Zobrazeno 1 - 10
of 16
pro vyhledávání: '"KARAGÖZ, Şeyda"'
Creation of Edible Film Formulations with Stevia Rebaudiana and Effects on Minimal Processed Apples.
Autor:
Karagöz, Şeyda1 seyda.karagoz@gop.edu.tr, Demirdöven, Aslıhan2
Publikováno v:
Journal of Agricultural Faculty of Gaziosmanpasa University / Gazi Osman Pasa Üniversitesi Ziraat Fakültesi Dergisi. 2020, Vol. 37 Issue 2, p84-93. 10p.
Autor:
Karagöz, Şeyda1 seyda.karagoz@gop.edu.tr, Demirdöven, Aslıhan2
Publikováno v:
GIDA: The Journal of Food. 2019, Vol. 44 Issue 1, p60-70. 11p. 2 Charts, 4 Graphs.
Autor:
Karagöz, Şeyda1 seyda.karagoz@gop.edu.tr, Demirdöven, Aslıhan2
Publikováno v:
Academic Food Journal / Akademik GIDA. eki-ara2018, Vol. 16 Issue 4, p431-438. 8p.
Autor:
KARAGÖZ, Şeyda, DEMİRDÖVEN, Aslihan
Publikováno v:
Volume: 1, Issue: 2 296-310
Turkish Journal of Agricultural Engineering Research
Turkish Journal of Agricultural Engineering Research
In this study, some physical and chemical quality changes that occurred as a result of coating Amasya variety apple cubes with solutions containing sodium alginate (SA) and stevia combinations (SAS), and storage in modified atmosphere (MAP) were inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::4188d243d648d2086fddedb847bd7653
https://dergipark.org.tr/tr/pub/turkager/issue/57890/759766
https://dergipark.org.tr/tr/pub/turkager/issue/57890/759766
Publikováno v:
GIDA: The Journal of Food. 2017, Vol. 42 Issue 2, p204-209. 6p. 3 Charts, 1 Graph.
Autor:
KARAGÖZ, Şeyda, DEMİRDÖVEN, Aslıhan
Publikováno v:
Volume: 37, Issue: 2 84-93
Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG)
Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG)
In this study, different concentrations of sodium alginate (SA; 1%, 1.25%, 1.5%, 2%) and chitosan (CH; 0.5%, 0.75%, 1%, 1.5%, 2%) films were selected and experienced on sliced apples (Amasya) with various dipping times (0, 15, 20, 30 min). Also, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::5ae6f3678342357e5427bfc3316d286e
https://dergipark.org.tr/tr/pub/gopzfd/issue/66070/1032852
https://dergipark.org.tr/tr/pub/gopzfd/issue/66070/1032852
Autor:
Karagöz, Şeyda1, Demirdöven, Aslıhan1
Publikováno v:
GIDA: The Journal of Food. 2016, Vol. 41 Issue 5, p345-350. 6p. 3 Charts, 1 Graph.
Autor:
KARAGÖZ, Şeyda, DEMİRDÖVEN, Aslıhan
Publikováno v:
Volume: 44, Issue: 1 60-70
Gıda
Gıda
This study aimed to investigate the changes of some physicochemical andsensory quality of ready-to-eat Amasya apples coated with chitosan and steviacombinations. Cube-shaped apples divided into three sample groups: i- Control(C, without coating); ii-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::7ea16138bfd82a4df951287f94405648
https://dergipark.org.tr/tr/pub/gida/issue/41327/459976
https://dergipark.org.tr/tr/pub/gida/issue/41327/459976
Autor:
KARAGÖZ, Şeyda, DEMİRDÖVEN, Aslıhan
Publikováno v:
Volume: 6, Issue: 1 9-21
Gaziosmanpaşa Bilimsel Araştırma Dergisi
Gaziosmanpaşa Bilimsel Araştırma Dergisi
Packages has an important place in meeting of the food industry and consumer needs. Expectations of the consumers have increased from food packaging by the development of technology. Therefore, in recent years the researchers changed the perspective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::8b20a960bfdc6c30d59faa2fa259ba9b
https://dergipark.org.tr/tr/pub/gbad/issue/27222/305696
https://dergipark.org.tr/tr/pub/gbad/issue/27222/305696