Zobrazeno 1 - 10
of 31
pro vyhledávání: '"M. Murat Karaoğlu"'
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 24, Iss 2, Pp 179-185 (2018)
Pastırma is a traditional Turkish meat product which produced by using whole meat pieces obtained from water buffalo and beef carcasses. Although there are many studies on the general characteristics of the pastırma produced by using beef meat, the
Externí odkaz:
https://doaj.org/article/0f4fe76aac18454dbc625d21c5db72cd
Autor:
Hacer Meral, M. Murat Karaoğlu
Publikováno v:
International Journal of Food Engineering.
In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de12a0719347391998f7df96092a21d0
https://doi.org/10.1515/ijfe-2019-0100
https://doi.org/10.1515/ijfe-2019-0100
Autor:
M. Murat Karaoğlu, Şule Başar
Publikováno v:
Journal of Cereal Science. 99:103215
The aim of this study was to investigate the effects of Cephalaria syriaca flour (CSF; 0.5, 1.0 and 1.5%) on the physical, textural and rheological characteristics of dough and bread obtained from sunn pest-damaged wheat (SPDW; 5, 10 and 15%). An inc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e22f00757daa1e331e3e5dc121a64fe6
https://doi.org/10.1016/j.jcs.2021.103215
https://doi.org/10.1016/j.jcs.2021.103215
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 8:493-500
The effects of glucose syrup (0, 20, and 40%), sucrose syrup (0, 20, and 40%) and cooking time (10 and 20 min) on the chemical characteristics of mulberry pestil were investigated by replacing glucose syrup and sucrose syrup with mulberry syrup. Chan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3984eb5538c54dcd455b660afa6381a
https://doi.org/10.3920/qas2014.0558
https://doi.org/10.3920/qas2014.0558
Publikováno v:
Volume: 34, Issue: 1 15-20
Alinteri Journal of Agriculture Science
Alinteri Journal of Agriculture Science
Abstract: This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, gua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f6ab563c698f96178d2c89387d40906
https://dergipark.org.tr/tr/pub/alinterizbd/issue/44004/441313
https://dergipark.org.tr/tr/pub/alinterizbd/issue/44004/441313
Publikováno v:
Kafkas Universitesi Veteriner Fakultesi Dergisi.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7805824790d65f2a08a524631d1feb1e
https://doi.org/10.9775/kvfd.2017.18551
https://doi.org/10.9775/kvfd.2017.18551
Publikováno v:
Journal of Food Quality. 39:13-24
The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57b5f2c50cd6c4a4ae6e0c49894245b1
https://doi.org/10.1111/jfq.12176
https://doi.org/10.1111/jfq.12176
Autor:
M. Murat Karaoğlu, H.Gürbüz Kotancılar
Publikováno v:
Gıda, Vol 32, Iss 1, Pp 51-59 (2015)
Gıda genetik mühendisliği bitki ya da hayvanların genetik materyallerinin bilinçli bir şekilde değiştirilmesini içeren bir bilim dalıdır. Genetik modifiye organizmalar 1960 'lardan beri dünyada yetiştirilmekte olup, son yıllarda oldukç
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::567b4433d7ea61f56cf10d99a1d5d092
http://dergipark.gov.tr/gidader/issue/6801/91462?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6801/91462?publisher=gidadernegi
Autor:
M. Murat Karaoğlu
Publikováno v:
Gıda, Vol 32, Iss 4, Pp 195-203 (2015)
Daha sağlıklı ve daha güvenli bir yaşam için kimyasal madde kullanılmadan üretilmiş ürünlere olan ilgi gün geçtikçe artmakta ve organik ürün pazarı da giderek büyümektedir. Organik ekmek, organik esaslarına göre yetiştirilmiş t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::733d199fa7cbe4267ad59afa6ddf5789
http://dergipark.gov.tr/gidader/issue/6810/91537?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6810/91537?publisher=gidadernegi
Publikováno v:
Gıda, Vol 33, Iss 1, Pp 27-34 (2015)
Ekmek bayatlamasını ölçmede kullanılan yöntemlerin çoğu temelde nişasta retrogradasyonunun boyutunun ölçülmesine dayanmaktadır. Ekmeğin bayatlamasında nişasta retrogradasyonunun başlıca etken olduğu, fakat bunun ekmek bayatlamasıy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::bfbf060778eec3d278fac34e9843c282
http://dergipark.gov.tr/gidader/issue/6820/91609?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6820/91609?publisher=gidadernegi