Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Elif Aykın Dinçer"'
Autor:
Elif Aykın Dinçer, Mustafa Erbaş
Publikováno v:
Agricultural and Food Science (2023)
In this study, dried chicken slices were packaged in MAP (modified atmosphere packaging) and AP (atmospheric packaging), and stored at 4 °C and 25 °C. The CO2 content of MAP packaged samples decreased as the storage temperature and time increased.
Externí odkaz:
https://doaj.org/article/e81d23cd660b43b7b9fb36ec31c29e1b
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 57:146-160
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::655585374fa051647e1284535d9dd483
https://doi.org/10.1080/08327823.2023.2209771
https://doi.org/10.1080/08327823.2023.2209771
Autor:
Elif Aykın‐Dinçer, Mustafa Erbaş
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dcadafe86f8c9bd361fc5da933354c4
https://doi.org/10.1111/ijfs.16366
https://doi.org/10.1111/ijfs.16366
Autor:
Elif Aykın Dinçer
Publikováno v:
Food Reviews International. :1-20
Dried meat products gain further attention worldwide thanks to features very similar to fresh meat products with a longer shelf life. Pastirma in Turkey, jerky in North America, carne-de-sol in Bra...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ed04a8006dbf8df74129cef32fe6bd3
https://doi.org/10.1080/87559129.2021.1956944
https://doi.org/10.1080/87559129.2021.1956944
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 55:219-235
In this study, the drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips were investigated. For this purpose, beef slices were treated with spice mixture (4 g/1...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61968745015d9d950c26c8ed9fbd1c5f
https://doi.org/10.1080/08327823.2021.1952836
https://doi.org/10.1080/08327823.2021.1952836
Autor:
Elif Aykın-Dinçer, Cüneyt Dinçer
Publikováno v:
Food Bioscience. 53:102755
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e384e4cafce6afc99a04f2e0c48ff00
https://doi.org/10.1016/j.fbio.2023.102755
https://doi.org/10.1016/j.fbio.2023.102755
Publikováno v:
Journal of Food Safety. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b6c170634ad906fb28230d63425aff8
https://doi.org/10.1111/jfs.12923
https://doi.org/10.1111/jfs.12923
Autor:
Elif Aykın Dinçer
Publikováno v:
Gıda. 45:262-274
Bu çalışmada; soğuk kurutma sistemi kullanılarak elde edilen kurutulmuş tavuk göğüs eti dilimlerinin bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaca yönelik olarak; tavuk göğüs eti dilimleri (85 mm x 34 mm x 2 mm),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f193325fae997938e2890200ca4b1181
https://doi.org/10.15237/gida.gd19135
https://doi.org/10.15237/gida.gd19135
Autor:
Mustafa Erbaş, Elif Aykın-Dinçer
Publikováno v:
Meat Science. 155:36-42
In this study, salted and pasteurized beef slices were dried to approximately 40% water content at different low temperatures (10, 15 and 20 °C) and air flow rates (1, 2, 3 and 4 m/s) and the quality characteristics of the cold-dried beef slices wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed7c6829379ad0c653f497dcee9dece3
https://doi.org/10.1016/j.meatsci.2019.05.001
https://doi.org/10.1016/j.meatsci.2019.05.001
Publikováno v:
Heat and Mass Transfer. 56:315-320
Beef slices were vacuum-dried (at 60, 70 and 80 °C) and oven-dried (at 60 °C), respectively. The drying rate was significantly influenced by the drying technique and temperature. Six kinetic models were selected to evaluate the moisture ratio data,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4010d8b0f4d3629426e1a542357279ab
https://doi.org/10.1007/s00231-019-02712-z
https://doi.org/10.1007/s00231-019-02712-z