Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Cüneyt Dinçer"'
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 57:146-160
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::655585374fa051647e1284535d9dd483
https://doi.org/10.1080/08327823.2023.2209771
https://doi.org/10.1080/08327823.2023.2209771
Publikováno v:
Erwerbs-Obstbau. 64:433-443
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b54766035f9c5a6d5d44ed12c84ee008
https://doi.org/10.1007/s10341-022-00641-6
https://doi.org/10.1007/s10341-022-00641-6
Publikováno v:
Horticulturae
Volume 9
Issue 2
Pages: 186
Volume 9
Issue 2
Pages: 186
The popularity of edible flowers is increasing day by day and new solutions are sought due to their short shelf life. For this purpose, in this study, four different colors of Viola × wittrockiana Gams.; white (Fino Clear White), orange (Delta Pure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e61d3a91359228bd02976edd2d25e509
Autor:
Cüneyt Dinçer
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 55:175-196
In this study, sour cherry nectar and apple juice were concentrated using thermal concentration (75, 80, and 85 °C), and intermittent microwave concentration (180, 300, and 450 W) under vacuum cond...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3599430fd17a5a4a482b8b4deb82c933
https://doi.org/10.1080/08327823.2021.1952837
https://doi.org/10.1080/08327823.2021.1952837
Publikováno v:
Volume: 46, Issue: 3 647-659
Gıda
Gıda
Bu çalışmada farklı sıcaklıklarda (60, 70, 80 °C) fırında ve farklı mikrodalga güç seviyelerinde (180, 300, 450 Watt) mikrodalga fırında kurutmanın Antalya koşullarında yetiştirilen ve hasat edilen hibiskus çanak yapraklarının ku
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1116f3291d9ffd4309ccb9cc0236a1b5
https://doi.org/10.15237/gida.gd21030
https://doi.org/10.15237/gida.gd21030
Autor:
Cüneyt Dinçer
Publikováno v:
Mediterranean Agricultural Sciences. 34:33-39
Bu çalışmada termal ve ultrases uygulamalarının adaçayı ve hibiskus ekstraktlarının bazı kalite özellikleri üzerine etkisi araştırılmıştır. Bu amaçla 85°C’de su banyosunda, ultrasonik banyoda (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eeab17ea2a8432b36a5c65f2343fb724
https://doi.org/10.29136/mediterranean.786890
https://doi.org/10.29136/mediterranean.786890
Autor:
Elif Aykın-Dinçer, Cüneyt Dinçer
Publikováno v:
Food Bioscience. 53:102755
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e384e4cafce6afc99a04f2e0c48ff00
https://doi.org/10.1016/j.fbio.2023.102755
https://doi.org/10.1016/j.fbio.2023.102755
Autor:
Cüneyt Dinçer
Publikováno v:
Gıda. 45:736-747
Bu çalışmada adaçayı ekstraktlarının konsantrasyonunun modellenmesi ve konsantrasyon işleminin adaçayı ekstraktlarının kalite özellikleri üzerine etkisi araştırılmıştır. Bu amaçla uygulamalar termal vakum konsantrasyon (75, 80 ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f35b4115896cc48448394c91a41dedd7
https://doi.org/10.15237/gida.gd20058
https://doi.org/10.15237/gida.gd20058
Autor:
Cüneyt Dinçer
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05ed87768ff33e0075b6ad02b0ad565e
https://doi.org/10.1111/jfpp.15886
https://doi.org/10.1111/jfpp.15886
Publikováno v:
Gıda. 44:1092-1105
In the present study, grape, pomegranate and black carrot juices were concentrated to 65 °Brix (Bx) from initial concentrations of 15.93, 13.91 and 11.23 °Bx respectively. The concentration kinetics of the juices were investigated using a rotary va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65e2865f9d37fd5301b13c1404bb43b3
https://doi.org/10.15237/gida.gd19080
https://doi.org/10.15237/gida.gd19080