Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Filiz Icier"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 1, Pp 7-14 (2021)
Son yıllarda keçi sütü ile üretilen ürünlere talep artmaktadır. Buna karşın, keçi sütünün inek sütüne kıyasla bileşen ve lezzet farklılıkları keçi sütü ile üretilen ürünlerin özelliklerinde önemli farklılıklara sebep ol
Externí odkaz:
https://doaj.org/article/ee3cb72f082b44fda10425de108abfe8
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 4, Pp 262-266 (2016)
The rheological properties of koumiss were investigated at different temperatures (4, 10, and 20°C). Experimental shear stress–shear rate data were fitted to different rheological models. The consistency of koumiss was predicted by using the power
Externí odkaz:
https://doaj.org/article/49574a6a3f054536be92b4cd95c41cd5
Autor:
Buse Melek Çabas, Filiz Icier
Publikováno v:
Akademik Gıda. 19:185-197
Son yıllarda gıdaların yapısında bulunan yağ, esansiyel yağ, renk maddesi, polifenol, protein ve pektin gibi değerli bileşenlerin eldesinde kullanılan ekstraksiyon yöntemlerinin bazı olumsuz yönlerinin olduğu bazı olumsuz yönlerinin i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::182069102cc4a0f11dea86f17d179019
https://doi.org/10.24323/akademik-gida.977297
https://doi.org/10.24323/akademik-gida.977297
Autor:
Filiz Icier, Orhan Kaya
Publikováno v:
Journal of Food Process Engineering. 45
Induction heating is a noncontact heating method that enables heating of ferromagnetic materials. In this study, continuous induction heating system was custom set up and experimental and numerical results were compared. Sour cherry juice was heated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8324f6b2c268276762ebd22fda4558a4
https://doi.org/10.1111/jfpe.14180
https://doi.org/10.1111/jfpe.14180
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 1, Pp 7-14 (2021)
Son yıllarda keçi sütü ile üretilen ürünlere talep artmaktadır. Buna karşın, keçi sütünün inek sütüne kıyasla bileşen ve lezzet farklılıkları keçi sütü ile üretilen ürünlerin özelliklerinde önemli farklılıklara sebep ol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f6e29afb4813215522965192300bc36
http://www.agrifoodscience.com/index.php/TURJAF/article/view/3330
http://www.agrifoodscience.com/index.php/TURJAF/article/view/3330
Autor:
Filiz Icier, Serdal Sabanci
Publikováno v:
Food and Bioproducts Processing. 122:269-279
Sour cherry juice was concentrated to 65% TSS content by using ohmic heating assisted vacuum evaporation (OVE) at voltage gradients (10, 12, 14 V/cm) and vacuum evaporation (VE). the change of performance efficiencies (energy/exergy) of OVE process d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a0dbacaf227e5933ca68a4702688bcd
https://doi.org/10.1016/j.fbp.2020.05.004
https://doi.org/10.1016/j.fbp.2020.05.004
Publikováno v:
Volume: 45, Issue: 4 748-762
Gıda
Gıda
In this study, the change in rheological properties of the pomegranate juice during evaporation process up to 40% TSS content by the ohmic assisted vacuum evaporation (OAVE) method applied at different voltage gradients (7.5, 10 and 12.5V/cm) was exa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33b1845cddfa9c83cfbd17a629b66323
https://doi.org/10.15237/gida.gd20049
https://doi.org/10.15237/gida.gd20049
Autor:
Filiz Icier, Serdal Sabanci
An ohmic assisted vacuum evaporation (OAVE) processes was used to concentrate orange juice from 11.4% total soluble solid content (TSSC) to 42% TSSC by applying 13 V/cm constant voltage gradient at different temperatures. The evaporation temperatures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::676e4dda51084ba23ba4985592b96ef3
https://hdl.handle.net/11454/76557
https://hdl.handle.net/11454/76557
Autor:
Orhan Kaya, Filiz Icier
Publikováno v:
Volume: 17, Issue: 1 111-120
Akademik Gıda
Akademik Gıda
Geleneksel ısıtma yöntemlerinin enerji verimliliklerinin düşük olması ve gıdanın kalite özelliklerindeki bazı istenmeyen değişimlere sebep olmaları nedeniyle güncel ısıtma teknolojileri ile ilgili arayışlar son yıllarda giderek ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78359064b2705bc66e962b929a4ce34e
https://doi.org/10.24323/akademik-gida.544844
https://doi.org/10.24323/akademik-gida.544844
Autor:
Omer Faruk Cokgezme, Filiz Icier
Publikováno v:
Innovative Food Science & Emerging Technologies. 77:102985
The moderate electrical field (MEF) process was used to reduce the process time (t) of oleuropein extraction from olive leaves. MEF process was performed with methanol-water (4:1 v/v) with sine wave-SN and square wave-SQ at 30 V/cm with different fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c754fb4cad2967de90b5ef05e90eb892
https://doi.org/10.1016/j.ifset.2022.102985
https://doi.org/10.1016/j.ifset.2022.102985