Výsledky vyhledávání - "Muhammed Yusuf Çağlar"

Gıda Analizlerinde Kullanılan Spektroskopik Teknikler

Autor: Muhammed Yusuf Çağlar, Bilal Çakır, Mehmet Demirci, Abdulkadir Şahiner, Ahmet Furkan Çağlar

Publikováno v: Akademik Gıda. 17:121-130

Gıdalar, hammaddenin tedarik edilmesinden son ürünün eldesine kadar geçen süreçte, raf ömrünün uzatılması, tekstür, tat veya aroma iyileştirilmesi ya da maliyetin düşürülmesi gibi çeşitli istemlerle veya istem dışı; fiziksel ya

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::24c78db88f88019c06d12250c91ed5a3
https://doi.org/10.24323/akademik-gida.544975

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Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds

Autor: Veli Gök, Oktay Tomar, Muhammed Yusuf Çağlar

Publikováno v: Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 05 AUG 2020
Food Science and Technology, Vol 41, Iss 2, Pp 513-518 (2020)
Food Science and Technology, Volume: 41, Issue: 2, Pages: 513-518, Published: 05 AUG 2020

This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their autoclaved samples were evalua

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e2a2c95da0b9c04a468d151d16defb0
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200513

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Contributors

Autor: Saumya Agarwal, Jasim Ahmed, B. Amulyasai, C. Anandharamakrishnan, Arfat Anis, Muhammad Arshad, Indranil Banerjee, Manav Bandhu Bera, Rakesh Bhaskar, Pravin Bhattarai, Nisarani Bishoyi, Prasanta Kumar Biswas, Ragini G Bodade, Anand G Bodade, Subhadeep Bose, Muhammed Yusuf Çağlar, Mustafa Çavuş, Jianshe Chen, Harish Kumar Chopra, Donghwa Chung, Geta David, Raj Deb, Mehmet Demirci, Win-Ping Deng, Chanda Vilas Dhumal, Navneet Kumar Dubey, Rajni Dubey, Sayantani Dutta, Rimpi Foujdar, Advaita Ganguly, Ann Mary George, Mukesh Kumar Gupta, Sadaf Hameed, Thi Thanh Hanh Nguyen, Md Saquib Hasnain, Monjurul Hoque, Margaret O. Ilomuanya, John Jeslin, Juhui Jin, Padmaja Kar, Hyo Jin Kim, Doman Kim, Sanjeev Kumar, Chi-Ching Lee, Timothy Lee Turner, L. Mahalakshmi, Tanushree Maity, Samrendra Maji, Kaustav Majumder, M. Maria Leena, Nupur Mohapatra, Jeyan A. Moses, Soma Mukherjee, Amit Kumar Nayak, Suraj Kumar Nayak, Bhagyashree Padhan, Dilipkumar Pal, Kunal Pal, Ashok R. Patel, Rehan Ali Pradhan, Sushant Prajapati, Dilshad Qureshi, K.J. Rao, Sirsendu S. Ray, Sai Preetham Reddy Peddireddy, Fiona Concy Rodrigues, Sai S. Sagiri, Lanny Sapei, Nandini Sarkar, Preetam Sarkar, Angana Sarkar, Alok Saxena, Iis Septiana, Kumakshi Sharma, Loveleen Sharma, Abhinay Kumar Singh, Vinay K. Singh, Agustin Wulan Suci Dharmayanti, Yumewo Suzuki, Irshaan Syed, Akira Tabuchi, Goutam Thakur, Aman Ullah, Rituja Upadhyay, Madan L. Verma, Lei Wang, Varsha Wankhade, Hiroyuki Yamada, Kazuhiko Yamatoya, Yue Zhang, Muhammad Zubair

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0e765eb1fd35c0b9f85d1afa688e2e7d
https://doi.org/10.1016/b978-0-12-816897-4.01002-x

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Oleogels for food applications

Autor: Lee Chi-Ching, Muhammed Yusuf Çağlar, Mustafa Çavuş, Mehmet Demirci

Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8552a033fce4954cba06b4d398f0b950
https://doi.org/10.1016/b978-0-12-816897-4.00031-x

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The effect of cooking methods on some quality characteristics of gluteus medius

Autor: Oktay Tomar, Muhammed Yusuf Çağlar, Veli Gök, Abdullah Çağlar, Tamer Uzun

Publikováno v: Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 4, Pages: 1004-999, Published: 29 NOV 2018
Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology, Iss 0 (2018)

WOS:000499659400028 In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc46db6b5a695dcb0361b6d0eb67d4ce
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400999

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Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs

Autor: Muhammed Yusuf, Çağlar, Gök, Veli, Oktay, Tomar, Gökhan, Akarca

Publikováno v: Korean Journal for Food Science of Animal Resources

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological and sensory qualities of meatballs during storage. Heat treatment of mustar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::5243412e13fb0d5c94d4300ce3818e85
https://pubmed.ncbi.nlm.nih.gov/30018497

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LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS VE STREPTOCOCCUS THERMOPHILUS İLE FERMENTE EDİLMİŞ FINDIK SÜTÜNÜN KARAKTERİZASYONU

Autor: Muhammed Yusuf Çağlar, Rabia Güneş, İnci Zent, Mustafa Tahsin Yilmaz, Ertan Ermis

Publikováno v: Volume: 43, Issue: 4 677-686
Gıda

Ham fındıktan Lactobacillus delbrueckii subsp. bulgaricus ve Streptococcus thermophilus ticari suşları kullanılarak sağlığıteşvik edici, fonksiyonel özellikte fermente bir ürün elde edilmiştir. İlkaşamada, ultrasonikasyon uygulaması

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b3bf1a1f2ec183fe83b1a2208f2ca7d
https://dergipark.org.tr/tr/pub/gida/issue/37107/380708

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TIM Systems: A Novel Approach for Determination of Bioaccessibility and Bioavailability of Food Components

Autor: Muhammed Yusuf Çağlar, Mehmet Demirci

Publikováno v: Issue: 14 176-184
Avrupa Bilim ve Teknoloji Dergisi

The increasing rate of consciousness on innovative changes in foods has been increasingly grew the demand for the information about metabolism of these foods. Data about bioaccessibility and bioavailability of food components become more vital for bo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a34d4d94972b58ab963ffbfc30d01f08
https://hdl.handle.net/20.500.12436/1970

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Encapsulation by nanoliposomes

Autor: Muhammed Yusuf Çağlar, Mehmet Demirci, Bilal Çakır, İbrahim Gülseren

Nanoliposomes are among the most commonly investigated colloidal delivery systems in food and nutraceuticals research. Since they have the capacity to encapsulate and deliver both hydrophilic and hydrophobic bioactives, nanoliposomes have been utiliz

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5859e6adda9ede68567cf71f13f07d80
https://doi.org/10.1016/b978-0-12-809436-5.00003-3

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