Zobrazeno 1 - 10
of 18
pro vyhledávání: '"E. Özgül Evranuz"'
Autor:
Y. H. Hui, E. Özgül Evranuz
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverag
Autor:
Y. H. Hui, E. Özgül Evranuz
Publikováno v:
Handbook of Animal-Based Fermented Food and Beverage Technology ISBN: 9780429107528
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1df1c902f2131d9f819d74062fa4300a
https://doi.org/10.1201/b12084-48
https://doi.org/10.1201/b12084-48
Autor:
Y. H. Hui, E. Özgül Evranuz
Publikováno v:
Handbook of Animal-Based Fermented Food and Beverage Technology ISBN: 9780429107528
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6eb8d2fb34f8a53986c936729bb94504
https://doi.org/10.1201/b12084-21
https://doi.org/10.1201/b12084-21
Autor:
E. Özgül Evranuz
Publikováno v:
Handbook of Food Process Design
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfb6655e5e13530b5f177bbc95dc8021
https://doi.org/10.1002/9781444398274.ch3
https://doi.org/10.1002/9781444398274.ch3
Autor:
E. Özgül Evranuz, Meral Kilic-Akyilmaz
Publikováno v:
Handbook of Food Process Design
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48503c1b9398bf67341c2b6e171c5a6b
https://doi.org/10.1002/9781444398274.ch4
https://doi.org/10.1002/9781444398274.ch4
Autor:
E. Özgül Evranuz
Publikováno v:
International Journal of Food Science & Technology. 28:193-199
Summary The effects of temperature and moisture content on fat oxidation (peroxide value) during storage of commercial unblanched salted roasted peanuts were investigated by storing 1.4 ±0.02% moisture samples at 15°C, 25°C, 35°C and 1.4 ± 0.02%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93c79d26f2a2194f596a80d2ac5d83db
https://doi.org/10.1111/j.1365-2621.1993.tb01264.x
https://doi.org/10.1111/j.1365-2621.1993.tb01264.x
Publikováno v:
Handbook of Vegetable Preservation and Processing ISBN: 9780429173073
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80324eb9646eb738e2c2e01d8e268ba6
https://doi.org/10.1201/b19252-29
https://doi.org/10.1201/b19252-29
Autor:
Meral Kılıç, E. Özgül Evranuz
Publikováno v:
Gıda, Vol 31, Iss 5 (2015)
Camsılığa geçiş amorf bir katının kauçuğumsu ve viskoz bir yapıdan camsı ve sert bir yapıya geçişi olarak ifade edilen bir hal değişimidir. Bu hal değişimi katı için karakteristik bir sıcaklık aralığında meydana gelir. Amorf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::99bdad181ea49f67425ef7c5f59245f4
http://dergipark.gov.tr/gidader/issue/6795/91394?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6795/91394?publisher=gidadernegi
Autor:
E. Özgül Evranuz
Publikováno v:
European Journal of Lipid Science and Technology. 102:189-193
The samples were dipped into 0.9%, 1.3% or 1.7% H 2 O 2 solution prior to salting and roasting and stored at 25 °C to see the effects on fat oxidation in the production of commercial unblanched salted and roasted peanuts. It was found that the H 2 O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::802f4cf4b525e9ef8319a51687ea2881
https://doi.org/10.1002/(sici)1438-9312(200003)102:3<189::aid-ejlt189>3.0.co
https://doi.org/10.1002/(sici)1438-9312(200003)102:3<189::aid-ejlt189>3.0.co
Autor:
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological