Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Munir Anil"'
Publikováno v:
Foods, Vol 12, Iss 2, p 328 (2023)
Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of haz
Externí odkaz:
https://doaj.org/article/01b3626845c6461f81fc5bd0419f98da
Publikováno v:
Journal of Food Process Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de829ee508cbc0d0d192b42a53770f66
https://doi.org/10.1111/jfpe.14361
https://doi.org/10.1111/jfpe.14361
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ab7775324ec5702fae7fc5e7dc45597
https://doi.org/10.1111/jfpp.14919
https://doi.org/10.1111/jfpp.14919
Purpose Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease pati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c268b90605c2a6f353216b1c3fb0caff
https://doi.org/10.1108/NFS-03-2020-0082
https://doi.org/10.1108/NFS-03-2020-0082
Publikováno v:
Eurasian Journal of Soil Science, Vol 12, Iss 4, Pp 344-351 (2023)
Salep orchids have been used as a food for centuries without cultivating but, mainly harvesting from nature. After powdering, their tubers are utilized as hot beverage and in ice-cream industry as a stabilizer. Due to their importance in food industr
Externí odkaz:
https://doaj.org/article/be00bc0d1c4b4eee802a3e21354f86d2
Publikováno v:
Volume: 42, Issue: 6 773-786
Gıda
Gıda
Modifiye nişastanın et emülsiyonlarının fonksiyonelözelliklerine etkisi bir model sistem kullanılarak incelenmiştir. Araştırmada,model emülsiyon sisteminde yağ/su emülsiyon sistemlerinin, emülsiyon kapasitesi,stabilitesi, pH ve dokusal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95c9c005c1fdf2c41a0868ef44dd4fa8
https://doi.org/10.15237/gida.gd17038
https://doi.org/10.15237/gida.gd17038
Publikováno v:
Volume: 8, Issue: Özel Sayı 91-98
Akademik Ziraat Dergisi
Akademik Ziraat Dergisi
Bu çalışmada besinsel lif kaynağı olan fındık zarının (FZ) ve modifiye nişasta çeşidi olan okside nişastanın (ON) hamur reolojisi üzerine etkilerinin belirlenmesi amaçlanmıştır. Bu amaçla buğday ununa % 10 FZ, % 5 ON ve % 10 FZ +
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f141a9fc6a1c9bb04ed51470ee4a822
https://dergipark.org.tr/tr/pub/azd/issue/51589/560298
https://dergipark.org.tr/tr/pub/azd/issue/51589/560298
Publikováno v:
Food Hydrocolloids. 48:135-148
genccelep, huseyin/0000-0002-8689-7722; Saricaoglu, Furkan Turker/0000-0003-1173-5793 WOS: 000352697700016 In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2073ccdd299684a281badc82f6e2008
https://doi.org/10.1016/j.foodhyd.2015.02.002
https://doi.org/10.1016/j.foodhyd.2015.02.002
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 5:347-355
islam, Ali/0000-0002-2165-7111 WOS: 000327368100008 Tarhana, a traditional fermented food produced from a mixture of wheat flour and yoghurt, is widely consumed in Turkey. The aim of this study was to investigate the effect of cherry laurel pulp on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c46b9deadd478a156cacf828a8ebd892
https://doi.org/10.3920/qas2012.0155
https://doi.org/10.3920/qas2012.0155
Autor:
Munir Anil
Publikováno v:
Journal of Food Processing and Preservation. 36:276-283
The effect of different levels of wheat, corn, rice and oat bran on the rheological and sensory characteristics of pide (Turkish flat bread) made with blends of some cereal brans with wheat flour was studied. Cereal brans were replaced with wheat flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a06dddf079a1bbf5f41aa984d13d3b7
https://doi.org/10.1111/j.1745-4549.2011.00592.x
https://doi.org/10.1111/j.1745-4549.2011.00592.x