Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Ilyas Atalar"'
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
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
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
Publikováno v:
Journal of Food Processing and Preservation. 45
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
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
Autor:
Fehmi Yazici, Ilyas Atalar
Publikováno v:
Drying Technology. 37:1656-1664
YAZICI, Fehmi/0000-0001-9601-8843; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000480554300006 Fluidized bed agglomeration is a widely used technique in the production of instant food powders. In this process, primary particles are agglomerated to give a
Autor:
Ilyas Atalar, Osman Gul
Publikováno v:
Food Science and Biotechnology. 28:807-816
Atalar, Ilyas/0000-0001-8560-0010 WOS: 000465966600020 PubMed: 31093438 In this study, the effects of encapsulation with maltodextrin and reconstituted skim milk (RSM) and their binary and ternary blends with gum arabic (GA) by spray and freeze dryin