Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Ilyas Çelik"'
Autor:
Gözde Tümer, İlyas Çelik
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 26, Iss 7, Pp 1210-1213 (2020)
Bu çalışmada, lokma tatlısı yapımında arpa ve buğday kavurgası unları kullanılarak bazı fiziksel, kimyasal ve duyusal özelliklerine etkisi araştırılmıştır. Bu amaçla tatlılarda kullanılan una ikame olarak %5, %10 ve %20 oranlar
Externí odkaz:
https://doaj.org/article/d63a9a695dac47669a4f88db0d94f1c9
Publikováno v:
Czech Journal of Food Sciences, Vol 23, Iss 5, Pp 190-195 (2005)
As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey. In the present study, the effects of the addition of baker's yeast on the q
Externí odkaz:
https://doaj.org/article/1e513428187c4b5fa2d2ded173f2784b
Publikováno v:
Harran Tarım ve Gıda Bilimleri Dergisi. :519-527
Pestil, geleneksel Türk mutfağının lezzetlerinden biridir. Yaygın olarak üzümden yapılan pestilson yıllarda çok farklı meyvelerden üretilmeye başlanmıştır. Çalışmamızda %100 nar, karadut,ahududu ve frenk üzümü meyve suları kul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3fe83d139568d91b7bf94c4ccb674dd
https://doi.org/10.29050/harranziraat.1127062
https://doi.org/10.29050/harranziraat.1127062
Autor:
Ali Göncü, İlyas Çelik
Publikováno v:
Gıda. 46:1270-1278
In this study, it was aimed to examine and compare the effects of Hibiscus (Hibiscus sabdariffa L.) and poppy (Papaver rhoeas L.) extracts on some chemical, physical, microbiological and sensory properties of bread dough and bread. The pH, L, b, chro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c82808320385bcee4b136b5e40983f4
https://doi.org/10.15237/gida.gd21075
https://doi.org/10.15237/gida.gd21075
Autor:
İlyas Çelik, Kübra Pozan
Publikováno v:
Volume: 45, Issue: 5 907-916
Gıda
Gıda
In this study, it is aimed to increase the dietary fiber, fat, mineral and protein contents of the noodles produced by the use of melon seed powder (MSP) in different levels (10%, 20%, 30% and 40%), to emphasize the importance of waste assessment and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebe9a7f725771f3d6a9186223d436de2
https://doi.org/10.15237/gida.gd20038
https://doi.org/10.15237/gida.gd20038
Autor:
Yasemin Kuzumoğlu, İlyas Çelik
Publikováno v:
Akademik Gıda. 18:156-163
Çölyak (gluten enteropatisi) yapısında gluten bulunduran tahıl ve tahıl ürünlerinin tüketilmesi sonucu yetişkinlerde karın şişliği, iştahsızlık, kansızlık gibi belirtilerle ortaya çıkan bir hastalıktır. En etkili tedavi yöntem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9eab790b06ac640e82d7226c7b0e722b
https://doi.org/10.24323/akademik-gida.758828
https://doi.org/10.24323/akademik-gida.758828
Autor:
İlyas Çelik, Tansu Çelik
Publikováno v:
Volume: 10, Issue: 1 48-59
Karadeniz Fen Bilimleri Dergisi
Karadeniz Fen Bilimleri Dergisi
Many factors are related to food security and safety, such as adequate supply of food, the production of safe foods, and the equal sharing of produced food. The main purpose of this study is to determine the level of consciousnesson of consumers abou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48bf8075d75bfb0b35b48539320194c9
https://doi.org/10.31466/kfbd.679288
https://doi.org/10.31466/kfbd.679288
Autor:
Gözde Tümer, İlyas Çelik
Publikováno v:
Volume: 6, Issue: 3 170-176
Food and Health
Food and Health
In this study, wheat flour was substituted with either wheat roast (kavurga) (KB), barley kavurga (KA) or an equal mixture of barley and wheat kavurga (KAB) flours by 5, 10 and 20% in the production of tulumba desserts. Some physical, chemical and se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7537965ede8d8684a6fe5855cf9c624
https://doi.org/10.3153/fh20018
https://doi.org/10.3153/fh20018
Autor:
İlyas Çelik, Gözde Tümer
In this study, the effects of barley and wheat kavurga flours on some physical, chemical and sensory properties were investigated. For this purpose, 5%, 10% and 20% of wheat kavurga flour (KB), barley kavurga flour (KA) and 50% barley kavurga flour +
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b90ead2facf64fac649ac103f7790a54
https://hdl.handle.net/11499/37702
https://hdl.handle.net/11499/37702
Autor:
İlyas Çelik, Ali Göncü
Publikováno v:
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss suppl 2, Pp 574-581 (2020)
Food Science and Technology, Issue: ahead, Published: 12 JUN 2020
Food Science and Technology, Volume: 40 Supplement 2, Pages: 574-581, Published: 12 JUN 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss suppl 2, Pp 574-581 (2020)
Food Science and Technology, Issue: ahead, Published: 12 JUN 2020
Food Science and Technology, Volume: 40 Supplement 2, Pages: 574-581, Published: 12 JUN 2020
Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::667a66a5d5962260c8b07df5d187df87
https://hdl.handle.net/11499/37414
https://hdl.handle.net/11499/37414