Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Hazım Özkaya"'
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 1, Pp 200-208 (2023)
Dietary fiber plays a crucial role in human diet due to their healthpromoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the n
Externí odkaz:
https://doaj.org/article/05152e127f5d42e5af576d147c1a1e7e
Publikováno v:
Cereal Chemistry. 97:930-939
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::444be68bb831624896d96b340a6b5b20
https://doi.org/10.1002/cche.10315
https://doi.org/10.1002/cche.10315
Publikováno v:
Volume: 29, Issue: 1 200-208
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Dietary fiber plays a crucial role in human diet due to their healthpromoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a049491bba0f39efced38175ae3dc83c
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1001981
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1001981
Autor:
A. Kaplan Evlice, Hazım Özkaya
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 11:381-390
Making bulgur is an ancient process and bulgur may, in fact, be man’s first processed food. Technological improvement is essential in order to achieve higher quality bulgur. The steam cooker is gaining popularity these days since it preserves the n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ab4f583b5ceea49ef313957430a740e
https://doi.org/10.3920/qas2018.1431
https://doi.org/10.3920/qas2018.1431
Publikováno v:
Journal of Cereal Science. 80:24-30
Oat bran is widely used for enrichment of health-oriented products due to their high dietary fiber (DF) and bioactive compounds contents. However, its high phytic acid (PA) content generally is overlooked. PA is an antinutrient which decreases bioava
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a92da5cfa05e1f32e8243cefe0e038e
https://doi.org/10.1016/j.jcs.2018.01.011
https://doi.org/10.1016/j.jcs.2018.01.011
Publikováno v:
Journal of Economic Entomology. 111:1454-1460
The objective of this study was to investigate the effects of storage and granary weevil, Sitophilus granarius (L.; Coleoptera: Curculionidae), infestation on pH, protein solubility (PS) and gel electrophoresis properties of meal and roller-milled fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef467e82207237cb0fc56bd8aa4f0f97
https://doi.org/10.1093/jee/toy041
https://doi.org/10.1093/jee/toy041
Publikováno v:
Journal of Texture Studies. 49:84-93
Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized by two different methods (fermentation and hydrothermal). Untreated, concentrated, concentrated-dephytinized by fermentation method, and concentrated-dephytini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d69e5d42d51afeec3bd52aa58a7d9438
https://doi.org/10.1111/jtxs.12286
https://doi.org/10.1111/jtxs.12286
Autor:
Hazım Özkaya, Asuman Kaplan Evlice
Publikováno v:
Journal of Cereal Science. 96:103124
The aim of this study was to investigate the effects of different wheat cultivars, cooking methods, and bulgur types on nutritional quality of bulgur. Cultivars, cooking methods, and bulgur types had significant effects on phytic acid, total phosphor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceb4e4cae565ddcc7217935fc401a501
https://doi.org/10.1016/j.jcs.2020.103124
https://doi.org/10.1016/j.jcs.2020.103124
Publikováno v:
Food chemistry. 246
Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and antinutritional (moisture, ash, prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::277034bd272bb6c8bd21efc58e157d8b
https://pubmed.ncbi.nlm.nih.gov/29291833
https://pubmed.ncbi.nlm.nih.gov/29291833
Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant activity (AA) were also inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b910625e3c5b4051a70d66608237843
https://aperta.ulakbim.gov.tr/record/45073
https://aperta.ulakbim.gov.tr/record/45073