Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Dilek Sivri Ozay"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 52-58 (2019)
Croatian journal of food science and technology
Volume 11
Issue 1
Croatian journal of food science and technology
Volume 11
Issue 1
Turkish olive cultivar known as “Halhalı” that is locally grown in Mardin (Derik) province, situated in the southeast Anatolia, was used for virgin olive oil (VOO) production. Halhalı olive was processed in the “Mobile Olive Oil Processing Un
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 27, p 6 (2020)
The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio
Publikováno v:
Journal of Cereal Science. 72:69-74
The degradation effects of wheat bug protease(s) on glutenin proteins of durum wheat cultivars were investigated by electrophoresis and modified rapid visco analyser (RVA) test. Glutenin patterns of the bug damaged durum wheats changed substantially
Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 25, Iss 6, p A602 (2018)
In present study, “Saurani” Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)” (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UV
Autor:
Burcu Olanca, Dilek Sivri Ozay
Publikováno v:
Journal of Cereal Science. 65:290-297
Wheat grain damaged by wheat bug (Eurygaster spp.) contains the bug salivary secretion which hydrolyses the gluten needed for the dough quality of breadmaking due to its proteolytic activity. Since the protease inhibitors are widespread throughout th
Autor:
Halil Vural, Reza Jafarzadeh Yadegari, Ugur Tamer, Dilek Sivri Ozay, Esmaeil Ghanbari Shendi, Hasan Murat Velioglu, Mojtaba Mahmoudi Rishkan, Tümay Temiz, Reyhan Selin Uysal, Ismail Hakki Boyaci
Publikováno v:
European Food Research and Technology. 238:845-852
Raman spectroscopy and the principal component analysis (PCA) were successfully applied to differentiate the origin of the meat and meat products based on their extracted fat samples in the present study. A total of 132 extracted fat samples that wer
Publikováno v:
European Food Research and Technology. 237:703-710
Adulteration is frequently encountered in the food industry and can be identified using currently available techniques. Infrared and Raman spectroscopic procedures are the most attractive techniques regarding fats and oils. The objective of this stud
Autor:
Dilek Sivri Ozay, Burcu Olanca
Publikováno v:
Cereal Chemistry Journal. 87:518-523
Suni-bug (Eurygaster spp.) enzyme was partially purified from bug-damaged wheat and used to prepare gluten hydrolysates at 3% and 5% degree of hydrolysis (DH). Functional properties of gluten and gluten hydrolysates were determined at 0.2% (w/v) prot
Publikováno v:
Cereal Chemistry Journal. 86:522-526
The aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour quality characteristics and bread volume. The samples were chosen to represent a
Publikováno v:
European Food Research and Technology. 229:813-820
Wholemeal samples were obtained from five durum wheat cultivars at two different bug (Eurygaster spp.) damage levels (medium and high damage). The samples were incubated (60 and 120 min) and used in size exclusion high performance liquid chromatograp