Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Hasan Tangüler"'
Autor:
Hasan Tangüler, Mehmet Yetisen, Ayse Geylan Sanyol, Ayse Ezgi Tuncel, Turkan Turkmaya, Vecihe Bal, Hüseyin Erten
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 2, Pp 239-245 (2023)
Our current research aimed to investigate the impacts of the use of indigenous yeast Saccharomyces cerevisiae with different amounts of Lachancea thermotolerans yeasts in mixed culture on the general composition, aroma compounds, sensory analysis and
Externí odkaz:
https://doaj.org/article/54db18c674e0475d9f3dd6733686fdcb
Autor:
Hasan Tangüler
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 10, Pp 1759-1766 (2021)
Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste. This research was carried out
Externí odkaz:
https://doaj.org/article/87eb14912ab04941abfc34de29160576
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 6, Pp 1266-1271 (2020)
Salgam (Şalgam, shalgam) is our conventional fermented purple carrot beverage. Purple carrot (Daucus carota) is the basic raw material, and other raw materials used in the production are sourdough/ bakers’ yeast, salt (rock), bulgur flour and/or t
Externí odkaz:
https://doaj.org/article/db55c83793f7431fac75008fe5b2953c
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
Autor:
Akkız Çankaya, Hasan Tangüler
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 6, Pp 749-755 (2018)
Ülkemize özgü geleneksel fermente bitkisel ürünlerimizden biri olan şalgam suyu üretimi ile ilgili standart bir teknik ve kullanılan sıcaklık bulunmamaktadır. Bununla beraber Adana, İçel, Hatay gibi illerimizde oldukça popüler olan şa
Externí odkaz:
https://doaj.org/article/cb89ab17cf794861be92de0672d4e02b
Autor:
Hasan Tangüler
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 2, Iss 3, Pp 144-149 (2014)
Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all co
Externí odkaz:
https://doaj.org/article/ddffc554762749ca86a94a289a5113ca
Publikováno v:
Foods, Vol 8, Iss 1, p 33 (2019)
In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of pro
Externí odkaz:
https://doaj.org/article/ee7d871d7ebe49b88e45b1e227da0926
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 7 (2015)
Uğut (wheatgrass marmalade / dessert) is a traditional Turkish food which is almost to be forgotten. It is produced in various regions of Turkey by boiling the mixture of wheatgrass juice, flour and water. The wheatgrass contains amino acids, protei
Externí odkaz:
https://doaj.org/article/5e3544b2e36043e1b61cc75ed5ee6ceb
Publikováno v:
SSRN Electronic Journal.
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