Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Halime PEHLİVANOĞLU"'
Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by Highthroughput Sequencing
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 3, Pp 756-764 (2023)
Hardaliye is a traditional beverage produced by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. There are few studies that have determined the microorganisms responsible for hardaliye fermentation, and
Externí odkaz:
https://doaj.org/article/2dcb23b3978541348fef9f1af78d1b8f
Publikováno v:
Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi, Vol 31, Iss 3, Pp 644-654 (2021)
Vegetable oils are important in human nutrition with their nutritional properties. Today the demand for cold pressed oils, especially black cumin, is increasing day by day. In this study, it was aimed to evaluate the quality and characteristics of th
Externí odkaz:
https://doaj.org/article/ee10cde744254aa5bcf159aee15355f6
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 6, Pp 991-997 (2021)
For many seeds, cold press technology generates higher quantities of cakes than seed oils, which are concentrated in proteins. Valorization of the cakes could offer a viable strategy to manufacture protein fortified foods with comparable characterist
Externí odkaz:
https://doaj.org/article/22c148a337cc40eabb7d6cf554a93e5c
Publikováno v:
İstanbul Üniversitesi Veteriner Fakültesi Dergisi, Vol 41, Iss 2, Pp 191-198 (2015)
Bu çalışma, günümüz Türkiye’sinde marka olmuş firmalar tarafından üretilen ve fermente sucuk etiketi ile piyasaya sunulan sucukların karakteristik özelliklerinin araştırılması ve Geleneksel Türk Fermente Sucuk özellikleri ile kar
Externí odkaz:
https://doaj.org/article/23f3a78ee9f041409223956bb44436ab
Publikováno v:
Tarım Bilimleri Dergisi.
Hardaliye is a traditional beverage made by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. There are few studies that have determined the microorganisms responsible for hardaliye fermentation, and thes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e43e19623751dd0441bfc510caecd4c
https://doi.org/10.15832/ankutbd.1066364
https://doi.org/10.15832/ankutbd.1066364
Publikováno v:
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 31:644-654
Bitkisel yağlar, yüksek besleyici özellikleri ile insan beslenmesinde büyük öneme sahiptir. Günümüzde başta çörek otu olmak üzere soğuk pres yağlara talep, her geçen gün artmaktadır. Bu çalışmada gıda takviyesi olarak tüketilen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2698dc21f85f1013be94b1f83f415047
https://doi.org/10.29133/yyutbd.780205
https://doi.org/10.29133/yyutbd.780205
Publikováno v:
European Journal of Science and Technology.
This research was conducted to examine the effects of dietary cold-pressed seed oils on growth, coloration and blood parameters in goldfish. A total of one-month-old 240 goldfish were used as the study material. The standard feed enriched with 5 diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bf94cc78f7ba23572b3ce27e5a9ee88
https://doi.org/10.31590/ejosat.1119285
https://doi.org/10.31590/ejosat.1119285
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 6, Pp 991-997 (2021)
For many seeds, cold press technology generates higher quantities of cakes than seed oils, which areconcentrated in proteins. Valorization of the cakes could offer a viable strategy to manufacture proteinfortified foods with comparable characteristic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64c3e9e3ac13d27042bd2403819ceb61
http://www.agrifoodscience.com/index.php/TURJAF/article/view/3925
http://www.agrifoodscience.com/index.php/TURJAF/article/view/3925
Publikováno v:
European Journal of Science and Technology.
This study was carried out to investigate the effect of different cooking techniques applied to meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In the study, four different cooking methods such as boiling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b4bbf5b75fd40d071eb544eac745a9f
https://doi.org/10.31590/ejosat.1099995
https://doi.org/10.31590/ejosat.1099995
Autor:
Halime PEHLİVANOĞLU, Mehmet DEMİRCİ, Ervanur KARASU, Esranur YAŞA, Kübra GÖKDUMAN, Hamide Feyza BARDAKÇI
Publikováno v:
European Journal of Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da014899f98d0ba1f92c79021a5cf8e8
https://doi.org/10.31590/ejosat.994986
https://doi.org/10.31590/ejosat.994986