Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Gamze Yazar"'
Publikováno v:
Foods, Vol 13, Iss 20, p 3232 (2024)
Gliadin and glutenin extracted from vital wheat gluten were studied using Large Amplitude Oscillatory Shear (LAOS) followed by stop-flow frequency sweep tests after being subjected to short (4 min) and prolonged (60 min) mixing times. The LAOS tests
Externí odkaz:
https://doaj.org/article/0b81084283004b169dd8c041c1a96a2f
Autor:
Gamze Yazar
Publikováno v:
Foods, Vol 12, Iss 18, p 3353 (2023)
Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical meth
Externí odkaz:
https://doaj.org/article/8fb2a4cee49845cface504ae192345c8
Publikováno v:
PLoS ONE, Vol 16, Iss 4, p e0249427 (2021)
The protein composition, molecular weight distribution, and rheological properties of honey locust, mesquite, Kentucky coffee tree, and carob seed germs were compared against wheat gluten. Polymeric and Osborne fractionation protocols were used to as
Externí odkaz:
https://doaj.org/article/72162e4f57c342038e32e23fc9f30292
Autor:
Julide Gamze Yazar, Engin Demiray
This work evaluated the effect of air atmosphere packaging and modified atmosphere packaging on the quality and nutritional compounds of dried mistletoe leaves during 4 months of storage at 4 and 25 degrees C temperatures. Mistletoe leaves packaged w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa58c1be93f9edb6dbf12ed6460ee8b3
https://doi.org/10.1016/j.fbio.2023.102477
https://doi.org/10.1016/j.fbio.2023.102477
Autor:
Engin Demiray, Julide Gamze Yazar, Özgür Aktok, Burçin Çulluk, Gülşah Çalışkan Koç, Ravi Pandiselvam
Publikováno v:
Journal of Food Quality.
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
Publikováno v:
Food Hydrocolloids. :108922
Autor:
Gamze Yazar, Cristina M. Rosell
Publikováno v:
Critical reviews in food science and nutrition.
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through th
Publikováno v:
Food chemistry. 367
The impact of endogenous wheat lipids on thermal characteristics, mixing behavior, non-linear rheological properties of gluten was studied to explore the contribution of wheat lipids to viscoelastic behavior of gluten under large processing deformati
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:4259-4266
The importance of gluten proteins, gliadins and glutenins, is well-known in the quality of wheat products. To gain more specific information about the role of glutenins in wheat dough, the two major subunits of glutenin, high- and low-molecular-weigh
Publikováno v:
Journal of Food Engineering. 208:77-88
The SAOS and LAOS behavior of tomato paste were investigated in this study. SAOS rheology was well predicted by the semi-empirical Bird-Carreau constitutive model. The LAOS (Large amplitude oscillatory shear) behavior of tomato paste was also investi