Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Furkan Türker Saricaoğlu"'
Publikováno v:
GIDA / THE JOURNAL OF FOOD. :526-544
Microalgae are an enormous biomass used for fortification in foods that represent a promising source of protein. Enrichment of baked foods with microalgae is a challenge for its textural and structural impacts. In this study, dough rheology, physical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5250263b12ece2cdd9ae9db20eae83a9
https://doi.org/10.15237/gida.gd22076
https://doi.org/10.15237/gida.gd22076
Publikováno v:
Volume: 3, Issue: 1 36-43
European Food Science and Engineering
European Food Science and Engineering
In this study provided the opportunity to create a coherent general perspective towards research trends and basic studies in the literature, especially about “bread” and “sourdough”. The objective of this study is to analyze the evolution of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8065dca1aba082c572b7a29b30c967ee
https://dergipark.org.tr/tr/pub/efse/issue/70471/1121959
https://dergipark.org.tr/tr/pub/efse/issue/70471/1121959
Autor:
Iklime Ozcan, Furkan Türker SARICAOĞLU, Adnan Fatih Dagdelen, Aycan Cinar, Ayse Neslihan Dundar, Fatih Tosun
In this study, essential oil from sucuk spice mix was incorporated into poly(lactic) acid (PLA) and nanofibers were produced via solution blow spinning (SBS). Essential oil incorporation was performed at 0, 5, 10, 15, 20, 25 and 30% (v/w) of PLA. Sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e335d507a6cfcb8e62958d37d0b65cab
https://doi.org/10.21203/rs.3.rs-1481212/v1
https://doi.org/10.21203/rs.3.rs-1481212/v1
Publikováno v:
Food Science and Technology International. :108201322311537
This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0af157f59ebea7a80db0494c3241d004
https://doi.org/10.1177/10820132231153710
https://doi.org/10.1177/10820132231153710
Autor:
Furkan Türker Saricaoğlu
Publikováno v:
Volume: 45, Issue: 1 115-124
Gıda
Gıda
In this study,high pressure homogenization (HPH) was applied to hazelnut protein suspensionsat 0, 25, 50, 75, 100 and 150 MPa and optical, mechanical, barrier andmicrostructural properties of edible films produced from these suspensions weredetermine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31f66ca47356530450071ba67142f79b
https://dergipark.org.tr/tr/pub/gida/issue/50434/654543
https://dergipark.org.tr/tr/pub/gida/issue/50434/654543
Publikováno v:
Gıda, Vol 42, Iss 6, Pp 773-786 (2018)
Modifiye nişastanın et emülsiyonlarının fonksiyonel özelliklerine etkisi bir model sistem kullanılarak incelenmiştir. Araştırmada, model emülsiyon sisteminde yağ/su emülsiyon sistemlerinin, emülsiyon kapasitesi, stabilitesi, pH ve dokus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::3acb0cc127fd31269c0a987e118f40c7
http://dergipark.gov.tr/gidader/issue/31926/305592?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/31926/305592?publisher=gidadernegi
Publikováno v:
Volume: 15, Issue: 1 84-94
Akademik Gıda
Akademik Gıda
Ambalajlama endüstrisindekihızlı gelişime paralel olarak, son yıllarda, bariyer özelliğinden dolayısınırlı etki gösteren klasik ambalajlama teknikleri yanında, ek avantajlarsağlayan yeni ambalaj materyalleri ve teknolojileri de gelişti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b5b3ca1c9a2289f37f3a934fac6fcf6
https://app.trdizin.gov.tr/publication/paper/detail/TWpNeE5qZzRPQT09
https://app.trdizin.gov.tr/publication/paper/detail/TWpNeE5qZzRPQT09
Autor:
Osman Gul, Furkan Turker Saricaoglu, Ilyas Atalar, Latife Betul Gul, Fatih Tornuk, Senay Simsek
Publikováno v:
Foods, Vol 12, Iss 9, p 1791 (2023)
Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on t
Externí odkaz:
https://doaj.org/article/43240506ff0846ada6bb47a4c8f03a80
Autor:
OSMAN GUL, ILYAS ATALAR, MUSTAFA MORTAS, FURKAN TURKER SARICAOGLU, AYSEGUL BESIR, LATIFE BETUL GUL, FEHMI YAZICI
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 94, Iss 1 (2022)
Abstract Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benef
Externí odkaz:
https://doaj.org/article/79cfd46f569b4941b4de54c59b5848c9
Autor:
Ayse Neslihan Dundar, Kubra Uzuner, Mahmud Ekrem Parlak, Oya Irmak Sahin, Furkan Turker Saricaoglu, Senay Simsek
Publikováno v:
Foods, Vol 11, Iss 23, p 3785 (2022)
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba
Externí odkaz:
https://doaj.org/article/ed891097a6e743ecbb4ef2a8624ff917