Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Filiz Koksel"'
Publikováno v:
Foods, Vol 13, Iss 15, p 2411 (2024)
Blowing agent-assisted extrusion cooking is a novel processing technique that can alter the expansion of extruded snacks and, thus, enhance their physical appeal, such as texture. However, to this day, this technique has only been studied for ingredi
Externí odkaz:
https://doaj.org/article/2b23da99a71d4bd5bb2f1c9cd2f1bad1
Autor:
Buket Cetiner, Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Inna V. Pototskaya, Filiz Koksel, Sergey S. Shepelev, Amanzhol N. Aydarov, Bayram Ozdemir, Alexey I. Morgounov, Hamit Koksel
Publikováno v:
Foods, Vol 12, Iss 11, p 2109 (2023)
Intermediate wheatgrass (IWG; Thinopyrum intermedium), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications. The main aim of this study was to investigate the potential of IWG as a novel ingredient in bre
Externí odkaz:
https://doaj.org/article/ee53ee196bba45fb9fea8b159dabd767
Publikováno v:
Foods, Vol 12, Iss 4, p 889 (2023)
Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature pro
Externí odkaz:
https://doaj.org/article/fce6de3947724f23940591332674ec20
Autor:
Ravinder Singh, Cheng-Chia Yu, Guan-Wei Chen, Ching-Hsueh Chen, Nasibeh Y. Sinaki, Jenshinn Lin, Filiz Koksel
Publikováno v:
Foods, Vol 11, Iss 21, p 3447 (2022)
Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP a
Externí odkaz:
https://doaj.org/article/4afd99616f3c4088b6444dbc5ccf8af1
Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks
Publikováno v:
Foods, Vol 11, Iss 1, p 38 (2021)
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the fir
Externí odkaz:
https://doaj.org/article/4c96d0a0401e419a9e694fd919a355c3
Autor:
Filiz Koksel, Siwen Luo
Publikováno v:
Trends in Food Science & Technology. 133:49-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89d51903adc684adc275ae69a653022
https://doi.org/10.1016/j.tifs.2023.01.012
https://doi.org/10.1016/j.tifs.2023.01.012
Publikováno v:
Cereal Chemistry. 99:1112-1123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcf6a2fe8a48e5f7d00eb0996b2b322e
https://doi.org/10.1002/cche.10574
https://doi.org/10.1002/cche.10574
Publikováno v:
Cereal Chemistry. 99:709-723
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d8169d18ea1d67350004208dd390acb
https://doi.org/10.1002/cche.10561
https://doi.org/10.1002/cche.10561
Publikováno v:
Cereal Chemistry. 97:1099-1110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1d37b4848c4bd215283d55f3cdae862
https://doi.org/10.1002/cche.10347
https://doi.org/10.1002/cche.10347
Autor:
Filiz Koksel, Siwen Luo
Publikováno v:
Journal of Food Science. 85:2688-2698
The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dbf86b1d16614755308ed8fbf2d037f
https://doi.org/10.1111/1750-3841.15385
https://doi.org/10.1111/1750-3841.15385