Zobrazeno 1 - 10
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pro vyhledávání: '"Feramuz Özdemir"'
KUŞBURNU PULPUNUN MARMELATA İŞLENMESİNDE PİŞİRME YÖNTEMİ VE FORMÜLASYONUN MARMELAT KALİTESİNE ETKİSİ
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 4, Iss 2, Pp 577-580 (1998)
Araştırmada ticari bir firmadan temin edilen kuşburnu pulpunun bazı kimyasal özellikleri belirlenerek, 40/60 ve 45/55 oranlarında pulp/şeker karışımı açık ve vakumlu koşullarda pişirilerek marmelat elde edilmiştir. Örneklere iki fark
Externí odkaz:
https://doaj.org/article/c79c492845eb4ce3be806fb7a8eb02a2
KUŞBURNU PULPUNUN MARMELATA İŞLENMESİNDE PİŞİRME YÖNTEMİ VE FORMÜLASYONUN MARMELAT KALİTESİNE ETKİSİ
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 4, Iss 2, Pp 577-580 (1998)
Araştırmada ticari bir firmadan temin edilen kuşburnu pulpunun bazı kimyasal özellikleri belirlenerek, 40/60 ve 45/55 oranlarında pulp/şeker karışımı açık ve vakumlu koşullarda pişirilerek marmelat elde edilmiştir. Örneklere iki fark
Externí odkaz:
https://doaj.org/article/65e4ddcbc17f48b287ec34811bafa2d1
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 4, Iss 2, Pp 577-580 (1998)
Some chemical properties of rose hip pulp obtained from a commercial firm were determined and processed to marmalade by using 40/60 and 45/55 pulp/sugar ratio under the atmospheric and vacuum conditions. Two level of citric acid were added into the s
Externí odkaz:
https://doaj.org/article/79298fe863c544ea8b1b26b978a88346
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 3, Iss 2, Pp 353-358 (1997)
Araştırmada Erzurum ve yöresinde doğal olarak yetişen Kuşburnu (Rosa ssp.) çeşitleri materyal olarak kullanılarak marmelat üretimi gerçekleştirilmiştir. Materyal olarak kullanılan kuşburnu meyvelerinin bazı kimyasal özellikleri tespi
Externí odkaz:
https://doaj.org/article/e9c82f3c02a84040a1956c45fca8ad8f
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 3, Iss 2, Pp 353-358 (1997)
In this study, Rose hip (Rose spp), which are wildly grown in Erzurum province, were used to produce marmalade. After determining some chemical properties of fruits, pulp was produced using by mechanical crushing without heat application, in order to
Externí odkaz:
https://doaj.org/article/9b0f96797934457390424c9605f71b94
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 3, Iss 1, Pp 243-248 (1997)
Araştırmada Erzurum ve yöresinde yetiştirilen Rosa dumalis ssp. boissieri var. antalyensis (RDA), Rosa dumalis ssp. boissieri var. boissier (RDB) ve Rosa canina (RC) meyvelerinin bazı kimyasal özellikleri belirlenerek, bu meyvelerden pulp elde
Externí odkaz:
https://doaj.org/article/a5156d9740234f9eab73af577baf0d1a
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 3, Iss 1, Pp 243-248 (1997)
Araştırmada Erzurum ve yöresinde yetiştirilen Rosa dumalis ssp. boissieri var. antalyensis (RDA), Rosa dumalis ssp. boissieri var. boissier (RDB) ve Rosa canina (RC) meyvelerinin bazı kimyasal özellikleri belirlenerek, bu meyvelerden pulp elde
Externí odkaz:
https://doaj.org/article/d87dd51748844a07ba315d10abe9fd0a
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 3, Iss 1, Pp 243-248 (1997)
Some chemical properties of Rosa dumalis spp boissien var. antalyensis (RDA), Rosa dumalis spp. boissieri var. bossieri (RDB), and Rosa canina (RC), which are grown in Erzurum and at the surrounding of Erzurum, were determined and processed to pulp.
Externí odkaz:
https://doaj.org/article/83ee7cf776fb4c11b228bbfd3d3e2db4
Encapsulation of strawberry flavour and physicochemical characterization of the encapsulated powders
Autor:
Feramuz Özdemir, Ferhan Balci-Torun
Publikováno v:
Powder Technology. 380:602-612
This study was aimed to enhance the encapsulation stability of natural strawberry flavour using spray and freeze drying processes. Optimum spray drying conditions in terms of the wall materials (maltodextrin, soluble fibre, modified starch, β-cyclod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7db0c6fc79a227e1b541216230e1a696
https://doi.org/10.1016/j.powtec.2020.11.060
https://doi.org/10.1016/j.powtec.2020.11.060
Publikováno v:
Food Bioscience. 49:101884
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::832b9c2a6b9a555059367f484eda361f
https://doi.org/10.1016/j.fbio.2022.101884
https://doi.org/10.1016/j.fbio.2022.101884