Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Cansu Ekin Gumus-Bonacina"'
Autor:
Hulya Cakmak, Hulya Ilyasoglu-Buyukkestelli, Ece Sogut, V. Hazal Ozyurt, Cansu Ekin Gumus-Bonacina, Sebnem Simsek
Publikováno v:
Food Hydrocolloids for Health, Vol 3, Iss , Pp 100131- (2023)
Plant mucilages have been used for many applications as stabilizers, emulsifiers, thickening or gelling agents, viscosity modifiers, encapsulating agents and food packaging materials (stand-alone films, coatings). In these studies, it has been report
Externí odkaz:
https://doaj.org/article/69afa4f3e2b14ca5a235b1d86b12774e
Autor:
Thanh Phuong Vu, Cansu Ekin Gumus-Bonacina, Maria G. Corradini, Lili He, David Julian McClements, Eric A. Decker
Publikováno v:
Antioxidants, Vol 11, Iss 11, p 2139 (2022)
Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified s
Externí odkaz:
https://doaj.org/article/92eafbaa6ed348d89dfbf82a85b9fc6f
Autor:
Merve Akpinar, Katherine Bauer Estrada, Aziz Tekin, Maria Ximena Quintanilla‐Carvajal, Cansu Ekin Gumus‐Bonacina
Publikováno v:
Journal of the American Oil Chemists' Society. 99:1127-1135
Publikováno v:
Journal of Surfactants and Detergents. 25:799-811
Publikováno v:
Journal of the American Oil Chemists' Society. 99:175-179
Autor:
Ahmed Menevseoglu, Cansu Ekin Gumus-Bonacina, Nurhan Gunes, Huseyin Ayvaz, Muhammed Ali Dogan
Publikováno v:
International Dairy Journal. 138:105543
This study aimed to authenticate a commercial cheese using FT-IR spectroscopy combined with chemometrics via ethanol and n-hexane extraction. Erzincan Tulum cheese (ETC) is one of the most produced and consumed cheeses in Türkiye. With an increase i