Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Emülsiyon Kapasitesi"'
Autor:
AKŞİT, Zeynep, GENÇCELEP, Hüseyin
Publikováno v:
Issue: 42 83-87
Avrupa Bilim ve Teknoloji Dergisi
European Journal of Science and Technology
Avrupa Bilim ve Teknoloji Dergisi
European Journal of Science and Technology
Nowadays many studies have focused on food waste. With an expanding population and a wide variety of foods, the food sector is always expanding. In addition to production, there is also an increase in the development of food waste. These wastes resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::f1e185d125c9b249680850650ae44e71
https://dergipark.org.tr/tr/pub/ejosat/issue/73159/1188486
https://dergipark.org.tr/tr/pub/ejosat/issue/73159/1188486
Autor:
Korkmaz, Fatma1 fatma.korkmaz@balikesir.edu.tr
Publikováno v:
GIDA: The Journal of Food. 2024, Vol. 49 Issue 2, p385-396. 12p.
Autor:
Alagöz, Eda
Bu çalışmada sığır etinin çeşitli teknolojik ve emülsiyon özellikleri üzerine menengiç meyvesinin etkileri belirlenmiştir. Çalışmada kullanılan sığır etine menengiç meyveleri kavrulmuş ve kavrulmamış olarak ayrı ayrı %0.1, %
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4883::5a14b5c69a4c38afc25c5efa12aacdf7
https://hdl.handle.net/20.500.12395/41890
https://hdl.handle.net/20.500.12395/41890
Autor:
OLAYEMI, Bunmi1 olubunmibiala@yahoo.co.uk, ISIMI, Christianah Yetunde1, EKERE, Kokonne1, JOHNSON ISAAC, Ajeh1, OKOH, Judith Eloyi1, EMEJE, Martins2
Publikováno v:
Turkish Journal of Pharmaceutical Sciences. Feb2021, Vol. 18 Issue 1, p34-43. 10p.
THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION.
Autor:
Gençcelep, Hüseyin1 hgenccelep@omu.edu.tr, Anil, Münir1, Saricaoğlu, Furkan Türker1, Ağar, Berrin1
Publikováno v:
GIDA: The Journal of Food. 2017, Vol. 42 Issue 6, p773-786. 14p. 5 Charts, 2 Graphs.
Autor:
Yapar, Aydın, Atay, Seçil
Publikováno v:
Su Ürünleri Dergisi, Vol 22, Iss 3, Pp 331-336 (2005)
Su Ürünleri Dergisi, Vol 22, Iss 3, Pp 331-336 (2015)
Su Ürünleri Dergisi, Vol 22, Iss 3, Pp 331-336 (2015)
Bu çalışmada, turna balığı etinin bazı emülsiyon özelliklerine farklı konsantrasyonlarda tuz (NaCl) (% 0.0, % 1.0, % 2.0) ve fosfat $(K_2HPO_4)$ (%0.0, %0.25, %0.50)çözeltilerinin etkisi model sistemde incelendi. Turna balığı etinin pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::084bb5cb03e00aff84b447fb0b245c89
https://dergipark.org.tr/tr/pub/egejfas/issue/5018/68095?publisher=ege
https://dergipark.org.tr/tr/pub/egejfas/issue/5018/68095?publisher=ege
Autor:
ERİNÇ, Hakan1 herinc@ohu.edu.tr, ERKAYIRAN, Tuğçe1
Publikováno v:
GIDA: The Journal of Food. 2024, Vol. 49 Issue 6, p1138-1147. 10p.
Autor:
Yapar, Aydin, Atay, Secil
Publikováno v:
Volume: 22, Issue: 3 331-336
Ege Journal of Fisheries and Aquatic Sciences
Su Ürünleri Dergisi, Vol 22, Iss 3 (2005)
Ege Journal of Fisheries and Aquatic Sciences
Su Ürünleri Dergisi, Vol 22, Iss 3 (2005)
In this present study, the effect of salt (NaCl) (0.0, 1.0, and 2.0%) and phosphate (K2HPO4) (0.00, 0.25, 0.50%) solutions at various concentration on the emulsion properties of Northern pike fish flesh was studied in a model system. Protein, fat, as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b51268768290655f168d27dc5e9e19e0
https://dergipark.org.tr/tr/pub/egejfas/issue/5018/68095
https://dergipark.org.tr/tr/pub/egejfas/issue/5018/68095
Autor:
Kızılalp, Gülşah1, Dirim, Safiye Nur1 nur.dirim@ege.edu.tr
Publikováno v:
Academic Food Journal / Akademik GIDA. nis-haz2019, Vol. 17 Issue 2, p157-166. 10p.
In this research, meat samples have been taken from breast and thigh parts of old hen carcasses. Samp- les have been frozen at - 25 plus/minus 1 deg * C and stored at - 18 - C for 2 months. Three different types of meat, breast meat, thigh meat and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4883::92db44f6d4774debfb662f8d3b2367fe
https://hdl.handle.net/20.500.12395/47170
https://hdl.handle.net/20.500.12395/47170