Zobrazeno 1 - 10 of 31 pro vyhledávání: '"Huri İlyasoğlu"'
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Akademický článek
EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH BLACK LENTIL FLOUR ON BREAD QUALITY
Autor: MERYEM ÇELIK, HURI İLYASOĞLU
Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 3, Pp 255-263 (2022)
The aim of this study was to investigate the effect of black lentil flour (BLF) on the quality of wheat bread. The control bread with wheat flour and BLF-supplemented breads (2, 6 and 10 %, respectively) were prepared and analyzed in terms of proxima
Externí odkaz: https://doaj.org/article/260f5d01d4e2447b8643ffc77b9578d4
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4
Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology
Autor: Huri İlyasoğlu, Nesibe Arslan Burnaz, Tuba Eda Arpa Zemzemoğlu
Publikováno v: Journal of Food Processing and Preservation. 46
Consumers' demand for healthy foods has been increased. The aim of this study was to develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC). The effects of the levels of FS flour (10-30 g for 100 g composite flour)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b6a833999c47252d115932271cbec6e
https://doi.org/10.1111/jfpp.16954
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5
Development of Homemade Hazelnut Milk-based Beverage
Autor: Şühedanur Aysu, Fatoş Akıl, Huri İlyasoğlu, Mustafa Emin Kılıç, Edanur Çevik
Publikováno v: Journal of Culinary Science & Technology. 20:421-429
A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant ...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::777225d12a74167df63d98b176e9a452
https://doi.org/10.1080/15428052.2020.1859033
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6
Food label reading habits of health sciences students
Autor: Huri Ilyasoğlu, Sedanur Şam, Tayyibe Ayşe Odaman, Rabia Bahar
Publikováno v: Nutrition & Food Science. 50:1021-1032
Purpose The purpose of this study is to determine the food label reading habits of health sciences students. Design/methodology/approach The data were collected through a face-to-face survey with voluntary students (n: 520). The survey questionnaire
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42b74bf73a1d1a0241cffbe42bc0cd9b
https://doi.org/10.1108/nfs-09-2019-0301
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7
Demleme Koşullarının Adaçayının Duyusal ve Antioksidan Özellikleri Üzerine Etkisi
Autor: Huri İLYASOĞLU, Tuba Eda ARPA ZEMZEMOĞLU
In this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained more than 90% variability i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57f9b55460e39047b84359c7c11dd6d3
https://hdl.handle.net/20.500.12440/5571
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8
CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF ANCHOVY SAUSAGE
Autor: Ali Gündoğdu, Seyda Merve Karatas, Zeynep Akşit, Cemalettin Baltaci, Huri Ilyasoğlu
Publikováno v: Volume: 3, Issue: 2 23-32
Journal of Agriculture
Günümüzde tüketiciler ve gıda endüstrisi besin içeriği zengin ürünlere odaklanmıştır. Günlük diyet listesi, uçucu yağlar, mineraller ve protein gibi besin değeri yüksek gıdalar içermelidir. Sucuk, salam, sosis türü et ürünler
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a845b6f318b276ea78c8888547789cb
https://dergipark.org.tr/tr/pub/ja/issue/57812/801928
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9
Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk
Autor: Huri İlyasoğlu, Beraat Özçelik, Muhammed Yüceer
Publikováno v: Journal of Applied Poultry Research. 25:518-527
Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using beta-cyclodextrine, treated with a-amylase, and low-cholesterol mayonnaise produced. The flow behavior of chole
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d8b7549d067073244cb6e4d73ae8a33
https://doi.org/10.3382/japr/pfw033
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10
Water-mediated catalyst-free synthesis of lysine-based ampholytic amphiphiles for multipurpose applications: Characterization and pH-responsive emulsifying properties
Autor: Weiwei Cheng, Guoqin Liu, Huri İlyasoğlu, Bianca Pérez, Zheng Guo, Sampson Anankanbil
Publikováno v: Cheng, W, Anankanbil, S, Pérez, B, ILYASOGLU, H, Liu, G & Guo, Z 2019, ' Water-mediated catalyst-free synthesis of lysine-based ampholytic amphiphiles for multipurpose applications: Characterization and pH-responsive emulsifying properties ', Journal of Colloid and Interface Science, vol. 554, pp. 404-416 . https://doi.org/10.1016/j.jcis.2019.06.104
A novel series of lysine-based ampholytic amphiphiles, with alkylsuccinic anhydrides of varying chain lengths as hydrophobic acylating agents, were synthesized in medium to high yield (50.23–90.15%) based on a facile, catalyst-free method in water
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a6481475c0f359a705b3351bde82534
https://pubmed.ncbi.nlm.nih.gov/31310879
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