Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties

Autor: Burcu Türker, Nazlı Savlak

Publikováno v: Nutrition & Food Science. 52:980-995

Purpose This study aims to develop nutritious and functional gluten-free cakes for celiac patients by substituting rice flour with unripe banana peel flour (UBPF) (0%, 5%, 10%, 15% and 20%) and to propound some chemical, textural and sensorial proper

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bb2957384779dee0611d93891c6e0549
https://doi.org/10.1108/nfs-08-2021-0259

Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey

Autor: Bilge Taşkın, Nazlı Savlak

Publikováno v: Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 17 JUL 2020
Food Science and Technology, Vol 41, Iss 1, Pp 218-224 (2020)

One of the most challenging aspects of celiac disease management is lack of awareness in public. Aim of the study was to evaluate public awareness and sensitivity on celiac disease and gluten-free diet. 501 individuals in Manisa, Turkey were subjecte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab1c7c0894547eabe8550af323e0574a
https://doi.org/10.1590/fst.07420

Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet

Autor: Ergun Köse, Nazlı Savlak, Birsen Öktem, Gizem Erk, Özlem Çağındı

Publikováno v: Journal of Aquatic Food Product Technology. 29:592-602

Seabream fish bone powder was produced using different chemical methods and tap water. The effect of different chemical procedures (sodium hydroxide (NaOH); NaOH + citric acid; NaOH + sodium hypoch...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e15dead4432157e46b853c74cec7061
https://doi.org/10.1080/10498850.2020.1775742

Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

Autor: Nazlı Savlak, Nazlıcan Yeşilkanat

Publikováno v: Food Science and Technology, Issue: ahead, Published: 03 FEB 2021
Food Science and Technology v.41 suppl.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss suppl 2, Pp 637-645 (2021)

Reaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people. This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f5701355e7f8a9669743cfb2efef78f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005003202&lng=en&tlng=en

Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour

Autor: Nazlı Savlak, Burcu Türker, Nazlıcan Yeşilkanat

Publikováno v: Food Chemistry. 213:180-186

The objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bab8533aa13c723ded6bb08bb11f29d0
https://doi.org/10.1016/j.foodchem.2016.06.064