Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Hande Baltacıoğlu"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 1, Pp 72-82 (2024)
Yapılan bu çalışmada ısıl işleme alternatif termosonikasyon (TS) yöntemi ile taze elma suyu farklı genlik (%60, 80, 100), sıcaklık (40, 50, 60 ve 70°C) ve sürelerde (5, 10, 15, 20, 25 ve 30 dakika) pastörize edilmiştir. Bu yöntemin el
Externí odkaz:
https://doaj.org/article/8461eb59111446f38a7608cd6d03a3f1
Autor:
Katibe Sinem Coruk, Hande Baltacıoğlu
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 7, Pp 1300-1307 (2022)
In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and v
Externí odkaz:
https://doaj.org/article/4e1212d6acca40d7a57d9f68e5554aef
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 9, Pp 1237-1244 (2019)
In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). Biscuits without waste fermented carrot powder (WFCP) were taken as control
Externí odkaz:
https://doaj.org/article/26ce0f74276044e2a33729192cd58703
Publikováno v:
Potato Research.
Autor:
Hande Baltacıoğlu
Publikováno v:
International Journal of Food Science & Technology. 57:1688-1697
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 7:1237-1244
Bu çalışmada, artık siyah havucun toz haline getirilerek bisküvi formülasyonuna farklı oranlarda (%10, 20 ve 30) ilave edilmesi sonucunda yeni ve fonksiyonel bir ürün elde edilmesi amaçlanmıştır. Atık fermente havuç tozu (AFHT) ilave e
Publikováno v:
Waste and Biomass Valorization. 10:3545-3555
Sour cherry pomace derived from mashed cherries that maintains the color and beneficial properties of the cherries (Prunus cerasus L.). In this study, microwave-assisted extraction (MAE) (900 W for 30, 60 and 90 s.), high hydrostatic pressure (HHP) (
Publikováno v:
Journal of Food Processing and Preservation. 45
Publikováno v:
Vibrational Spectroscopy. 113:103204
In the extraction of phenolic compounds from tomato, Microwave-Assisted Extraction (MAE) was used as a novel technology in this study and compared to conventional solvent extraction (CSE). The optimal extraction conditions for tomato were determined