Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Ceyda Dadalı"'
Autor:
Ceyda Dadalı
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 2, Pp 997-1005 (2024)
Abstract The lifelong gluten‐free diet of celiac patients and gluten‐intolerant people prevents their balanced diet mainly due to starch‐rich products. The aim of this study is to determine optimum gluten‐free cake formulation having kidney b
Externí odkaz:
https://doaj.org/article/3b8dd1520ae748109674fc188ef721b5
Autor:
Ceyda Dadalı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 4, Pp 517-523 (2022)
Roasting is the most important coffee processing stage that affects coffee flavour. Coffee brew is prepared by various methods and Turkish coffee brewing technique is one of the oldest methods among other coffee preparation techniques. In this study,
Externí odkaz:
https://doaj.org/article/b7ccc32c1dcd48e8bb24e81318952a15
Autor:
Ceyda Dadalı, Yeşim Elmacı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 9, Pp 1631-1637 (2021)
The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (
Externí odkaz:
https://doaj.org/article/7f28846b32ae422facdd68be55826e59
Hayıt (Vitex agnus-castus L.) Ballarının Uçucu Bileşenlerinin ve Duyusal Özelliklerinin Tanımlanması
Autor:
Ceyda Dadalı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 3, Pp 621-631 (2021)
Bu çalışmada Aydın, Çanakkale, İzmir ve Muğla illerinde üretilen hayıt ballarının bazı fiziksel ve kimyasal özellikleri ile uçucu bileşenlerinin ve duyusal özelliklerinin tanımlanması amaçlanmıştır. Değerlendirilen hayıt balla
Externí odkaz:
https://doaj.org/article/ed9bd46b13e24617a297e15fd126e164
Autor:
Ceyda Dadalı, Yeşim Elmacı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 2, Pp 312-320 (2021)
Su kahve hazırlamada kahve çeşidinden sonra ikinci önemli bileşen olup kahve kalitesini etkilemektedir. Bu çalışmada filtre kahve hazırlamada kullanılan dört farklı sertliğe sahip suyun (şişelenmiş, arıtma, orta sert ve sert su) filt
Externí odkaz:
https://doaj.org/article/97fac6b698b8446a93140ee2be03f01d
Autor:
Ceyda Dadalı, Duygu Kışla
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 4, Pp 401-407 (2018)
In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S. Enteritidis then, thermal treatment was applied at 160°C top-bo
Externí odkaz:
https://doaj.org/article/ac9054ed665c46ee842035f6f89a5df8
Autor:
Ceyda Dadalı, Yeşim Elmacı Elmacı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 5, Iss 10, Pp 1173-1183 (2017)
High vacuum steam distillation, simultaneous distillation extraction, steam distillation, purge and trap methods are used for sample preparation in volatile component analysis. Since these methods are difficult and costly to implement, these methods
Externí odkaz:
https://doaj.org/article/640acad5b0d04d7a839fa13d0b81d0ee
Autor:
Ceyda Dadalı, Yeşim Elmacı
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 9:1631-1637
The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (
Autor:
Ceyda Dadalı, Yeşim Elmacı
Publikováno v:
Journal of Food Measurement and Characterization. 15:5000-5007
Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five
Publikováno v:
Istanbul Bilim University Florence Nightingale Journal of Medicine. 4:132-138
Amac: Bu calismada, tuketicinin algiladigi tatlilik degistirilmeden, tat-koku etkilesimi ile cikolatadaki sekerin azaltilmasi amaclandi. Gerec ve yontemler: Kavun, anason, gul, ihlamur, seker, bal, pamuk sekeri ve seker tadi verici aromalar 0.5 g/kg,