Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Melike Sakin"'
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 16, Iss 1, Pp 77-86 (2010)
Mikroenkapsülasyon aktif bir maddenin çevresinin bir veya daha fazla kaplama maddesi ile sarılıp kaplanmasını sağlayan bir teknolojidir. Enkapsülasyon teknolojisi günümüzde farmokoloji, kimya, kozmetik, gıda ve boya gibi farklı birçok s
Externí odkaz:
https://doaj.org/article/6615490f4ced4796baaf934a80db07d0
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 16, Iss 1, Pp 77-86 (2010)
Mikroenkapsülasyon aktif bir maddenin çevresinin bir veya daha fazla kaplama maddesi ile sarılıp kaplanmasını sağlayan bir teknolojidir. Enkapsülasyon teknolojisi günümüzde farmokoloji, kimya, kozmetik, gıda ve boya gibi farklı birçok s
Externí odkaz:
https://doaj.org/article/dcba315f33e64556aeb2054600150118
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 16, Iss 1, Pp 77-86 (2010)
Microencapsulation is a technology used to cover an active core with one or few capsulating materials. This technology is used in different industries such as pharmacology, chemistry, cosmetics, food and dye. Microencapsulation thecnique in food indu
Externí odkaz:
https://doaj.org/article/c7500699e51d445999040ffd73bf98a9
Autor:
Özlem YATKIN, Melike SAKİN YILMAZER
Publikováno v:
Journal of Tourism and Gastronomy Studies.
Yumurta ve yumurta ürünleri insan beslenmesinde önemli bir yere sahiptir. Yumurta önemli bir protein kaynağı olarak geçmişten günümüze kadar kullanılmaktadır. Yumurta tozu ise, kabuklu yumurtanın kırılarak yumurta beyazı ve sarısı
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d56b367ca359950fc45c0eae48560c05
https://doi.org/10.21325/jotags.2022.1139
https://doi.org/10.21325/jotags.2022.1139
Autor:
Özlem Yatkın, Melike Sakin Yılmazer
Publikováno v:
Volume: 1, Issue: 1 8-16
International Journal of Contemporary Tourism Research
International Journal of Contemporary Tourism Research
İş doyumsuzluğu ve tükenmişlik, günümüzdefarklı meslek gruplarında çalışanları olumsuz açıdan etkileyen, çalışanların bedenve ruh sağlıklarını tehdit eden faktörler olarak karşımıza çıkmaktadır.Turizm sektöründeki iş
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e2d3b081217a39136b04520fc4bc982
https://dergipark.org.tr/tr/pub/ijctr/issue/28925/315763
https://dergipark.org.tr/tr/pub/ijctr/issue/28925/315763
Autor:
Ali Uren, Figen Kaymak-Ertekin, Hilal Isleroglu, Melike Sakin-Yilmazer, Tansel Kemerli-Kalbaran
WOS: 000411513500004
Spinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour,
Spinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff0e9233048ccc5ad43581a1ad26bbfd
https://hdl.handle.net/20.500.12881/4091
https://hdl.handle.net/20.500.12881/4091
Publikováno v:
Powder Technology. 266:433-439
The rheological behavior of reconstituted yoghurt powder was investigated using a numerical optimization approach. The maximum values of the rheological properties, apparent viscosity (mPa s) and consistency in the mouth were targeted as responses to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edca8568b9dc1a59414e6c7fdc05edfd
https://doi.org/10.1016/j.powtec.2014.06.060
https://doi.org/10.1016/j.powtec.2014.06.060
Autor:
Figen Kaymak-Ertekin, Gönül Güven, Melike Sakin-Yilmazer, Ali Üren, Özgül Özdestan, Tansel Kemerli, Hilal Isleroglu
Publikováno v:
Journal of Food Science. 77:E257-E263
Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam-assisted hybrid ovens at 165, 180, and 195 degrees C and at differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57233cdd3603c38cafefc2a7e1b3e10b
https://doi.org/10.1111/j.1750-3841.2012.02912.x
https://doi.org/10.1111/j.1750-3841.2012.02912.x
Publikováno v:
Journal of Food Engineering. 111:289-298
The convective oven ring cake baking process was investigated experimentally and numerically as a simultaneous heat and mass transfer process. The mathematical model described previously by the authors for cup cake baking was modified to simulate rin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6281aa06dfe6c7f5462e0a3078f9a21a
https://doi.org/10.1016/j.jfoodeng.2012.02.020
https://doi.org/10.1016/j.jfoodeng.2012.02.020