Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mutlu ÇEVİK"'
Autor:
Zeynep Eroğlu, Mutlu Çevik
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 3001-3007 (2022)
Purple basil is widely used medicinally and aromatically due to its essential oil properties, and it is a plant that stands out with its antibacterial, antimutagenic and antioxidant properties. It has been determined that purple basil has positive ef
Externí odkaz:
https://doaj.org/article/906bb393b08d4472b010eabd0c569afb
Publikováno v:
International Journal of Pure and Applied Sciences.
Gelişen teknolojik durumlara bağlı olarak, insanların alternatif ısıtma yöntemleri kullanma eğilimleri artmaktadır. Mevcut çalışmada, limon kabuğu tozundan, 3 farklı asit türü (sülfirik, hidroklorik ve nitrik asit) kullanılarak ayar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32c862c8a5bb869e8befdb7b18aa35ca
https://doi.org/10.29132/ijpas.1165072
https://doi.org/10.29132/ijpas.1165072
Autor:
Mutlu Çevik
Publikováno v:
Volume: 11, Issue: 2 1154-1164
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
Bu çalışmada, farklı ölçüm sıcaklığı değerlerinde gezo pekmezi örneklerinin reolojik özelliklerindeki değişim incelenmiş ve farklı reolojik modellere uygunlukları test edilmiştir. Ek olarak, pekmez örneklerinin farklı frekans de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a903ba603a586043735b3ee01388075b
https://doi.org/10.21597/jist.768561
https://doi.org/10.21597/jist.768561
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2830857da8aa2354013e09920da3f5e
https://doi.org/10.1111/jfpp.16813
https://doi.org/10.1111/jfpp.16813
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 4, Pp 262-266 (2016)
The rheological properties of koumiss were investigated at different temperatures (4, 10, and 20°C). Experimental shear stress–shear rate data were fitted to different rheological models. The consistency of koumiss was predicted by using the power
Externí odkaz:
https://doaj.org/article/49574a6a3f054536be92b4cd95c41cd5
Publikováno v:
Volume: 14, Issue: 4 322-332
Akademik Gıda
Akademik Gıda
Koruk suyu konsantrelerinin zamana bağlı ve zamana bağlı olmayan reolojik özellikleri farklı sıcaklık (10-80°C) ve konsantrasyonlarda (%4.6-25.0 suda çözünür kuru madde, SÇKM) belirlenmiştir. Üssel model, koruk suyunun zamana bağlı
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ecdf4bd8fbfc26e8f2f86b0068b18602
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55781/763520
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55781/763520
