Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Mehmet Durdu Öner"'
Publikováno v:
Mediterranean Agricultural Sciences. 33:231-237
Bu çalışmada coğrafi işaretli Alanya avokadosu eklenerek (%0, %6, %10 ve %15) üretilen yoğurt örneklerinin pH, kuru madde, serum ayrılması, titrasyon asitliği, su tutma kapasitesi, renk değerleri ve duyusal özellikleri incelenmiştir. Av
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c656be4814f7650e6f4d23f6e05ef45
https://doi.org/10.29136/mediterranean.722310
https://doi.org/10.29136/mediterranean.722310
Publikováno v:
Harran Tarım ve Gıda Bilimleri Dergisi. 24:174-184
Gölevez (Colocasia esculenta (L.) Schott) Akdeniz sahillerinde çok fazla yetiştirilen, patatesten çok daha fazla lif, potasyum, magnezyum ve çinko içeren bir tarım ürünüdür. Mineral miktarı yörede çok üretilen ve tüketilen muzdan yük
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a379e26b54a17f8e878ffa990b99c31
https://doi.org/10.29050/harranziraat.634265
https://doi.org/10.29050/harranziraat.634265
Publikováno v:
Journal of Food Science and Technology. 54:4452-4463
Couscous is produced traditionally by agglomeration of Triticum durum semolina with water. The aims of this study were: to produce couscous-like product by substitution of semolina with bulgur by-product (undersize bulgur); to find optimum quantity o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b73ca86b9f7dfd4e200a02840439d5bf
https://doi.org/10.1007/s13197-017-2926-8
https://doi.org/10.1007/s13197-017-2926-8
Publikováno v:
Journal of Cereal Science. 77:102-109
Couscous is a traditional cereal product produced by rubbing durum semolina particles with water by hand, but can be produced by using pasta pressing technique. This study aimed to produce a short-cut pasta type couscous by substitution of semolina w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84bff72ea2a918ea9a94ca90611e8ed9
https://doi.org/10.1016/j.jcs.2017.08.001
https://doi.org/10.1016/j.jcs.2017.08.001
Autor:
Mehmet Durdu Öner, Ali Yildirim
Publikováno v:
International Journal of Food Properties. 18:1359-1372
The properties of soaking water of some cereals under high temperature were determined, but limited information is available on chickpeas in the literature. Change in electrical conductivity, turbidity, color, and soluble solids content of soaking wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db32785fb8c8b676459d8a42fe99e7ee
https://doi.org/10.1080/10942912.2014.917660
https://doi.org/10.1080/10942912.2014.917660
Publikováno v:
Journal of Food Engineering. 104:134-142
Fick’s model together with Arrhenius relationship were successfully used to evaluate water absorption of chickpea during soaking at a temperature range of 20–97 °C with 25 kHz 100 W, 40 kHz 100 W and 25 kHz 300 W ultrasound treatments. Use of ul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5e40dde8663001b4f90b6c3c9650354
https://doi.org/10.1016/j.jfoodeng.2010.12.005
https://doi.org/10.1016/j.jfoodeng.2010.12.005
Publikováno v:
Volume: 16, Issue: 4 278-286
Journal of Agricultural Sciences
Scopus-Elsevier
Journal of Agricultural Sciences
Scopus-Elsevier
In this study, water absorption of chickpea was modeled with Peleg’s equation during soaking process at differenttemperatures (20, 30, 40, 50, 60, 70, 87, 92 and 97) °C with ultrasound (25 kHz-100 W, 40 kHz-100 W and 25 kHz300 W) and without ultra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7137b2318c8f107d626689ac6cf10e77
https://doi.org/10.1501/tarimbil_0000001148
https://doi.org/10.1501/tarimbil_0000001148
Publikováno v:
Journal of Food Engineering. 87:564-570
In the present study, a helical disc mill was used to mill bulgur. Screen analysis (%), colour (lightness, redness, yellowness and yellowness index), yield, loss, energy consumption, capacity, hectolitre-weight (bulk density), ash, and moisture conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dadfadbacca5a987bb220988215232cc
https://doi.org/10.1016/j.jfoodeng.2008.01.010
https://doi.org/10.1016/j.jfoodeng.2008.01.010
Publikováno v:
Journal of Food Engineering. 84:394-399
In this study, the effect of ternary roller mill (four rolls and three gaps) on the selected quality parameters of bulgur was researched. Particle size, colour (L, a, b and YI-values), ash content, hectolitre-weight, yield and loss were evaluated for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54a85cc2875b68d69e2fb93af29f79bf
https://doi.org/10.1016/j.jfoodeng.2007.05.032
https://doi.org/10.1016/j.jfoodeng.2007.05.032
Autor:
Mehmet Durdu Öner, Mustafa Bayram
Publikováno v:
Journal of Food Engineering. 79:181-187
In the present study, roller, double disc and vertical disc mills were used to determine their effects on the quality of bulgur (surface characteristics, shape, dimension (x, y, z), particle volume (V), bulk density, one-thousand particles weight and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::614ab9d709ce4b916c00476cec5023c0
https://doi.org/10.1016/j.jfoodeng.2006.01.042
https://doi.org/10.1016/j.jfoodeng.2006.01.042