Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Gülşah Çalişkan Koç"'
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 824-833 (2019)
Bu çalışmanın amacı; farklı miktarlarda keçiboynuzu (CP), tarçın (CNP) ve zencefil (GP) tozu katkısının ve akışkan yatak aglomerasyon işleminin süt tozlarının nem, su aktivitesi ve toz özellikleri, toz verimi ve kurutma ve aglomera
Externí odkaz:
https://doaj.org/article/0ef42e4861824ec798498da58768ad1d
Autor:
SAFİYE NUR DİRİM, GÜLŞAH ÇALIŞKAN KOÇ
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 88-96 (2019)
Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4,
Externí odkaz:
https://doaj.org/article/93928dea39e148538578b463efedd6db
Autor:
Ravi Pandiselvam, Sıla Barut Gök, Ayşe Nur Yüksel, Yeliz Tekgül, Gülşah Çalişkan Koç, Anjineyulu Kothakota
Publikováno v:
Journal of Texture Studies. 53:800-808
Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV-C light
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a8e52d460b0a05cd9fdf9b71ca3a5f6
https://doi.org/10.1111/jtxs.12670
https://doi.org/10.1111/jtxs.12670
Publikováno v:
Volume: 8, Issue: 2 342-350
International Journal of Pure and Applied Sciences
International Journal of Pure and Applied Sciences
The aim of this study is to produce a new functional cake with high nutritional value using different fruit seed oils as an alternative to sunflower oil. For this purpose, pomegranate, apricot, grape, fig, and rosehip seed oils were used as fruit oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04a0e54a82c0d4870762b5e4fd16b5d6
https://dergipark.org.tr/tr/pub/ijpas/issue/74235/1062926
https://dergipark.org.tr/tr/pub/ijpas/issue/74235/1062926
Autor:
Samiye Adal, Berrak Delikanlı Kıyak, Gülşah Çalışkan Koç, Özge Süfer, Azime Özkan Karabacak, Nuray İnan Çınkır, Yasemin Çelebi, G. Jeevarathinam, Sarvesh Rustagi, R. Pandiselvam
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100369- (2024)
This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different
Externí odkaz:
https://doaj.org/article/79ef903056774547a3e56fb0142dcbee
Autor:
Engin Demiray, Julide Gamze Yazar, Özgür Aktok, Burçin Çulluk, Gülşah Çalışkan Koç, Ravi Pandiselvam
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Dried fruit slices are important, healthy, and popular snacks and gain importance day by day due to their high nutritional content. In this context, this study mainly focused on the production of healthy apple chips snacks and the determination of de
Externí odkaz:
https://doaj.org/article/963766463072463c84a430c158c87668
Autor:
Gülşah Çalışkan Koç, Ravi Pandiselvam
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
This study aimed to develop and characterize the new gluten-free erişte formulated by using oat flour (100%), quinoa flour (100%), and oat + quinoa flour blend (50% + 50% by weight). The physicochemical, functional, and sensorial properties of devel
Externí odkaz:
https://doaj.org/article/849fc0d0d4524ba28151ebff3ad678a3
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 824-833 (2019)
The scope of the study is to determine the influence of the addition of different amounts of carob (CP), cinnamon (CNP), and ginger (GP) powders and fluidized bed agglomeration process on the moisture content, water activity and powder properties of
Externí odkaz:
https://doaj.org/article/c9d433d5a48542c08842c28bfe894ec7