Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Okan Özer"'
Publikováno v:
Journal of Oleo Science. 72:399-407
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60b0db61abdde01c17773ea5795a5712
https://doi.org/10.5650/jos.ess22365
https://doi.org/10.5650/jos.ess22365
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 2, Pp 219-225 (2018)
Bu çalışmanın amacı farklı oranlardaki (%2,5, 5, 7,5 ve 10) salep ilavesinin, sucuğun fermantasyon ve depolama dönemlerinde (5., 10., 20. ve 30. gün) fizikokimyasal, tekstürel ve duyusal özellikleri üzerine etkisini belirlemektir. Araşt
Externí odkaz:
https://doaj.org/article/740f823ac18645cfb3eb39e094841ddf
Publikováno v:
Tropical Animal Health and Production. 55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c55d5dcb25052da3e8cc73f6730ef2f
https://doi.org/10.1007/s11250-023-03581-9
https://doi.org/10.1007/s11250-023-03581-9
Autor:
Ezgi Demir Özer, Cem Okan Özer
In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0191e399a11cae530cb50e68bb3276f
https://hdl.handle.net/20.500.12695/2055
https://hdl.handle.net/20.500.12695/2055
Autor:
Cem Okan Özer, Birol Kılıç
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 2, Iss 6, Pp 268-272 (2014)
Pink slime is a meat source which is obtained by the separation of meat particles on trimmed fats the use of separation techniques. Pink slime is an important source for meat industry to meet the consumer demands about consumption of low-fat and low-
Externí odkaz:
https://doaj.org/article/deffba7beac54186860ee3f606667db3
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 3, Pp 493-497 (2021)
Ülkemizde önemli bir yere sahip olan geleneksel gıdalara duyulan ilgi her geçen gün artmaktadır. Turistler tarafından ilgi odağı olan Kapadokya bölgesinde, geleneksel ürünler de önemli birer gastronomi unsurudur. Yöresel süt ürünleri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::20e19679df4bb1c725576ef5043ae7e6
http://www.agrifoodscience.com/index.php/TURJAF/article/view/3872
http://www.agrifoodscience.com/index.php/TURJAF/article/view/3872
Autor:
Özlem Melek Erbil Kaya, Nisan Cansu Ertan, Ezgi Türkkent, Yüksel Büşra Yüksel Aykanat, Merve Özer, Okan Özer
Publikováno v:
Volume: 28, Issue: 6 2227-2242
Kastamonu Eğitim Dergisi
Kastamonu Eğitim Dergisi
Okul öncesi dönemde eğitim ortamlarının hazırlanmasında ülkelerin konu ile ilgili yasa ve yönetmeliklerinde yer alan standartlar belirleyici olmaktadır. Bu açıdan Türkiye ele alındığında ve okul öncesi eğitim kurumlarının sağlad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a85445d61a455cff2e67dcc774c30936
https://doi.org/10.24106/kefdergi.833500
https://doi.org/10.24106/kefdergi.833500
In this study, conjugated linoleic acid (CLA, 3.75%) enriched meatballs were cooked by sous vide (65°C and 95°C). It was determined that there was no significant change in oleic, linoleic, SFA, MUFA and PUFA values. While the amount of CLA isomers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e09f16dc8c5cc87d175c9eebce4a5a85
https://hdl.handle.net/20.500.12695/1626
https://hdl.handle.net/20.500.12695/1626
Autor:
GANİME BEYZANUR VAR, Cem Okan Özer
Publikováno v:
Environmental science and pollution research international. 29(21)
The valorization of waste chicken skin fat (WCSF) for conjugated linoleic acid (CLA) production was performed by photoisomerization and optimized the process conditions for high CLA production by response surface methodology. The fat extraction yield
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db9b0584f776de6540e6e477ba0b1092
https://pubmed.ncbi.nlm.nih.gov/35386075
https://pubmed.ncbi.nlm.nih.gov/35386075
Publikováno v:
Volume: 6, Issue: 3 457-461
Türk Tarım ve Doğa Bilimleri Dergisi
Türk Tarım ve Doğa Bilimleri Dergisi
Sızgıt sıkça ve sevilerek tüketilen,Kapadokya halkı tarafından üretilen geleneksel bir et ürünüdür. Bu çalışmanınamacı geleneksel ve ticari olarak üretilenSızgıt’ın fizikokimyasal ve mikrobiyolojik özelliklerinin belirlenmesid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e17462b2a2ba812c70b8079b9e79777e
https://doi.org/10.30910/turkjans.595348
https://doi.org/10.30910/turkjans.595348