Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Hatice Bekiroglu"'
Publikováno v:
Foods, Vol 13, Iss 1, p 139 (2023)
Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread makin
Externí odkaz:
https://doaj.org/article/ec380322371043d4bece0e7ee0b65cf4
Publikováno v:
Molecules, Vol 28, Iss 23, p 7933 (2023)
In recent years, there has been renewed interest in the maintenance of food quality and food safety on the basis of metabolomic fingerprinting using vibrational spectroscopy combined with multivariate chemometrics. Nontargeted spectroscopy techniques
Externí odkaz:
https://doaj.org/article/2ca1b5c197424b1f99b34a71adb310a3
Publikováno v:
Foods, Vol 12, Iss 20, p 3845 (2023)
The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of correspon
Externí odkaz:
https://doaj.org/article/db6136dc11984776a6479f9c6b0a3037
Publikováno v:
Molecules, Vol 28, Iss 9, p 3727 (2023)
Today, one of the world’s biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects. Early detec
Externí odkaz:
https://doaj.org/article/5d0de4b142a147988e83529be231094a
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 347-360 (2020)
This study aimed to characterize twelve vinegar samples produced by the traditional method with the use of whole fruits and without any preservatives in terms of their physicochemical properties, total phenolic content (TPC), total flavonoid content
Externí odkaz:
https://doaj.org/article/d2be9a3b679c4e75ba9876b3e0cb3d98
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 347-360 (2020)
Sagdic, Osman/0000-0002-2063-1462; KARADAG, AYSE/0000-0001-8615-7321 This study aimed to characterize twelve vinegar samples produced by the traditional method with the use of whole fruits and without any preservatives in terms of their physicochemic
Autor:
Kevser Karaman, Hatice Bekiroglu, Mahmut Kaplan, Beyza Çiftci, Cengiz Yürürdurmaz, Osman Sagdic
© 2022 Elsevier B.V.In this study, a comparative investigation on the structural, technofunctional and bioactive properties of protein concentrates from different common bean genotypes was performed. Protein extractions were carried out at different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be4a7801c9fa9918d24a254c7f215345
https://avesis.kayseri.edu.tr/publication/details/575e8d83-bb8a-4646-a2df-f9e03ca1c69b/oai
https://avesis.kayseri.edu.tr/publication/details/575e8d83-bb8a-4646-a2df-f9e03ca1c69b/oai
Publikováno v:
Preparative biochemistrybiotechnology. 52(10)
In this study, bovine sodium caseinate (NaCas) was hydrolyzed with four proteases, alcalase, savinase, subtilisin A, and flavourzyme. In addition to the structural changes occurred through the enzymatic hydrolysis, the solubility, oil binding capacit
Demand for vegan foods increases day by day and plant-based milks are used in the production of dairy products like ice cream. So, in this study two type of walnut milk, dried and fresh, was used to produce ice cream. The use of walnut milk in ice cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec09eca6e14e6aa61dcd3a7fe963c77d
https://hdl.handle.net/20.500.12713/2632
https://hdl.handle.net/20.500.12713/2632
Autor:
Oznur Saroglu, Irem Ozay-Arancioglu, Ayse Serap Karadag, Zeynep Hazal Tekin-Cakmak, Hatice Bekiroglu, Salih Karasu
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e06221, Published: 03 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 03 MAY 2021
Food Science and Technology, Volume: 42, Article number: e06221, Published: 03 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 03 MAY 2021
This study aimed to investigate the effect of different drying methods on the drying kinetic, total bioactive content, in-vitro bioaccessibility of bioactive compounds, and color and microstructural properties of pomegranate arils. Drying methods sig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6cc1101e974f5d99146e2c045619e3e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005020203&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005020203&tlng=en