Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Emine Nakilcioğlu Taş"'
Autor:
Emine Nakilcioğlu Taş, Semih Ötleş
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 5, Pp 1145-1153 (2020)
Bu çalışmanın amacı, zeytin çekirdeği antioksidan bileşiklerinden elde edilen mikroenkapsüllerin su aktivitesi, renk, partikül özellikleri, yığın özellikleri ve rekonstitüsyon özelliklerinin belirlenmesi ve mikrokapsüllerin -20°C,
Externí odkaz:
https://doaj.org/article/f7b7b32e628643ecb4747512a4b23cab
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 8, Pp 945-952 (2018)
Pestil; Türkiye’ de genellikle kış aylarında tüketilmek üzere, dut, üzüm, kayısı, erik gibi birçok meyveden elde edilebilen vitamin ve mineral içeriği yüksek bir gıdadır. Yapılan bu çalışmada pestilin üretiminde kullanılan bu
Externí odkaz:
https://doaj.org/article/676de3623cd7446f84c6762840305b63
Autor:
Emine Nakilcioğlu-taş
Publikováno v:
Journal of Agricultural Sciences, Vol 25, Iss 2, Pp 232-237 (2019)
Fig fruit has been a typical component of the health-promoting Mediterranean diet since centuries. One of the fig fruit’s parts responsible for health effects is fig seeds that do not come to mind. Firstly, the proximate compositions of Sarilop fig
Externí odkaz:
https://doaj.org/article/18ce60dfebae4ac49361eebc0948c427
Autor:
EMINE NAKILCIOĞLU-TAŞ, SEMİH ÖTLEŞ
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 93, Iss 1 (2021)
Abstract Fig seeds are considered to be significantly responsible for the bioactive compounds of fig. In this study, the effects of six different solvents (100% acetone, 100% methanol, 100% ethanol, 50% (v/v) aqueous acetone, 50% (v/v) aqueous methan
Externí odkaz:
https://doaj.org/article/67bc6cadfe9e4ee1a7b8cfa68f363092
Autor:
EMINE NAKILCIOğLU-TAş, SEMIH ÖTLEş
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 92, Iss 2 (2020)
Abstract Abstract: Kinetics of color and texture changes in coated button mushrooms were investigated as a function of coating agent’s rate (1%, 2% and 3% w/v chitosan). The inner and outer surface colours of mushrooms in terms of CIELAB parameters
Externí odkaz:
https://doaj.org/article/73c24695e8694a3f8367e815810b495f
Autor:
EMINE NAKILCIOĞLU-TAŞ, SEMİH ÖTLEŞ
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 92, Iss 2 (2020)
Abstract The degradation kinetics of vitamin C in different citrus juice types (tangerine, grapefruit, orange and lime) were investigated during four hours storage at temperatures of 4 and 25°C under different storage conditions in terms of light an
Externí odkaz:
https://doaj.org/article/177c1a11dc0440638fbc108649699fb4
Autor:
Emine Nakilcioğlu-taş, Semih Ötleş
Publikováno v:
Journal of Agricultural Sciences, Vol 24, Iss 4, Pp 488-500 (2018)
The effect of microwave output powers on colour change kinetics of the inner and outer surface of brussels sprouts was investigated during microwave drying process. The colour changes of the materials were quantified by means of the CIELab scale para
Externí odkaz:
https://doaj.org/article/345f27009236411484c111190a0c79e1
Autor:
EMINE NAKILCIOĞLU-TAŞ, SEMIH ÖTLEŞ
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 91, Iss 2 (2019)
Abstract: Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was ex
Externí odkaz:
https://doaj.org/article/c79ece391fb649b28598086703e846ef
Publikováno v:
Sinop Üniversitesi Fen Bilimleri Dergisi. 6:189-201
Hızlı nüfus artışı beraberinde sınırlı kaynakların yetersizliği sorununu da getirir. Beslenme alışkanlığımız olarak protein ihtiyacımızın çoğunu etten karşılamamıza rağmen et sınırlı bir kaynaktır. Bu da bizi alternatif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eb4bd31d30778947d32a60a09fcee4d
https://doi.org/10.33484/sinopfbd.935965
https://doi.org/10.33484/sinopfbd.935965
Autor:
Semih Ötleş, Emine Nakilcioğlu Taş
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 5, Pp 1145-1153 (2020)
Bu çalışmanın amacı, zeytin çekirdeği antioksidan bileşiklerinden elde edilen mikroenkapsüllerin su aktivitesi, renk, partikül özellikleri, yığın özellikleri ve rekonstitüsyon özelliklerinin belirlenmesi ve mikrokapsüllerin -20°C,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f81c81b09ddd77201c8c782039ad39c
https://doi.org/10.24925/turjaf.v8i5.1145-1153.3328
https://doi.org/10.24925/turjaf.v8i5.1145-1153.3328