Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Erkan Karacabey"'
Autor:
Fatma Fulya Dal, Erkan Karacabey
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss sp, Pp 2547-2551 (2021)
Our country has many species in fruit and vegetable cultivation. One of them is Gilaburu fruit (Viburnum Opulus), which has spread to different regions, especially in Kayseri. Longer preservation of products in fruits and vegetables; Drying process h
Externí odkaz:
https://doaj.org/article/44418688a0214d11bdf04c0a438f2135
Publikováno v:
Agriculture, Vol 12, Iss 12, p 2113 (2022)
In the last decade, organic-based food materials have taken an increasing marketing share due to consumers’ interests. Strawberry is one of the world’s most important berry crops, with growing production. This study aimed to evaluate the drying p
Externí odkaz:
https://doaj.org/article/ff7e559ce1ad4fa8a39d5057e26c69d6
Publikováno v:
Applied Food Research, Vol 1, Iss 1, Pp 100006- (2021)
Retail teas are blends of different tea grades in different proportions with varying quality and characteristics. Since there is not any available alternative, the ratio of stock teas in a blend is determined by expert tasters and sometimes supported
Externí odkaz:
https://doaj.org/article/6da81a358ac94c7091f60a73a2419b3f
Autor:
Erkan Karacabey
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 35, Iss 2, Pp 209-216 (2016)
The high potential of thymoquinone as an ingredient and/or additive in the food, pharmaceutical and cosmetic industries has been well established in previous studies. However, its extraction from natural sources was considered in the limited studies
Externí odkaz:
https://doaj.org/article/299afe15e44243b786fd35f5ae97ea47
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 8, Pp 628-635 (2016)
Aromatization of olive oil especially by spices and herbs has been widely used technique throughout the ages in Mediterranean diets. The present study was focused on aromatization of olive oil by rosemary (Rosmarinus officinalis L.). Aromatization pr
Externí odkaz:
https://doaj.org/article/0e16a939f8cc47d4bdc9ceb1c126622f
Autor:
Erkan Karacabey
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 59, Iss 0
ABSTRACT Drying data of cape gooseberry was used to compare two fitting methods: namely 2-step and 1-step methods. Literature data was also used to confirm the results. To demonstrate the applicability of these methods, two primary models (Page, Two-
Externí odkaz:
https://doaj.org/article/566be80c55864a47b1714f056ed38439
Publikováno v:
Mühendislik Bilimleri ve Tasarım Dergisi. 10:1076-1083
Günümüzde sağlıklı ve dengeli beslenmenin öneminin artmasıyla farklı içerikli bitki çayı tüketimine olan ilgi de artmıştır. Tarımsal bir atık olan havuç yapraklarının yüksek askorbik asit içerdiği bilinmektedir. Bu sebeple hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48ac7d993366e769246c1593ecabae36
https://doi.org/10.21923/jesd.1077722
https://doi.org/10.21923/jesd.1077722
Publikováno v:
Food and Bioprocess Technology. 15:440-458
The experimental sensitivity analysis of the novel ohmic assisted drying system (OAD: simultaneous use of ohmic heating and convectional air drying), which was developed as an alternative to the traditional method, was carried out for the first time.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91372d31419b58fa6dc3a8a495e764db
https://doi.org/10.1007/s11947-022-02765-9
https://doi.org/10.1007/s11947-022-02765-9
Autor:
Fatma Fulya Dal, Erkan Karacabey
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss sp, Pp 2547-2551 (2022)
Our country has many species in fruit and vegetable cultivation. One of them is Gilaburu fruit (ViburnumOpulus), which has spread to different regions, especially in Kayseri. Longer preservation of products infruits and vegetables; Drying process has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67cacc0dac092325757cf2c7702ceef8
https://doi.org/10.24925/turjaf.v9isp.2547-2551.4924
https://doi.org/10.24925/turjaf.v9isp.2547-2551.4924
Publikováno v:
Potato Research.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7fef5addf016dd091d5817283a6bb8c
https://doi.org/10.1007/s11540-023-09618-8
https://doi.org/10.1007/s11540-023-09618-8