Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle.

Autor: Özcan, A. Uzun¹ aniluzunozcan@kilis.edu.trq, Maskan, M.², Bedir, M.³, Bozkurt, H.²

Publikováno v: Grasas y Aceites. Oct-Dec2018, Vol. 69 Issue 4, p1-10. 10p.

Microwave-Conventional Drying Characteristics Of Red Pepper: Modeling, Temperature Profile, Diffusivity And Activation Energy

Autor: Horuz, E., Bozkurt, H., Karatas, H., Maskan, M.

Microwave combined drying is an alternative technique that can be applied to dry foodstuffs, especially fruits and vegetables, due to shorter drying time and higher energy efficiency. In this regard, the effect of hybrid (microwave-conventional) dryi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=r39c86a4b39b::9aa993bf76ff45ef16041d7f409a9c7c
https://aperta.ulakbim.gov.tr/record/3023

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A study on rheological properties, sensory evaluation and shelf life of ayran-shalgam mixtures.

Autor: Uzay M; Department of Food Engineering, Faculty of Engineering, Gaziantep University, 27310 Gaziantep, Turkey., Öztürk Hİ; Department of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University, 42080 Konya, Turkey., Buzrul S; Department of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University, 42080 Konya, Turkey., Maskan M; Department of Food Engineering, Faculty of Engineering, Gaziantep University, 27310 Gaziantep, Turkey.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Jul; Vol. 58 (7), pp. 2479-2486. Date of Electronic Publication: 2020 Sep 01.