Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Ferruh Erdoğdu"'
Autor:
Shuxiang Liu, Yan Qiu, Kexin Ji, Samet Ozturk, Ferruh Erdoğdu, Wen Qin, Ren Yang, Qingping Wu
Publikováno v:
Food Microbiology. 113:104275
Autor:
Hatice Neval Özbek, Aysel Elik, Melis Sever, Şakire Ecem Bulut, Derya Koçak Yanık, Ali Coşkun Dalgıç, Ferruh Erdoğdu, Fahrettin Göğüş
Publikováno v:
Volume: 7, Issue: 4 259-271
Food and Health
Food and Health
Innovative combined solar energy assisted air and hot air assisted radio frequency drying system was used to dry unsulphured, sulphured (1 kg/ton and 2 kg/ton sulphur) and pistachio hull extract treated apricots. Unsulphured and sulphured apricots dr
Autor:
Hatice Neval Özbek, Ecem Bulut, Büşra Işınay, Melis Sever, Hüseyin Topçam, Derya Koçak Yanık, Ali Coşkun Dalgıç, Ferruh Erdoğdu, Aysel Elik, Fahrettin Göğüş
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
Refat Al-Shannaq, Simon Allen, C. Anandharamakrishnan, Vitus A. Apalangya, Ingrid Appelqvist, Dimitrios Argyropoulos, Amar Auckaili, Serafim Bakalis, Bhesh Bhandari, Katherine Blackshaw, Paulomi (Polly) Burey, C. Charette, Junlae Cho, Ashim Datta, Hester De Wet, Fariba Dehghani, Christopher J. Doona, M. Azad Emin, Christos Emmanoulidis, Ferruh Erdoğdu, Mohammed Farid, F.E. Feeherry, E. Forster, Raj Gaire, R. García-Flores, Dimitrios Gerogiorgis, Jacopo E. Giaretta, Michel Havet, Dennis R. Heldman, Andreas Helwig, Filip Janakievski, Piyush Kumar Jha, J. Johnston, P. Johnstone, Pablo Juliano, Soojin Jun, Fanbin Kong, Nooshin Koolaji, K. Kustin, Alain Le-Bail, M. Maria Leena, Lilly Lim-Camacho, Yvan Llave, Myriam Loeffler, Amy Logan, Francesco Marra, Slaven Marusic, A.K.M. Masum, J.A. Moses, Sina Naficy, Long H. Nguyen, Bart Nicolai, Keshavan Niranjan, Farshad Oveissi, Colm O’Donnell, Sunil K. Panchal, Janet L. Paterson, Ronil J. Rath, José I. Reyes-De-Corcuera, Olivier Rouaud, Shyam S. Sablani, K.P. Sandeep, Periaswamy Sivagnanam Saravana, Fabrizio Sarghini, Juhi Saxena, Aaron Schindeler, D. Scotland, Cordelia Selomulya, Zahra Shahrbabaki, S. Shanthamma, A. Shen, Josip Simunovic, Chandrashekhar R. Sonar, Juming Tang, Netsanet Shiferaw Terefe, Brijesh Tiwari, Viruja Ummat, Peter Valtchev, Pieter Verboven, Olivier Vitrac, Shaojin Wang, Yong Wang, Bo Wang, Peter Watkins, T. White, Jiadai Wu, D. Yi, Jimmy Yun, Bogdan Zisu, Maarten van der Kamp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee774aebc6c6391b6fa9b605287333dd
https://doi.org/10.1016/b978-0-12-821292-9.00080-7
https://doi.org/10.1016/b978-0-12-821292-9.00080-7
Autor:
Şakire Ecem Bulut, Fahrettin Göğüş, Ali Coşkun Dalgıç, Melis Sever, Ferruh Erdoğdu, Derya Koçak Yanık, Hatice Neval Özbek, Büşra Işinay, Aysel Elik
Publikováno v:
Volume: 19, Issue: 3 257-266
Akademik Gıda
Akademik Gıda
In this study, unsulfured, sulfured (1kg ton-1 and 2kg ton-1 sulfur) and extract (pistachio vera green hull extract) treated apricots were dried using an innovative combined solar-assisted air pre-drying and air-assisted radio frequency drying system
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::167dd61f85bdeede051f2f65839cf46e
https://dergipark.org.tr/tr/pub/akademik-gida/issue/65451/1011216
https://dergipark.org.tr/tr/pub/akademik-gida/issue/65451/1011216
The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and t
Publikováno v:
Journal of Food Process Engineering. 33:85-100
Magnitude of fluid motion is significant in convective heat transfer (the faster the fluid motion, the greater the heat transfer), while in conductive heat transfer, there is no physical movement of objects undergoing heat transfer. Due to this state
Autor:
Ferruh Erdoğdu, Fatma Şahmurat
Publikováno v:
Journal of Food Process Engineering. 30:407-420
An accurate mathematical analysis of the trend of experimental data to determine the kinetic constants of consecutive reactions is important for further design and optimization studies. For this purpose, the kinetics of the consecutive reactions was
Publikováno v:
Journal of Food Process Engineering. 30:485-500
Biopolymer films and coatings are generally designed using biological materials such as proteins, polysaccharides, lipids and their derivatives. The use of plasticizers is also required to improve the mechanical properties (tensile strength and elong