Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Murat Zorba"'
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Akademický článek
Antioxidant and Antimicrobial Properties of Honeydew Honey of Ida Mountains
Autor: Emrah Yalazi, Murat Zorba
Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 3, Pp 587-593 (2020)
In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew
Externí odkaz: https://doaj.org/article/5643274e65584307bc6edd380b07e625
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2
Kaz Dağları Bölgesi Salgı Ballarının Bazı Kalite Özelliklerinin Belirlenmesi
Autor: Emrah YALAZİ, Murat ZORBA
Publikováno v: Volume: 10, Issue: 1 199-209
ÇOMÜ Ziraat Fakültesi Dergisi
In this study, it was aimed to determine some quality properties of the honeydew honey of the Ida Mountains region within the borders of Çanakkale province. For this purpose, honeydew honey samples were obtained from Ayvacık, Bayramiç, Çan and Ye
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::442c9f1bb3cc6eca98d54de6f2945e75
https://doi.org/10.33202/comuagri.1003213
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3
Bal Arısı ve Bal Arısı Ürünleri
Autor: Mukaddes ARIGÜL APAN, Murat ZORBA, Ümit KAYABOYNU
Publikováno v: Sinop Üniversitesi Fen Bilimleri Dergisi. 6:202-223
Türkiye farklı iklim ve coğrafi şartlara sahip olduğu için çok çeşitli bal arı ırklarının merkezi konumundadır. Türkiye’de yaygın olarak Anadolu arısı (Apis mellifera anatolica M.), Kafkasya arısı (Apis mellifera caucasia G.), S
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::85dc376c434942e468c136ce9eac02cb
https://doi.org/10.33484/sinopfbd.992345
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5
Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri
Autor: Emrah Yalazi, Murat Zorba
Publikováno v: Turkish Journal of Agriculture - Food Science and Technology. 8:587-593
In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined. According to the results of electrical conductivity and pollen analyses; 25 honeydew
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a738cfd66296f5f5eff76715c3a54876
https://doi.org/10.24925/turjaf.v8i3.587-593.3022
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6
Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey
Autor: Mukaddes Arigül Apan, Murat Zorba
Publikováno v: Food Science and Technology v.38 n.4 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 22 MAR 2018
Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07381ae4150f24a61292971e4ce69199
https://doi.org/10.1590/1678-457x.12517
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7
Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage
Autor: Onur Güneşer, Murat Zorba
Publikováno v: Journal of Food Science and Technology. 51:1085-1093
Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva’s production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d33e5221c1b6a0c1b81111af89fa867
https://doi.org/10.1007/s13197-011-0594-7
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8
The use of starter cultures in the fermentation of boza, a traditional Turkish beverage
Autor: Omre Hancioglu, Mehmet Karapinar, Murat Zorba, Mahmut Genç, Gülden Ova
Publikováno v: Process Biochemistry. 38:1405-1411
Batches of boza were produced from maize, rice and wheat flours using Leuconostoc paramesenteroides, L. mesenteroides subsp. mesenteroides, L. mesenteroides subsp. dextranicum, L. oenos, Lactobacillus coryniformis, L. confusus, L. sanfrancisco, L. fe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::91fb4f49e04ce5331fa949137c4f571e
https://doi.org/10.1016/s0032-9592(03)00033-5
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9
Determination of rheological properties of boza by using physical and sensory analysis
Autor: Murat Zorba, Mahmut Genç, Gülden Ova
Publikováno v: Journal of Food Engineering. 52:95-98
Boza , a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maize, rice, wheat and/or their flours) and its rheological property is crucial to its acceptability. Psychorheology of laboratory boza samples were studied
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::076f5b69418bc1af7d7d6a097dade658
https://doi.org/10.1016/s0260-8774(01)00092-9
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10
An improved method for the quantitative determination of carboxymethyl cellulose in food products
Autor: Gülden Ova, Murat Zorba
Publikováno v: Food Hydrocolloids. 13:73-76
Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthalenediol method by making some modifications of the H. D. Graham’s ‘clean-up’ process of the method. CMC was used alone and in the presence of the ot
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f9ccbdb9eecd8564b9ab3e91b2e78afe
https://doi.org/10.1016/s0268-005x(98)00062-9
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