Zobrazeno 1 - 10
of 83
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
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
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
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
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
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
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e32520, Published: 22 FEB 2021
Food Science and Technology, Issue: ahead, Published: 22 FEB 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e32520, Published: 22 FEB 2021
Food Science and Technology, Issue: ahead, Published: 22 FEB 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Kefir is a refreshing fermented dairy product which has flowing consistency, uniform and bright appearance with mild yetaste and flavor. Traditional or industrial methods can be applied for the production of kefir using kefir grains or lyophilizcultu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d7ac7040488b376237f7c1bfa6ce185
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst32520.pdf
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst32520.pdf