Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Hülya YAMAN"'
Autor:
Hülya Yaman
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 7, Pp 1224-1229 (2022)
During cheese ripening many biochemical reactions occur, including hydrolysis of fat, lactose metabolism, and protein breakdown. The aim of this study is to compare the direct measurement method from cheese with simple extraction methods in determini
Externí odkaz:
https://doaj.org/article/896975e2464a43148085be5f01e13a3c
Autor:
Hülya Yaman
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 10:1224-1229
During cheese ripening many biochemical reactions occur, including hydrolysis of fat, lactose metabolism, and protein breakdown. The aim of this study is to compare the direct measurement method from cheese with simple extraction methods in determini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd0755348c87000690b35d1b9494919c
https://doi.org/10.24925/turjaf.v10i7.1224-1229.5131
https://doi.org/10.24925/turjaf.v10i7.1224-1229.5131
Publikováno v:
Ergoterapi ve Rehabilitasyon Dergisi. 10:73-80
ÖZ Amaç: Bu çalışma, hemipleji tanılı bir bireyde Paralimpik Boccia sporunun etkilenen elin fonksiyonel kullanımı, depresyon ve mental durum üzerindeki etkilerini incelemek amacıyla gerçekleştirilmiştir. Gereç ve Yöntem: Araştırma k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d02e03057ffde6f51d0d30e17e245ce
https://doi.org/10.30720/ered.985230
https://doi.org/10.30720/ered.985230
Publikováno v:
Journal of Tourism and Gastronomy Studies. 9:697-709
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4e39e4fa0bcd332fcd513974ddfc106
https://doi.org/10.21325/jotags.2021.811
https://doi.org/10.21325/jotags.2021.811
Autor:
Hülya Yaman
Publikováno v:
International Journal of Innovative Approaches in Science Research. 4:100-111
Peynirin tadini ve aromasina etki eden faktorler sutun kalitesi, uretim sureci, laktik asit bakterileri ve olgunlasma sirasindaki karmasik biyokimyasal reaksiyonlar olusturmaktadir. Olgunlasma donemindeki onemli biyokimyasal yollar arasinda yer alan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3495ac6640b5232e6b89b1e7b7eaeb1c
https://doi.org/10.29329/ijiasr.2020.312.2
https://doi.org/10.29329/ijiasr.2020.312.2
Autor:
Emre Öztürk, Hülya Yaman
Publikováno v:
Journal of Tourism and Gastronomy Studies. 7:2336-2359
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0262b00fc235c8503ad32167616c07b6
https://doi.org/10.21325/jotags.2019.475
https://doi.org/10.21325/jotags.2019.475
Autor:
Turgay Şanal, Asiye Seis Subaşi, Semra Malkoç, Arzu Ünal, İjlal Ocak, Elif Yetilmezer Koçak, S. Elif Korcan, Alaettin Keçeli, Seyhun Yurdugül, Hülya Yaman
Publikováno v:
Food Bioscience. 45:101492
Many industrial processes may quickly proceed with biotechnological and enzymatic support. Functional and production facilitator properties of enzymes have provided variable advantages for industry. Therefore, enzyme utilization has become inevitable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dadc6db77d3414a2551dd6fd72c4dd2
https://doi.org/10.1016/j.fbio.2021.101492
https://doi.org/10.1016/j.fbio.2021.101492
Autor:
Vedat Kayiş, Hülya Yaman
Publikováno v:
Journal of Tourism and Gastronomy Studies. 6:105-124
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd7dc6f9a76d4d56b72680a3d04e4008
https://doi.org/10.21325/jotags.2018.177
https://doi.org/10.21325/jotags.2018.177
Publikováno v:
Gıda. 43:185-196
Bu araştırmada, geleneksel peynirlerimizden biri olan Mengen peynirinin kimyasal, biyokimyasal, tekstürel ve mikrobiyolojik özelliklerinin tanımlanması ve bazı uçucu bileşenlerinin belirlenmesi amaçlanmıştır. Kimyasal ve biyokimyasal ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97b98768f64e4aa197fb4fe589e8c85c
https://doi.org/10.15237/gida.gd17089
https://doi.org/10.15237/gida.gd17089
Publikováno v:
PONTE International Scientific Researchs Journal. 74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5812e793109845b5e804cac5d4feabae
https://doi.org/10.21506/j.ponte.2018.5.5
https://doi.org/10.21506/j.ponte.2018.5.5