Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Kübra Sultan Özdemir"'
Autor:
Kübra Sultan Özdemir
Publikováno v:
Gıda. 46:1279-1288
Yağlar insan beslenmesinin temel bileşenlerden biri olup, enerji kaynağı olması ve gıda ürününün lezzet ve tekstürünü geliştirmesi, bazı vitamin, biyoaktif bileşen gibi maddeler için taşıyıcı olmasından dolayı oldukça önemlid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::878e420852f61953e7b8fc5c7c97bcd2
https://doi.org/10.15237/gida.gd21108
https://doi.org/10.15237/gida.gd21108
Autor:
Gizem Kahraman, Kübra Sultan Özdemir
Publikováno v:
Journal of Food Measurement and Characterization. 15:4838-4847
Flaxseed oil is a valuable source of omega-3 acids and bioactive compounds but it is highly sensitive to oxidation due to the high concentration of unsaturated fatty acids. This study aimed to improve stability of flaxseed oil by using spirulina and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f25ffcace0b86553a84a2a17aacb7242
https://doi.org/10.1007/s11694-021-01004-7
https://doi.org/10.1007/s11694-021-01004-7
Publikováno v:
Gıda. 46:339-350
Bu çalışmada, Türk siyah çayı işletme atıklardan konsantre çay ekstraktı üretimi gerçekleştirilmiş, üretim sırasında oluşan krema miktarı ve bileşimi ile son ürünün bazı özellikleri belirlenmiştir. Bu doğrultuda en uygun ek
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99f50729c96e3e393c86315175b0a042
https://doi.org/10.15237/gida.gd20145
https://doi.org/10.15237/gida.gd20145
Autor:
Gonca Bilge, Kübra Sultan Özdemir
Publikováno v:
Journal of the Science of Food and Agriculture. 100:3741-3747
Background The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence spectroscopy (SFS) co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b6ef24ecf68488eea5d5eafbd954144
https://doi.org/10.1002/jsfa.10413
https://doi.org/10.1002/jsfa.10413
Publikováno v:
Issue: 40 26-37
Atatürk Üniversitesi Kazım Karabekir Eğitim Fakültesi Dergisi
Atatürk Üniversitesi Kazım Karabekir Eğitim Fakültesi Dergisi
Etkili liderlik anlayışı sosyal yaşamın her alanında etkili olmakla beraber, daha çok sağlık mesleği açısından anlamlı olacağı kabul edilmektedir. 2020 yılının ilk çeyreğinde insanlığın yüzleşmeye başladığı küresel sağ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bd50daf4ce3e32a8cdf179ac31f9d5f
https://dergipark.org.tr/tr/pub/ataunikkefd/issue/55385/747190
https://dergipark.org.tr/tr/pub/ataunikkefd/issue/55385/747190
Publikováno v:
Gıda. 43:957-970
Bergamot peel essential oil is a high value product which can be used in food, beverage, confectionary, and cosmetic industries. Bergamot essential oil has high volatility, so it could be easily affected by environmental factors so it should be prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0fdc02ea461103d45e7b881c0becaaa
https://doi.org/10.15237/gida.gd18093
https://doi.org/10.15237/gida.gd18093
Autor:
Kübra Sultan Özdemir, Vural Gökmen
Publikováno v:
LWT - Food Science and Technology. 76:172-180
The aim of this study was to evaluate the mixture of chitosan and ascorbic acid as an edible coating to extend the shelf-life of pomegranate arils. Pomegranate arils coated with varying concentrations of chitosan and ascorbic acid were stored at 5 ±
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82f857eeaf98881805532ca373a60017
https://doi.org/10.1016/j.lwt.2016.10.057
https://doi.org/10.1016/j.lwt.2016.10.057
Autor:
Vural Gökmen, Kübra Sultan Özdemir
Publikováno v:
Coatings, Vol 9, Iss 8, p 503 (2019)
Coatings
Volume 9
Issue 8
Coatings
Volume 9
Issue 8
Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers&rsquo
preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of
preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4513803d91b77b2f0e9b445f3af98ec2
http://hdl.handle.net/11655/24584
http://hdl.handle.net/11655/24584
Publikováno v:
International Dairy Journal. 112:104865
To maintain viable cells over the critical value of 106 cfu g−1 throughout shelf life of probiotic yoghurt, Lactobacillus acidophilus LA-5 was encapsulated by spray drying using whey powder (WP) and gum arabic (GA) mixtures. Box-Behnken Design (BBD
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62d62a41b1f2bb92efcf8c22d8b75e49
https://doi.org/10.1016/j.idairyj.2020.104865
https://doi.org/10.1016/j.idairyj.2020.104865
Autor:
Kübra Sultan Özdemir, Vural Gökmen
Publikováno v:
Journal of Food Engineering. 167:204-209
Food composition undergoes significant changes due to chemical reactions occurring during heating. This study aimed to restrict the reactions of ascorbic acid, vanillin and sodium chloride by means of microencapsulation. Carnauba wax, maltodextrin, A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caa7cda69ddfcfd91695c45d28c026de
https://doi.org/10.1016/j.jfoodeng.2015.03.029
https://doi.org/10.1016/j.jfoodeng.2015.03.029