Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Mahmut Seker"'
Publikováno v:
Journal of Food Measurement and Characterization. 15:4669-4678
Edible film with maximum tensile strength (TS), elongation at break (EAB), and antioxidant capacity were obtained with 29.42:70.58 (v/v) of grape juice (GJ): water volume ratio, 5% (w/v) of cross-linked maize starch (CLMS), and 0.5% (w/v) of glycerol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74bd22f20b94a439b30ed411d075ce39
https://doi.org/10.1007/s11694-021-01038-x
https://doi.org/10.1007/s11694-021-01038-x
Publikováno v:
Food Chemistry. 292:6-13
Chemically modified corn starch with sodium trimetaphosphate (STMP) or citric acid (CA) and grape juice was used to produce edible films. Modification reactions were discussed by results of FT-IR scan, water solubility, swelling power, viscosity and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57aece479846d8e9ed2453372f568171
https://doi.org/10.1016/j.foodchem.2019.04.006
https://doi.org/10.1016/j.foodchem.2019.04.006
Publikováno v:
LWT. 111:622-631
Effects of screw speed (100–300 rpm), feed moisture (37–47%) and xanthan gum (XG) level (0–1%) on the functional and physical properties of corn half products were investigated and optimized by using three-factor and three-level Box-Behnken des
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de4c3fa3c7d6720b119c6fd876d29e17
https://doi.org/10.1016/j.lwt.2019.05.083
https://doi.org/10.1016/j.lwt.2019.05.083
Autor:
Mahmut Seker, Özlem Aktürk Gümüşay
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a71320df4335af0d9e79e5da05827b18
https://doi.org/10.1111/jfpp.15630
https://doi.org/10.1111/jfpp.15630
Autor:
Semra Topcu, Elif Buyuksari, Mahmut Seker, Duygu Sesli, Coskun Aydiner, Bulent Keskinler, Didem Celebi
Publikováno v:
Food and Bioproducts Processing. 105:64-76
Increasing flow rate from 150 to 450 L/h did not change water flux but further increase to 600 L/h decreased it, which were between 2.74 and 4.1 L/m 2 h. Rising flow rate from 150 to 450 L/h enhanced final salt flux but rising flow rate to 600 L/h ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3c06271a60856dadfc928ba09aa5475
https://doi.org/10.1016/j.fbp.2017.05.006
https://doi.org/10.1016/j.fbp.2017.05.006
Publikováno v:
LWT. 142:111012
Grape juice, maize starch cross-linked with sodium trimetaphosphate and glycerol were used to prepare edible film. The effects of grape juice:water volume ratio (10:90–50:50), cross-linked maize starch (3–5%, w/v), and glycerol (0.5–1.0%, w/v)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1df3fd468bb14898cb14574fdd2dc97c
https://doi.org/10.1016/j.lwt.2021.111012
https://doi.org/10.1016/j.lwt.2021.111012
Autor:
Meral Yıldırım Yalçın, Mahmut Seker
Publikováno v:
LWT - Food Science and Technology. 68:153-159
The effect of salt content, pressing and moisture content on textural, micro structural and color characteristics, adsorption isotherms and microbiological count of turkey breast meat were studied. There were no statistically significant differences
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e30faaf265a73df399e70b52853218d
https://doi.org/10.1016/j.lwt.2015.12.032
https://doi.org/10.1016/j.lwt.2015.12.032
Publikováno v:
Drying Technology. 34:584-594
Freeze drying is an ideal process to produce high-quality dehydrated food products. In this work, a modified mathematical model was constructed and solved in order to describe quantitatively the dynamic behavior of the primary and secondary drying st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea716d03a5581dfae245b77d89f6bde7
https://doi.org/10.1080/07373937.2015.1064945
https://doi.org/10.1080/07373937.2015.1064945
Autor:
Mahmut Seker, D.S. Babaoglu, Coskun Aydiner, D. Celebi, E. Buyuksari, Bulent Keskinler, Semra Topcu
Usage of forward osmosis membrane in FO mode, in which active and support layers of the membrane were in contact with the feed and the draw solutions respectively, provided higher initial water flux (12 L/m(2) h) than the usage of membrane in PRO mod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dfadf1f0103d135d9550c32a6477b68
https://aperta.ulakbim.gov.tr/record/44415
https://aperta.ulakbim.gov.tr/record/44415
Autor:
Mahmut Seker, Sevgul Tercan
Publikováno v:
International Journal of Food Properties. 15:438-449
Polyphenols were extracted from olive cake and then concentrated at 50, 75, and 100°C by the evaporation of extract. Antioxidant activity of total polyphenols in olive cake extract decreased while the concentration of total polyphenols increased dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2185e5d640e7d6ed1c8dd18bb0a32162
https://doi.org/10.1080/10942912.2010.487968
https://doi.org/10.1080/10942912.2010.487968