Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Kubra Unal"'
Autor:
Zafer Ceylan, Kubra Unal
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 6, Pp 927-933 (2019)
Bu çalışmada, farklı çözündürme yöntemlerinin, dondurulmuş midye ve karides örneklerinin mikrobiyal, fiziksel ve duyusal kalitesi üzerine etkileri araştırılmıştır. Çözündürme işlemi, buzdolabında (B4: 4±1ºC), oda sıcaklığ
Externí odkaz:
https://doaj.org/article/694e0f53d3c648c3a8f422dcd8fbc0d0
Publikováno v:
ACS Food Science & Technology. 3:31-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::310c4bdba5b9ec390a2469dc29a14aeb
https://doi.org/10.1021/acsfoodscitech.2c00230
https://doi.org/10.1021/acsfoodscitech.2c00230
Publikováno v:
Journal of Food Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ebca27add3c091025f81c343573c29d
https://doi.org/10.1007/s13197-023-05766-4
https://doi.org/10.1007/s13197-023-05766-4
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bafb7455d192fe982116e2496441a720
https://doi.org/10.1111/jfpp.16820
https://doi.org/10.1111/jfpp.16820
Autor:
Esra Ateş, Kubra Unal
Publikováno v:
International Journal of Gastronomy and Food Science. 31:100666
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a246ac023a2a04c85eed4aa521b6b1a
https://doi.org/10.1016/j.ijgfs.2023.100666
https://doi.org/10.1016/j.ijgfs.2023.100666
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
Publikováno v:
Journal of Food Processing and Preservation. 46
This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9e0808f8bc19686c3c7917daf1cd2a6
https://doi.org/10.1111/jfpp.16728
https://doi.org/10.1111/jfpp.16728
Publikováno v:
Selcuk Journal of Agricultural and Food Sciences.
The aim of this study was to determine the effects of the dried peach leaves powders with different methods on pH and Thiobarbituric acid reactive substances (TBARS) values, cooking, textural and sensory properties of beef patties. Samples were divid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e0583a8653a370782d00d04f6a14fb3
https://doi.org/10.15316/sjafs.2022.016
https://doi.org/10.15316/sjafs.2022.016
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4d78dd8b4334d8cb0bbae5199f415a4
https://doi.org/10.1111/jfpp.16538
https://doi.org/10.1111/jfpp.16538
Publikováno v:
IEEE Sensors Journal. 20:12127-12133
A new L-phenylalanine dehydrogenase (PHD) and Toluidine Blue O (TBO) based amperometric biosensor for the determination of L-phenylalanine was reported in this study. An amperometric L-phenylalanine biosensor with immobilization of TBO (as a mediator
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::001703b010e92c45afb05faec9a2b286
https://doi.org/10.1109/jsen.2020.3008613
https://doi.org/10.1109/jsen.2020.3008613
This study investigated the physicochemical (pH, moisture, protein, fat, ash, TBA), color (L*, a*, b*), and textural properties (TPA and extended craft knife), mineral content, fatty acid composition, and microbiological properties of raw and sous vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f88fc4700974e9e7f33e50ce9758296d
https://hdl.handle.net/20.500.12451/9658
https://hdl.handle.net/20.500.12451/9658
