Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Fikret Pazir"'
Autor:
Janan Hossein Zadeh, Fikret Pazır
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 8, Pp 1491-1495 (2022)
The aim of this study was to investigate the effects of the treatment of tap water (control), sodium hypochlorite (SH), electrolyzed oxidizing water (EOW), and hydrogen peroxide (HP) on the color, texture, and sensory properties of the Eruca vesicari
Externí odkaz:
https://doaj.org/article/981cc724b7b849ab95074caf480ea53c
Autor:
Şeyma Uysal, Fikret Pazır
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 11, Pp 2248-2254 (2020)
The aim of this study was to examine the drying kinetics of pears (Pyrus communis L.) with and without vacuum impregnation and under the different temperature by using tray dryer. Vacuum impregnation were applied to the the pears (15 mm thickness, 65
Externí odkaz:
https://doaj.org/article/fd72183480ca4b7b88f52d0bdb253fb7
Publikováno v:
EURASIP Journal on Advances in Signal Processing, Vol 2011 (2011)
Externí odkaz:
https://doaj.org/article/8000d1e846314831802db89212ea65a4
Autor:
Fikret Pazir, Secil Kucukyasar
Publikováno v:
Volume: 17, Issue: 1 47-54
Akademik Gıda
Akademik Gıda
The aim of this study is to determine the differences in thepomological, physical and chemical characteristics between the conventionallyand organically cultivated Memecik varieties of green olives. The olive weight,the olive length and the flesh/see
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::432efd0894adbccfe2928023c12fcfd3
https://doi.org/10.24323/akademik-gida.544071
https://doi.org/10.24323/akademik-gida.544071
Publikováno v:
Volume: 46, Issue: 5 1289-1300
Gıda
Gıda
Safran Standardına göre (TS/ISO 3632, 2011) kalite açısından birinci derece bir safran baharatının, 13 farklı çözgen sistemi (saf su, metanol, etanol, asetonun farklı oranlarda karışımı) kullanılarak elde edilen ekstraktlarının topl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad2d7da22663a03f0b72a4925e796de5
https://hdl.handle.net/11454/80256
https://hdl.handle.net/11454/80256
This paper presents a convolutional neural network (CNN) to classify between the conventionally and organically cultivated Memecik varieties of green olives. The image forming method called the rising paper chromatography is utilized in preparing the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43b107005eb6c750215310a9cf2772f3
https://hdl.handle.net/11454/76060
https://hdl.handle.net/11454/76060
Publikováno v:
Journal of Food Processing and Preservation. 45
Red grape pomace contains many secondary metabolites including anthocyanins and phenolic acids which significantly contribute to its antioxidant capacity. Herein, anthocyanins were extracted from grape pomace by using supercritical carbon dioxide. Et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d037277669c5df7b7b68eaeb7e756f17
https://doi.org/10.1111/jfpp.14950
https://doi.org/10.1111/jfpp.14950
Autor:
Fikret Pazir, Sıla Barut Gök
The efficacy of ultraviolet-C (UV-C), electrolysed oxidizing water (EOW) and sodium hypochlorite (NaOCl) solution was investigated as non-thermal processes for the surface decontamination of olives. Olives were irradiated at different UV-C doses (0-4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d4585bdeaa7e0c35b238b2973465de5
https://hdl.handle.net/11454/62327
https://hdl.handle.net/11454/62327
Autor:
Erinç Koçak, Fikret Pazir
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 6, Pp 663-675 (2018)
The use of bioactive compounds has been maintaining its significance from nutritional aspects. Due to the increasing demand for them in potential markets, researchers struggle to create new sources and improve their methods. Plant materials possess p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fdd53b0828138990adb19806b957973
https://doi.org/10.24925/turjaf.v6i6.663-675.1527
https://doi.org/10.24925/turjaf.v6i6.663-675.1527
Autor:
Fikret Pazir, Funda Turan
Publikováno v:
Volume: 3, Issue: 3 109-116
Food and Health
Food and Health
Pestisitler,canlıların yaşamsal faaliyetlerini devam ettirebilmek amacı ile ihtiyaçduydukları besin maddelerinin üretim aşamasından tüketime kadar korunabilmeleriiçin kullanılan madde veya madde karışımlarıdır.Etkimekanizmalarına g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16a66c3449ab6f0229e7b9664fdc873a
https://doi.org/10.3153/jfhs17014
https://doi.org/10.3153/jfhs17014