Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Burcu Aksüt"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 5, Pp 920-924 (2023)
Şeftali %78-85 oranında su içeren ve üretimi oldukça fazla olan bir meyvedir. İçerdiği yüksek nemden dolayı bozulmadan tüketilebilir halde uzun süre tutulabilmesi için muhafaza edilmesi gerekir. Bu çalışmada, 8’e dilimlenmiş şefta
Externí odkaz:
https://doaj.org/article/b7f26facc15b4384a25a8c2abba7cc44
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 3, Pp 546-552 (2023)
Kayısı çekirdeği ağrı kesici, antimutajenik, iltihap önleyici ve antimikrobiyal olarak tıp alanında kullanılmaktadır. Ayrıca kayısı çekirdeklerinin tatlı olanları çerez olarak tüketilmekte, acı olanları ise kozmetik sanayisinde h
Externí odkaz:
https://doaj.org/article/c546f081657342c699abfe82c23afa86
Autor:
Burcu Aksüt, Hakan Polatcı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 7, Pp 1237-1243 (2022)
Rosehip fruit, which is widely and naturally grown in many European countries as well as in Rosehip fruit, which is widely used in Turkey as well as in European countries and grows naturally, is a very rich species in terms of vitamin C value. Due to
Externí odkaz:
https://doaj.org/article/7bac031a0a834af78c094d2695c5cb44
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 5, Pp 958-963 (2022)
With the increase in the world population and the continuous development of technology, energy demands continue to increase. In general, the global energy needs are met by fossil sourced fuels. Depleting nature of fossil energy sources, their negativ
Externí odkaz:
https://doaj.org/article/825edb875ec34c0d9cf825626d35f650
Autor:
Burcu Aksüt, Hakan Polatcı
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 10:1237-1243
Rosehip fruit, which is widely and naturally grown in many European countries as well as in Rosehip fruit, which is widely used in Turkey as well as in European countries and grows naturally, is a very rich species in terms of vitamin C value. Due to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c19d3533d0d9131044c7ef49685afa57
https://doi.org/10.24925/turjaf.v10i7.1237-1243.5169
https://doi.org/10.24925/turjaf.v10i7.1237-1243.5169
Publikováno v:
Chemistry & Biodiversity. 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc639a7b267dfc1384901f46bab66c12
https://doi.org/10.1002/cbdv.202201196
https://doi.org/10.1002/cbdv.202201196
Autor:
Burcu AKSÜT, Hakan POLATCI
Publikováno v:
Turkish Journal of Agricultural Engineering Research. 3:170-180
Drying is the process of removing the moisture in the product by evaporation up to a certain threshold value. The moisture content of the cauliflower vegetable is 90.76%, causing microbiological and enzymatic deterioration. For this reason, cauliflow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc74c9c3bfc99d8c5d0cf7d3a3ff2aef
https://doi.org/10.46592/turkager.1097272
https://doi.org/10.46592/turkager.1097272
Publikováno v:
ANADOLU JOURNAL OF AGRICULTURAL SCIENCES.
Reyhan dünyada ve Türkiye’de önemli derecede üretimi yapılan tıbbi ve aromatik bir bitkidir. Hasat döneminde içerdiği yüksek nem sebebiyle mikrobiyolojik bozulmalara elverişli olup özenle muhafaza edilmesi gerekmektedir. Tarımsal ürü
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18aae626e19a5e3d6e0113bc39ba3ad0
https://doi.org/10.7161/omuanajas.1163973
https://doi.org/10.7161/omuanajas.1163973
Publikováno v:
Ereğli tarım Bilimleri dergisi.
Bu çalışmada, mor havuç Nüve ID 300 iklimlendirme test kabininde sabit 65 °C sıcaklıkta kurutularak kaynar suya daldırma ön işleminin etkisi araştırılmıştır. Kuruma süresi, kuruma oranı, rehidrasyon, renk, sertlik ve efektif difüz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bda0918bac92e65e7efc480f56ca2b07
https://doi.org/10.54498/etbd.2022.9
https://doi.org/10.54498/etbd.2022.9