Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Kamil Emre Gerçekaslan"'
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Akademický článek
Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches
Autor: Nesimi Aktaş, Kamil Emre Gerçekaslan
Publikováno v: Journal of Agricultural Sciences, Vol 25, Iss 3, Pp 281-289 (2019)
The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels
Externí odkaz: https://doaj.org/article/f7cd7c965f044b4da013b94a0646ca3e
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2
Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
Autor: Kamil Emre GERÇEKASLAN
Publikováno v: Food Science and Technology, Issue: ahead, Published: 06 JUL 2020
Food Science and Technology, Volume: 41, Issue: 2, Pages: 426-431, Published: 06 JUL 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 2, Pp 426-431 (2020)
The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). The unfreezab
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39cc0203bbe03be2cb948c763553d0a3
https://doi.org/10.1590/fst.04520
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4
EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKE
Autor: Kamil Emre Gerçekaslan, Hüseyin Boz
Publikováno v: Gıda. 45:390-396
In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, baking loss and volume ind
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bfcca4764caa1100fda936a43edaf403
https://doi.org/10.15237/gida.gd20018
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5
Glass transition and sorption properties of köftür: a dehydrated fruit-based product
Autor: Kamil Emre Gerçekaslan, Nesimi Aktaş
Publikováno v: Food Science and Technology, Issue: ahead, Published: 08 MAY 2020
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 503-511 (2020)
Food Science and Technology, Volume: 40 Supplement 2, Pages: 503-511, Published: 08 MAY 2020
This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption iso
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::373040aef86a134383b9ae116c5a867f
http://hdl.handle.net/20.500.11787/5271
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6
Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages
Autor: Türkan Uzlaşır, Nesimi Aktaş, Kamil Emre Gerçekaslan
Publikováno v: Food Science of Animal Resources
Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98be38c1e317cf45e3023be453d00e49
http://hdl.handle.net/20.500.11787/5167
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7
Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches
Autor: Nesimi Aktaş, Kamil Emre Gerçekaslan
Publikováno v: Volume: 25, Issue: 3 281-289
Journal of Agricultural Sciences
The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee561ffd32491c516cb4b7b505f5203f
https://dergipark.org.tr/tr/pub/ankutbd/issue/48504/426252
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8
Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi
Autor: Kamil Emre Gerçekaslan, Hüseyin Boz
Publikováno v: Volume: 8, Issue: 1 95-101
Journal of the Institute of Science and Technology
The aim of this study was to evaluate the effect of carob flour on physical, sensory and texturalproperties of cocoa cakes. Instead of cocoa in the cake formulation, 0-20-40-60 and 80% of carob flour was usedand the amount of carob flour added was su
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d1dcd04a4a0ea2e358e6c990dcc5a87
https://dergipark.org.tr/tr/pub/jist/issue/36128/407844
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9
The effects of different materials as dough improvers for organic whole wheat bread
Autor: Halis Gürbüz Kotancilar, M. Murat Karaoğlu, Hüseyin Boz, Kamil Emre Gerçekaslan
Publikováno v: International Journal of Food Science & Technology. 45:1472-1477
Summary In this research, the effects of different materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%) and malt flour (2%), and their combinations on the quality of organic whole wheat flour were investigat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b85c29a737416cb0b2a9dfaa599a47d8
https://doi.org/10.1111/j.1365-2621.2010.02289.x
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10
The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil
Autor: Kamil Emre Gerçekaslan, Türkan Uzlaşır, Nesimi Aktaş
Publikováno v: Oilseeds and fats, crops and lipids, Vol 25, Iss 3, p A301 (2018)
In this study, the pumpkin seed oils used were obtained from roasted and unroasted seeds of the two varieties called “Nevşehir Çerçevelisi” and “Ürgüp Sivrisi”, belonging to the species Cucurbita pepo. Oil extraction, from seeds subjecte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25a5f25c1ea6b57a7eeeffb16162ab59
https://doi.org/10.1051/ocl/2018025
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