Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Hande Özge Güler Dal"'
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 26, Iss 7, Pp 1204-1209 (2020)
Mantı is a type of ravioli with a unique taste, which has been appreciated by many people in Turkey for years. In this study, two common types of mantı samples (traditional Kayseri mantı produced by wrapping dough sheets into small bags and triang
Externí odkaz:
https://doaj.org/article/3196c4c92ac74ec78be9b293c2c0deda
Publikováno v:
Ultrasonics Sonochemistry, Vol 70, Iss , Pp 105349- (2021)
In this study, ultrasound application at two different frequencies (37 or 80 kHz) and durations (15 or 30 min) was used as a pre-treatment for raw broiler breasts, and its effect on cooling, color, textural and sensory characteristics of cooked broil
Externí odkaz:
https://doaj.org/article/1b61ba16a12245609d394d45b9fc86f9
Autor:
Hande Özge Güler Dal, Yusuf Yilmaz
Publikováno v:
Tea as a Food Ingredient ISBN: 9781003152828
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edcb506c6146edccf60bf561152e6896
https://doi.org/10.1201/9781003152828-14
https://doi.org/10.1201/9781003152828-14
Publikováno v:
Akademik Gıda. 18:375-381
Kefir is one of the most preferred fermented beverages, and its production constitutes a significant portion of the dairy industry. In this study, the physicochemical and rheological properties of commercial plain kefir drinks were compared. Kefir dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1294125dcdc668dbae847406c2ad9ab0
https://doi.org/10.24323/akademik-gida.850881
https://doi.org/10.24323/akademik-gida.850881
Publikováno v:
Akademik Gıda. 18:296-302
Turkish delight, which is produced from sugar, starch and water as raw materials and can be enriched with different flavors and aromas, is a traditional dessert widely consumed around the world. Although there are many types of Turkish delight, capsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5426affb7fca00eec6594097af06fd0
https://doi.org/10.24323/akademik-gida.818143
https://doi.org/10.24323/akademik-gida.818143
Autor:
Altaş, Alev1,2 (AUTHOR), Gursoy, Oguz3 (AUTHOR) ogursoy@mehmetakif.edu.tr, Güler Dal, Hande Özge3 (AUTHOR), Yilmaz, Yusuf3 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Aug2024, Vol. 12 Issue 8, p5619-5631. 13p.
Autor:
Bengi, Sinem1 (AUTHOR), Gursoy, Oguz2 (AUTHOR) ogursoy@mehmetakif.edu.tr, Güler Dal, Hande Özge2 (AUTHOR), Yilmaz, Yusuf2 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Nov2023, Vol. 11 Issue 11, p7407-7417. 11p.
Publikováno v:
International Joint Science Congress of Materials & Polymers; 2021, p92-92, 1p
Publikováno v:
International Joint Science Congress of Materials & Polymers; 2022, p48-48, 1p
Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent ye