2105-2112.3560
The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and pasteurization on the anthocyanins (ACNs) and colour of black mulberry juice (BMJ) were studied. Enzymatic treatment caused significant reductions in ACN con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bab42aef8a8ccd04c8fec6abbe19aba
https://aperta.ulakbim.gov.tr/record/236754
https://aperta.ulakbim.gov.tr/record/236754
Publikováno v:
Volume: 25, Issue: 6 1414-1422
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Journal Of Agriculture and Nature
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Journal Of Agriculture and Nature
The aim of the study is to determine the changes in the composition and antimicrobial properties of black mulberry, which is known to have therapeutic properties, during the processing of fruit juice and with heat treatments. The study was carried ou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6995f44c1bd73905a1045c3da780191
https://dergipark.org.tr/tr/pub/ksutarimdoga/issue/72738/982718
https://dergipark.org.tr/tr/pub/ksutarimdoga/issue/72738/982718
Autor:
Buket Aşkın
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1748-1753 (2019)
Peynir üretimi ile eski zamanlardan bu yana önemli bir yere sahip olan Kırklareli ilinde önemli ticaripotansiyele sahip olan iki farklı peynir, Kırklareli Beyaz Peyniri (KBP) ve KBP ve KEKP üretimindebelli oranlarda koyun sütü, keçi sütü
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::002e58833122038667428956963631c1
https://doi.org/10.24925/turjaf.v7i11.1748-1753.2466
https://doi.org/10.24925/turjaf.v7i11.1748-1753.2466
In the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pepper peel and seeds (extract of oleoresin containing capsaicin, OCE) and were used in yogurt production. Thus, it is aimed to obtain a product with richer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac9afcf0df0e36e078fa372ac5ee1932
https://hdl.handle.net/20.500.11857/3631
https://hdl.handle.net/20.500.11857/3631
Autor:
Gülce Bedis Kaynarca, Buket Aşkın
Publikováno v:
Volume: 10, Issue: 4 2604-2617
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yöntemleriyle kurutulmuş portakal kabuklarının bazı fiziksel ve kimyasal özellikleri karşılaştırılmıştır. Bu amaçla örnekler 45-65ºC h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db8a6b88927719dd8f12850778748ab5
https://hdl.handle.net/20.500.11857/1863
https://hdl.handle.net/20.500.11857/1863