Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Gökçen İzli"'
Publikováno v:
Journal of Agricultural Sciences, Vol 24, Iss 3, Pp 349-358 (2018)
In this research, the effects of convective drying (60, 70, 80 and 90 °C) techniques on the drying kinetics, color, antioxidant capacity and total phenolic content of European cranberrybush were investigated in detail. To choose the best thin-layer
Externí odkaz:
https://doaj.org/article/c83274d6ba2f477d95fb72f8efb48988
Autor:
Gökçen İzli
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 4, Pp 479-485 (2018)
Bu çalışmada; mikrodalga-sıcak hava kombinasyonu kurutma yönteminin küp ve halka şeklinde hazırlanan armut meyvelerinin renk parametreleri, toplam fenolik madde miktarı ve antioksidan kapasitesi değerleri üzerine etkileri tespit edilmişti
Externí odkaz:
https://doaj.org/article/eb59e4de922e48ce860dda9ce1ce977b
Publikováno v:
Journal of Agricultural Sciences, Vol 22, Iss 3, Pp 339-348 (2016)
In this study, some physical and chemical properties of pekmez samples produced using the traditional method with fourteen different grape cultivars were investigated. The water-soluble dry matter, pH, titratable acidity and hydroxymethylfurfural HMF
Externí odkaz:
https://doaj.org/article/5e160832625c4d8aad78c4a075cd3deb
Publikováno v:
Tarım Bilimleri Dergisi. 22:339-348
In this study, some physical and chemical properties of pekmez samples produced using the traditional method with fourteen different grape cultivars were investigated. The water-soluble dry matter, pH, titratable acidity and hydroxymethylfurfural (HM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8d5069a4e7d2421291422a29cd8cf42
https://doi.org/10.1501/tarimbil_0000001392
https://doi.org/10.1501/tarimbil_0000001392
Autor:
Gökçen İzli
Publikováno v:
Nutrition & Food Science International Journal. 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34e3f762eeab6d1072bc9c5d29c7a029
https://doi.org/10.19080/nfsij.2017.03.555623
https://doi.org/10.19080/nfsij.2017.03.555623
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 213-221 (2018)
In this study, the effects of convective (60, 70, 80 and 90°C), microwave (120 and 350 W) and freeze-drying methods on the drying kinetics, color, total phenolic (TP) content and antioxidant capacity of pineapples were examined. The statistic tests
Externí odkaz:
https://doaj.org/article/32556bf8eb324640a01522d33bae0b8a
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 2, Pp 257-265 (2017)
Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Güneş variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and geometric mean diameters, sph
Externí odkaz:
https://doaj.org/article/eda526c4a8ad428fba2dc1a47388c815