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Publikováno v:
GIDA: The Journal of Food. 2021, Vol. 46 Issue 2, p229-242. 14p.
Autor:
Şanlı, Ebru1, Gürsel, Asuman2, Şanlı, Tuba2 tcetin@agri.ankara.edu.tr, Yıldız, Filiz3, Benli, Mehlika4
Publikováno v:
GIDA: The Journal of Food. 2018, Vol. 43 Issue 3, p490-500. 11p. 2 Diagrams, 3 Charts, 1 Graph.
Publikováno v:
Volume: 43, Issue: 3 490-500
Gıda
Gıda
Bu çalışmada, ekzopolisakkarit üretme yeteneğine sahip(EPS+) bakterileri içeren starter kültürün az yağlı Kaşar peynirininbazı nitelikleri üzerine etkileri araştırılmıştır. Bu amaçla, EPS+kültürün %0.5 ve 1.0 oranlarında kull
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::d7a868e93a82ae659686154411aa2435
https://dergipark.org.tr/tr/pub/gida/issue/36239/380991
https://dergipark.org.tr/tr/pub/gida/issue/36239/380991
Autor:
Öztürkoğlu Büdak, Şebnem1 budak@ankara.edu.tr, Gürsel, Asuman1
Publikováno v:
GIDA: The Journal of Food. 2012, Vol. 37 Issue 4, p243-250. 8p. 3 Charts.
Autor:
GÜRSEL, Asuman, GÜRSOY, Ayşe
Publikováno v:
Volume: 16, Issue: 3
Gıda
Gıda
Protein-water interaction is an important phenomenon from the point of view of some properties of food systems such as dehydration, rehydration, solubility. Viscosity, gelatinization and heat stability. Protein-water interactions occurs mainly at pol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::9eb180750b813343a81de2ff0126aafc
https://dergipark.org.tr/tr/pub/gida/issue/6930/92531
https://dergipark.org.tr/tr/pub/gida/issue/6930/92531
Publikováno v:
Volume: 11, Issue: 5
Gıda
Gıda
Sağlıklı yaşamda esas, yeterli ve dengeli beslenmedir. Gıdalardaki besin ögelerinden tam yararlanamama, metabolizmada birtakım aksaklıklara neden olabilecektir. Hele besinlerimizin iyi seçilmemesi özellikle tek yönlü beslenme, bazı halle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::451b39ddca11bd83cf1fe42c5d03070e
https://dergipark.org.tr/tr/pub/gida/issue/6797/91435
https://dergipark.org.tr/tr/pub/gida/issue/6797/91435
Autor:
GÜRSEL, Asuman, KOÇHİSARLI, İlhan
Publikováno v:
Volume: 13, Issue: 3
Gıda
Gıda
In this research, the manufacturing technique of sherbet, a product which is not well-known already in Turkey, is studied and sherbet samples are manufactured by using 55% cream, skim milk powder, sweetener, stabilizer, flavouring and colouring mater
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::59b21fadfced4abacd9f8ccaae1b056f
https://dergipark.org.tr/tr/pub/gida/issue/6850/91847
https://dergipark.org.tr/tr/pub/gida/issue/6850/91847
Publikováno v:
Volume: 12, Issue: 3
Gıda
Gıda
In this research effect of salting methods, which are carried out by (i) adding salt to the cheese milk at 5 and 7%, or by (ii) holding the sample in 1+4% brine solution, on the development of volatile fatty acids of White cheeses made from raw and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::0622c738c0ad059f785fe3f05dcef1ce
https://dergipark.org.tr/tr/pub/gida/issue/6818/91600
https://dergipark.org.tr/tr/pub/gida/issue/6818/91600
Publikováno v:
Volume: 14, Issue: 5
Gıda
Gıda
In this study, effect of various heat treatments, i.e. holding at (i) 68 oC for 30 minutes or (ii) 85 oC for 25 seconds, and (iii) heating up to 90 oC on some properties of ice cream mix had been investigated. Titratable acidity and viscosity of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::a1a789d134dde89d3103b2445f757b0b
https://dergipark.org.tr/tr/pub/gida/issue/6887/92158
https://dergipark.org.tr/tr/pub/gida/issue/6887/92158