Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Burcu Cakmak Sancar"'
Autor:
Esra Akkaya, Hilal Colak, Hamparsun Hampikyan, Burcu Cakmak Sancar, Meryem Akhan, Ayse Seray Engin, Omer Cetin, Enver Baris Bingol
Publikováno v:
Foods, Vol 13, Iss 23, p 3725 (2024)
Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromat
Externí odkaz:
https://doaj.org/article/faa51f4d20274e20b8bb5383029b5b39
Autor:
Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, Melikenur Türkol, Seydi Yıkmış, Canan Hecer
Publikováno v:
Foods, Vol 12, Iss 11, p 2167 (2023)
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values
Externí odkaz:
https://doaj.org/article/3bc3d0cb275549ab90d3f79cc361302c