Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Fatma Coşkun Topuz"'
Autor:
Fatma Coşkun Topuz
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2941-2945 (2022)
In this research, fresh green peppers were dried in a kitchen microwave oven at 600W, 700W and 800W. The drying curves of the study were compared with 5 different thin layer drying models in the literature. The changes in the moisture values of the s
Externí odkaz:
https://doaj.org/article/551cc95d973c4f80aa7cc1b8a9a93c88
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 2, Pp 266-269 (2020)
In this research, the effect of extract obtained from waste mandarin peels on inhibition or retardation of ageing of the leather was investigated. Firstly, mandarin peels were extracted and antioxidant activity of the mandarin peels were detected by
Externí odkaz:
https://doaj.org/article/32f4f802e827422ab4106863f6483760
Autor:
Fatma COŞKUN TOPUZ, Seda AKFIRAT
Publikováno v:
Volume: 9, Issue: 1 625-632
Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi
Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi
Sert kabuklu meyvelerin tüketimi, yüksek miktarda mineral madde, vitamin, antioksidan ve polifenolleri içermesinden dolayı artmaktadır. Aflatoksinler, genellikle Aspergillus flavus veya Aspergillus parasiticus türü küfler tarafından üretile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cd87077dad9c2ff1fd0a2f3a6a51303
https://doi.org/10.35193/bseufbd.1038949
https://doi.org/10.35193/bseufbd.1038949
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::999c8c18ee79dda7f05aaa3fdabdf886
https://doi.org/10.1111/jfpp.16866
https://doi.org/10.1111/jfpp.16866
Autor:
Fatma COŞKUN TOPUZ, Emre BAKKALBAŞI
Publikováno v:
Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dd74ff4b89826db515b9dee530ae285
https://doi.org/10.53433/yyufbed.1086370
https://doi.org/10.53433/yyufbed.1086370
Autor:
Fatma COŞKUN TOPUZ
Publikováno v:
Volume: 11, Issue: 3 642-646
Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
Bu araştırmada, dört farklı mikrodalga gücünde (300W, 450W, 600W ve 700W) kurutulan sarımsak dilimlerinin renk değerleri ve rehidrasyon oranları tespit edilmiştir. Kurutma kinetiği için ince tabak kurutma modelleri kullanılmıştır. Taz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0780293a699f7213ba477abf515e8c4
https://dergipark.org.tr/tr/pub/ngumuh/issue/71284/1091829
https://dergipark.org.tr/tr/pub/ngumuh/issue/71284/1091829
Autor:
Gökhan Boran, Fatma Coşkun Topuz
Publikováno v:
Volume: 16, Issue: 3 332-339
Akademik Gıda
Akademik Gıda
Foods may undergoquality loss in many different ways from production to consumption. Therefore,it is essential to prevent quality loss while preserving sensory characteristicsand nutritional value of foods during storage, transportation and marketing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66030e0ca5b47c6c6b5582a190c556f5
https://dergipark.org.tr/tr/pub/akademik-gida/issue/39994/475370
https://dergipark.org.tr/tr/pub/akademik-gida/issue/39994/475370