Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Elif Dagdemir"'
Although phthalate esters (PAEs) are plasticizers widely utilized nowadays to enhance the flexibility and pro-cessability of polymeric materials, their presence and detection in the food environment have become an important concern. In this study, ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f09d35119e5f7ea3f70c0af58fc289fc
https://hdl.handle.net/20.500.12501/2798
https://hdl.handle.net/20.500.12501/2798
Publikováno v:
Food Science and Technology International. :108201322311667
This research aimed to investigate the levels of heavy metals (lead, cadmium, inorganic arsenic, and aluminium) and nitrate contaminants in pickle beverages sold in the Turkey market produced from various fruits and vegetables. In addition, carcinoge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7726156a6816e51274fa70a1e0f0885
https://doi.org/10.1177/10820132231166724
https://doi.org/10.1177/10820132231166724
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 12, Pp 2264-2270 (2023)
Phthalate esters (PAEs) are synthetic compounds, commonly used as plasticizers and softeners in plastic material production, and they are recognized as endocrine-disrupting chemicals. This study was focused on monitoring the extent of PAEs migration
Externí odkaz:
https://doaj.org/article/03e204e9c512405a81bf53f8736af396
Publikováno v:
International Journal of Food Science & Technology. 52:180-187
Summary In this study, the effect of pumpkin fibre (PF) on physicochemical, microbiological, rheological and microstructural characteristics of reduced-fat yogurt samples was investigated during storage. PF was added at three different concentrations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cdb9acbe589e3d89e5a5edfc56ed2b1
https://doi.org/10.1111/ijfs.13264
https://doi.org/10.1111/ijfs.13264
Publikováno v:
International Journal of Dairy Technology. 69:418-424
In this study, the effect of adding dried Besni grape (BG) at different concentrations on the physico-chemical characteristics, colour values, total phenolic and flavonoid contents, glass transition (), melting (), freezing (Tf) and melting (Tm) poin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9decef394f0a22728576acfbb544036c
https://doi.org/10.1111/1471-0307.12277
https://doi.org/10.1111/1471-0307.12277
Autor:
Ali Adnan Hayaloglu, Bulent Cetin, Songül Çakmakçı, Mustafa Gürses, Elif Dagdemir, Deren Tahmas-Kahyaoglu
Publikováno v:
International Journal of Dairy Technology. 67:594-603
Four different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8861c3d2ef69533de30d6c8566422d68
https://doi.org/10.1111/1471-0307.12156
https://doi.org/10.1111/1471-0307.12156
Autor:
Elif Dagdemir, Songül Çakmakçı
Publikováno v:
International Journal of Dairy Technology. 66:431-436
The aim of this study was to investigate the effect of Gundelia tournefortii L. leaves and G. tournefortii L. milk as a new natural stabiliser on the quality characteristics of ice cream. For this aim, G. tournefortii L. leaves were added to an ice c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c09ba26317da5d94c41e021c7a6460b0
https://doi.org/10.1111/1471-0307.12042
https://doi.org/10.1111/1471-0307.12042
Autor:
Elif Dagdemir, Fırat Yilmaz
Publikováno v:
International Journal of Food Science & Technology. 47:2582-2589
The aim of this study was to evaluate the effects of the application of beeswax coating on the microbiological, physicochemical and sensory properties of Kashar cheese during ripening (120 day). Kashar cheeses were coated with two different thickness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::772967a2abf94e92a19e3fc89e81d36b
https://doi.org/10.1111/j.1365-2621.2012.03137.x
https://doi.org/10.1111/j.1365-2621.2012.03137.x
Publikováno v:
Food Research International. 45:331-335
In this research, the influence of Cape gooseberry (CG) addition at different concentrations (5, 10 and 15%) on the physical, chemical and sensory properties and mineral contents of ice cream was investigated. The increment of CG concentration caused
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63cecf9385b4cb11901646f5e5c4b9e2
https://doi.org/10.1016/j.foodres.2011.09.013
https://doi.org/10.1016/j.foodres.2011.09.013
Publikováno v:
European Journal of Lipid Science and Technology. 111:1118-1123
The aim of this study was to investigate the effects of different essential oils (from Thymus haussknechtii Velen and Origanum acutidens Hand.-Mazz. Letswaart; endemic species in Turkey) on butter stability. These essential oils were added to butter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4aec5235936cd9d173092e4bd3ec4a2
https://doi.org/10.1002/ejlt.200800243
https://doi.org/10.1002/ejlt.200800243