Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Duygu Ozmen"'
Autor:
Seyyed Mahdi, Mirzababaee, Duygu, Ozmen, Mohammad Ali, Hesarinejad, Omer Said, Toker, Samira, Yeganehzad
Publikováno v:
International Journal of Biological Macromolecules. 223:511-523
Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fed9d1ed90d8fec70b8a343a25511d3
https://doi.org/10.1016/j.ijbiomac.2022.11.044
https://doi.org/10.1016/j.ijbiomac.2022.11.044
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d42391bcffbc3eb2e0d946b183a651a9
https://doi.org/10.1002/jsfa.12630
https://doi.org/10.1002/jsfa.12630
Publikováno v:
Sustainability; Volume 15; Issue 6; Pages: 4934
In this study, the rheological properties of three distinct dextrans with different levels of (1 → 6)-linked α-D-glucose/(1 → 3)-linked α-D-glucose units from three lactic acid bacteria (LAB) strains were determined. Dextran PDER21 was further
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebf21eceff6a24f0459c4634206fe4fb
Publikováno v:
Journal of Food Engineering. 346:111428
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed496f46464299dcdbc66998afb64b23
https://doi.org/10.1016/j.jfoodeng.2023.111428
https://doi.org/10.1016/j.jfoodeng.2023.111428
Autor:
Ecenur Sahin, Erenay Erem, Melihanur Güzey, Minem Sena Kesen, Necattin Cihat Icyer, Duygu Ozmen, Omer Said Toker, Hulya Cakmak
Publikováno v:
Journal of Food Processing and Preservation. 46
In this study, the evaluation of the use of melon seeds, which is an important waste in domestic and industrial production, as a source and ingredient for the production of spreadable butter was investigated. After the cleaning, roasting and grinding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56da433b52134e258f7bcd03547fdcfd
https://doi.org/10.1111/jfpp.16841
https://doi.org/10.1111/jfpp.16841
Publikováno v:
Food Hydrocolloids. 138:108470
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcd82d7064517028f648a6ad2c580eab
https://doi.org/10.1016/j.foodhyd.2023.108470
https://doi.org/10.1016/j.foodhyd.2023.108470
Autor:
Duygu Ozmen, Rusen Metin Yildirim, Kubra Bursa, Nasim Kian-pour, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Bayram Yurt
Publikováno v:
International Journal of Gastronomy and Food Science. 31:100628
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61d2e5d77f468cbbf19d63db875ca586
https://doi.org/10.1016/j.ijgfs.2022.100628
https://doi.org/10.1016/j.ijgfs.2022.100628
Autor:
Duygu Ozmen, Omer Said Toker
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31138e22760cb8aa0c23e36431331a3a
https://doi.org/10.1111/jfpe.14073
https://doi.org/10.1111/jfpe.14073
Marshmallow is foam-like confectionery product. Albumin is a protein of animal origin, which is used in the production of marshmallow and is generally used for stabilizing and foaming purposes, with various disadvantages such as limited pH and ionic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f7feb5ce367d203302259ceb734f236
https://hdl.handle.net/20.500.12639/4680
https://hdl.handle.net/20.500.12639/4680
Publikováno v:
Food Hydrocolloids. 96:481-492
During processing, wheat dough is known to undergo large deformation led by mixing and fermentation processes. This deformation is much more pronounced when sourdough is used in the recipe of wheat dough whose gluten is considerably hydrolyzed during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dd7f8a66623c049b0e50eacc2f15a9e
https://doi.org/10.1016/j.foodhyd.2019.05.055
https://doi.org/10.1016/j.foodhyd.2019.05.055