Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Ilyas Atalar"'
Autor:
Atalar, İlyas
Tez (doktora) -- Ondokuz Mayıs Üniversitesi, 2018 Libra Kayıt No: 124181 …
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9773::9aac45f32f99206182af49804fc3f9c1
http://libra.omu.edu.tr/tezler/124181.pdf
http://libra.omu.edu.tr/tezler/124181.pdf
Autor:
Atalar, İlyas
Tez (yüksek lisans) -- Ondokuz Mayıs Üniversitesi, 2012 Libra Kayıt No: 71881 …
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9773::b80d9e6a6ff750a5d31cacbc728c72ac
http://libra.omu.edu.tr/tezler/71881.pdf
http://libra.omu.edu.tr/tezler/71881.pdf
Autor:
Osman Gul, Furkan Turker Saricaoglu, Ilyas Atalar, Latife Betul Gul, Fatih Tornuk, Senay Simsek
Publikováno v:
Foods, Vol 12, Iss 9, p 1791 (2023)
Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on t
Externí odkaz:
https://doaj.org/article/43240506ff0846ada6bb47a4c8f03a80
Autor:
OSMAN GUL, ILYAS ATALAR, MUSTAFA MORTAS, FURKAN TURKER SARICAOGLU, AYSEGUL BESIR, LATIFE BETUL GUL, FEHMI YAZICI
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 94, Iss 1 (2022)
Abstract Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benef
Externí odkaz:
https://doaj.org/article/79cfd46f569b4941b4de54c59b5848c9
Publikováno v:
Powder Technology. 426:118672
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6398e1c395de5d989e829b830468b218
https://doi.org/10.1016/j.powtec.2023.118672
https://doi.org/10.1016/j.powtec.2023.118672
Publikováno v:
Food Science and Technology International. :108201322311537
This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0af157f59ebea7a80db0494c3241d004
https://doi.org/10.1177/10820132231153710
https://doi.org/10.1177/10820132231153710
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b40b72997a73ec3c802da91b10b8ddfd
https://doi.org/10.1111/jfpp.15739
https://doi.org/10.1111/jfpp.15739
Publikováno v:
Gıda. 44:980-987
In this study, the changes in the quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20 min) and high temperature (HHT; 105°C for 1 min) after high pressure homogenization process were determined during short (10 days) and lon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9479780d66062b707112ca0d0b5d520
https://doi.org/10.15237/gida.gd19099
https://doi.org/10.15237/gida.gd19099
Autor:
Ilyas Atalar
Publikováno v:
LWT. 107:256-263
This research aimed to evaluate the waste product of cold pressed hazelnut oil for the fortification of kefir beverage. Hazelnut cake was processed to a drinkable beverage that is called as hazelnut milk (HM). The effect of hazelnut milk on physicoch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76bcf0d8715775fb74fb7c76c5449dfc
https://doi.org/10.1016/j.lwt.2019.03.013
https://doi.org/10.1016/j.lwt.2019.03.013
Publikováno v:
Food Chemistry. 282:67-75
Gul, Osman/0000-0003-1620-4246; YILMAZ, Volkan Arif/0000-0001-5039-4026; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000457144400008 PubMed: 30711107 The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31dbbde9a5ba0408908d6f21118fe75d
https://doi.org/10.1016/j.foodchem.2019.01.002
https://doi.org/10.1016/j.foodchem.2019.01.002