Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Halil Vural"'
Publikováno v:
Food Technology and Biotechnology, Vol 45, Iss 4, Pp 434-438 (2007)
Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme® TL IM) for obtaining a pr
Externí odkaz:
https://doaj.org/article/10d48a6835e24262a0c5946200c8611a
Publikováno v:
Social Sciences Studies Journal. 106:4576-4582
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70579f0868fb45b244be06b7fca0cfe6
https://doi.org/10.29228/sssj.66531
https://doi.org/10.29228/sssj.66531
Autor:
Paramjit S. Panesar, Rakesh Gehlot, Ruchi Sharma, Sanju Bala Dhull, Ozlem Tokusoglu, Ajay Singh, Tanu Malik, Halil Vural
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06e0e421cff2d143d515d326edb7fc74
https://doi.org/10.1111/jfpp.15848
https://doi.org/10.1111/jfpp.15848
In the present study, essential oils were used in order to reduce the nitrite in beef Mortadella, and the red beet extract was used instead of carmine. Beef Mortadella samples containing thymol and rosemary essential oils and red beet extract were pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a2c1b0ee6fcba3769283db1d2a1b3a4
https://hdl.handle.net/20.500.12418/13060
https://hdl.handle.net/20.500.12418/13060
Autor:
Seda Yildirim-Elikoglu, Halil Vural
Publikováno v:
Journal of the Science of Food and Agriculture. 99:6922-6930
BACKGROUND: The potential use of polyphenols to improve the functional characteristics of dairy products has gained much attention. However, the effects of the polyphenols on naturally occurring enzymes in milk have not been studied extensively. Exce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e87c7b012bf99fd18a0feaa16c6d49b
https://doi.org/10.1002/jsfa.9978
https://doi.org/10.1002/jsfa.9978
Publikováno v:
Issue: 14 10-16
Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
Gıda hammaddesinin depolama, taşıma veya işleme sırasında renk kaybı olmaktadır. Yapay renklendiricilerin fizikokimyasal özelliklerinin doğal renklendiricilere göre üstün olması, gıda sanayinde çok geniş bir kullanım alanı bulmalar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24c2bf861fd7e99a4d4c77324a7559de
https://doi.org/10.31590/ejosat.448168
https://doi.org/10.31590/ejosat.448168
Publikováno v:
Journal of Food Processing and Preservation. 45
The present study aimed to investigate the beneficial effects of coffee on the liver. The results show that coffee has beneficial effects on the liver and can reduce liver disease progression due to its antioxidant properties. Coffee contains antioxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::382a19fac9f1c291f830c31df83f1fbf
https://doi.org/10.1111/jfpp.15243
https://doi.org/10.1111/jfpp.15243
Autor:
Pradyuman Kumar, Ajay Singh, Halil Vural, Pankaj Kumar, Priyanka Jattan, Kritika Rawat, Aditi Sharma, Ozlem Tokusoglu
Publikováno v:
Journal of Food Processing and Preservation. 46
© 2021 Wiley Periodicals LLC.Present project involves the formula development by way of standardization for vegan meat through Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) of Design Expert 12 (DX-12). Soya chunks,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6771b5cdd7986b2b67f622fa04630460
https://doi.org/10.1111/jfpp.15235
https://doi.org/10.1111/jfpp.15235
Publikováno v:
International Journal of Food Properties. 20:1987-2002
This study involves investigation of the effects of addition of different hydrocolloids on the thermal, microscopic, and quality properties of low-fat meat emulsions and frankfurters. The emulsion stability of the samples containing 0.5% κ-carrageen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04403ef2afbc3476991841cbe377eedf
https://doi.org/10.1080/10942912.2016.1230743
https://doi.org/10.1080/10942912.2016.1230743