Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Muhammed Taşova"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 3, Pp 546-552 (2023)
Kayısı çekirdeği ağrı kesici, antimutajenik, iltihap önleyici ve antimikrobiyal olarak tıp alanında kullanılmaktadır. Ayrıca kayısı çekirdeklerinin tatlı olanları çerez olarak tüketilmekte, acı olanları ise kozmetik sanayisinde h
Externí odkaz:
https://doaj.org/article/c546f081657342c699abfe82c23afa86
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 2, Pp 425-432 (2021)
There are about 68 types of mulberry fruit with a wide ecological production area. Different mulberry species are grown in large fields in Turkey. Mulberries are largely dried-consumed, but sometimes they are used as fruit juice. In this study, black
Externí odkaz:
https://doaj.org/article/f3b3f981f0b641b2949836f53a8605ba
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss sp1, Pp 139-144 (2020)
In this study, the average drying times of the Frigos, Bilensoy, Nimet and Prosementi alfalfa varieties were determined by drying in a convective dryer (50, 60 and 70°C) and in the open (sun). In addition, the most suitable thin layer drying models
Externí odkaz:
https://doaj.org/article/98e7b9c388744d298bdb79f6009c6499
Autor:
Muhammed Taşova, İsmail Naneli
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 11, Pp 2460-2467 (2020)
With the increase in the population in the world and in our country, the energy requirement related to consumer demands is constantly increasing. In our country, although wind, sun, etc. energy sources are used in energy production, fuels of fossil o
Externí odkaz:
https://doaj.org/article/33163ae18e1d44bd98f7ed286cea9ead
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 2, Pp 511-514 (2020)
Drying method is preferred in agricultural products since it provides advantages in many processes such as increasing the strength of products, transporting and storing. It is necessary to estimate the drying behavior of the products in order to achi
Externí odkaz:
https://doaj.org/article/8d16d4c17c1a446b950a2adadc954452
Autor:
Hakan Polatcı, Muhammed Taşova
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 5, Iss 10, Pp 1130-1135 (2017)
Bu çalışmada alıç meyvesi sıcaklık kontrollü bir mikrodalga kurutucuda kurutularak kuruma süresi, renk değeri ve ürünün kuruma eğrilerini en iyi tahmin eden matematiksel model belirlenmiştir. Ürünler tasarlanan sıcaklık kontrollü
Externí odkaz:
https://doaj.org/article/bf7620162c3f4ac18beb101d915ff1d1
Autor:
Muhammed TAŞOVA, Samet Kaya DURSUN
Publikováno v:
Tekirdağ Ziraat Fakültesi Dergisi. 20:374-386
Elma (Malus domestica), gülgiller (Rosaceae) familyasından kültürü yapılan bir tür olup taze olarak tüketiminin yanında kurutulup meyve ve cips olarakta tüketimi son yıllarda daha fazla popüler hale gelmiştir. Ancak yapılan kurutma işl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6027af71c6b1f417e39c58f3c92be5ea
https://doi.org/10.33462/jotaf.1117872
https://doi.org/10.33462/jotaf.1117872
Publikováno v:
Chemistry & Biodiversity. 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc639a7b267dfc1384901f46bab66c12
https://doi.org/10.1002/cbdv.202201196
https://doi.org/10.1002/cbdv.202201196
Autor:
Muhammed Taşova
In present study, effects of drying methods (continuous and intermittent) and pre-treatments (dipping into 25% salt, 25% vinegar, 25% (salt + vinegar), 10% Pyracantha coccinea and 10% Malus floribunda solutions) on drying models, effective diffusion,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::285eb82c852488b0bee4be01c61651d8
https://doi.org/10.21203/rs.3.rs-2446166/v1
https://doi.org/10.21203/rs.3.rs-2446166/v1
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7076ec95be394f394297e7d7b2a910ea
https://doi.org/10.1111/jfpp.16945
https://doi.org/10.1111/jfpp.16945