Výsledky vyhledávání - "ERGÜL, Erkan"

Süt Asitliğinin, Peynir Pıhtısının Süzülmesi ve Ayrılan Peyniraltı Suyunun Bileşimine Etkisi

Autor: URAZ, Tümer, ERGÜL, Erkan

Publikováno v: Volume: 14, Issue: 6
Gıda

Bu çalışmada üç farklı asitlikte (10.2 S.H.= %0.23 s.a; S.H.= %0.28 s.a ve 14.6 S.H.= %0.3 s.a) sütün peynire işlenmesiyle, peyniraltı suyu ve telemede ortaya çıkan değişimler belirlenmeye çalışılmıştır. Elde edilen sonuçlara g�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::acbd5415b20945df613d66621c4b7384
https://dergipark.org.tr/tr/pub/gida/issue/6891/92176

Zobrazit plný text záznamu

Ankara Piyasasında Satılan Yoğurt Örneklerinin Bazı Kalite Özellikleri Üzerinde Araştırmalar

Autor: KOÇHİSARLI, İlhan, ERGÜL, Erkan

Publikováno v: Volume: 12, Issue: 3
Gıda

In this study, yoghurt which is a much used products in our country was researched on the microbiological and organoleptic qualities. 120 yoghurt samples which are obtained from 15 dairy plants in Ankara city between the dates of June 1985 and Februa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::2339b77a016a462456835df0d448afb2
https://dergipark.org.tr/tr/pub/gida/issue/6818/91597

Zobrazit plný text záznamu

Farklı Tuzlama Yöntemlerinin Beyaz Peynirde Uçucu Yağ Asitleri Oluşumuna Etkisi

Autor: KOÇAK, Celalettin, GÜRSEL, Asuman, ERGÜL, Erkan, GÜRSOY, Ayşe

Publikováno v: Volume: 12, Issue: 3
Gıda

In this research effect of salting methods, which are carried out by (i) adding salt to the cheese milk at 5 and 7%, or by (ii) holding the sample in 1+4% brine solution, on the development of volatile fatty acids of White cheeses made from raw and p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::0622c738c0ad059f785fe3f05dcef1ce
https://dergipark.org.tr/tr/pub/gida/issue/6818/91600

Zobrazit plný text záznamu

Torba Yoğurdu Üretiminde, Kurumadde ve Bileşenlerinin Torba’da Tutulma ve Serum’daki Kayıpları Üzerinde bir Araştırma

Autor: ATAMER, Metin, YETİŞMEYEN, Atilla, ERGÜL, Erkan, DAĞLIOĞLU, Orhan, YILDIRIM, Metin

Publikováno v: Volume: 15, Issue: 1
Gıda

In this study, recoveries in Torba and losses with yoghurt whey of the total solids and its components were investigated in Torba yoghurt production. The total solids of Torba yoghurts made from the yoghurts used as a raw material with different tota

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::c55654c6c4276e1e671a7fe615a22cfa
https://dergipark.org.tr/tr/pub/gida/issue/6896/92231

Zobrazit plný text záznamu

Dondurma Miksini Farklı Sıcaklıklarda Pastörize Etmenin Miksin Viskozitesi, Mikrobiyolojik Kalitesi ve Protein Stabilitesi Üzerine Etkileri

Autor: KARACABEY, Abdi, GÜRSEL, Asuman, ERGÜL, Erkan, GÜRSOY, Ayşe, ERDOĞDU, N. Gül

Publikováno v: Volume: 14, Issue: 5
Gıda

In this study, effect of various heat treatments, i.e. holding at (i) 68 oC for 30 minutes or (ii) 85 oC for 25 seconds, and (iii) heating up to 90 oC on some properties of ice cream mix had been investigated. Titratable acidity and viscosity of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::a1a789d134dde89d3103b2445f757b0b
https://dergipark.org.tr/tr/pub/gida/issue/6887/92158

Zobrazit plný text záznamu

A Research on Production of Recombinant Yoghurt (Turkish with English Abstract)

Autor: KOÇHİSARLI, İlhan, ERGÜL, Erkan

Publikováno v: Volume: 12, Issue: 1
Gıda

4 groups of set type yoghurt (A1, A2, B1, B2) were made from recombined milks in different total solids and fat contents resulting from the recombining skim and whole milk powder with water. In yoghurts and chemical, physical, and organoleptic proper

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::afb00539147044c549ee6bca8c3dab5a
https://dergipark.org.tr/tr/pub/gida/issue/6808/91511

Zobrazit plný text záznamu

Beyaz Peynirde Titrasyon Asitliğinin Belirlenmesi Üzerinde bir Araştırma

Autor: KOÇAK, Celalattin, GÜRSEL, Asuman, ERGÜL, Erkan, GÜRSOY, Ayşe

Publikováno v: Volume: 13, Issue: 5
Gıda

In this research, relationship between the acidity values of White pickled cheese, determined (i) by titrating the unfiltered samples, after suppressing thoroughly with distilled water (method A) or (ii) by titrating the filtrate, after suppressing a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::2c652b33b8910ec804221536765a59e8
https://dergipark.org.tr/tr/pub/gida/issue/6860/91911

Zobrazit plný text záznamu

Farklı Asitlikteki Salamurada Bekletmenin Peynire Tuz Geçişi Üzerine Etkisi

Autor: KOÇAK, Celalettin, GÜRSEL, Asuman, ERGÜL, Erkan, GÜRSOY, Ayşe

Publikováno v: Volume: 15, Issue: 4
Gıda

In this study, diffusion of salt into white pickled cheese, immersed in 18% brine solution with various pH values (e. g. 4.50; 5.00; 5.50; 6.00; 6.50) for 12 hours, was investigated. Salt content of the cheese samples were ranged between 5.37-5.75%.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::51f7014a449c9e44e964f5c8a8eb461e
https://dergipark.org.tr/tr/pub/gida/issue/6909/92339

Zobrazit plný text záznamu

Farklı asitlikteki inek sütlerinden yapılan dil peynirlerinin bazı nitelikleri üzerinde araştırmalar

Autor: Ergül, Erkan

İÜ ÖZET Yüksek Lisans Tezi FARKLI AS İTLİKTEKİ ÎNEK SÜTEERlNEEN YAPILAN DİL PEYNİRLERİNİN BAZI NİTELİKLERİ ÜZERİNDE ARAŞTIRMALAR Erkan ERGÜL Ankara Üniversitesi Fen Bilimleri Enstitüsü Tarım ürünleri Teknolojisi Anabilim Dal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10208::38f2e4118cb3f9015b54ccb6fd63ab46
https://acikbilim.yok.gov.tr/handle/20.500.12812/514597

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání