Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Orhan Daglioglu"'
Autor:
Omer Said Toker, Osman Sagdic, Fatma Tugce Zorlucan, Dilek Şener, Nevzat Konar, Orhan Daglioglu
Publikováno v:
International Journal of Food Science & Technology. 52:788-799
Summary Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate was determined using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfba994c032b4f5858170733bfdc9b59
https://doi.org/10.1111/ijfs.13336
https://doi.org/10.1111/ijfs.13336
Publikováno v:
European Food Research and Technology. 242:1253-1266
Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim of this study was to determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2f3afff8feb5656d03951dc78b14761
https://doi.org/10.1007/s00217-015-2629-1
https://doi.org/10.1007/s00217-015-2629-1
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-12 (2023)
Abstract The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kırklareli meatball formulat
Externí odkaz:
https://doaj.org/article/f1cc13eb22ce43a5978694ffa58a5961
Publikováno v:
Food and Nutrition Sciences. :1177-1184
Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dac62f5abbefc53b71ed29d766846a6
https://doi.org/10.4236/fns.2014.513128
https://doi.org/10.4236/fns.2014.513128
Autor:
Orhan Daglioglu, Safa Karaman, Omer Said Toker, Mustafa Tahsin Yilmaz, Ayhan Baştürk, Bayram Yurt, Önder Yildiz
Publikováno v:
Food Research International. 53:278-290
The effect of dietary fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on theological properties of wheat starch/fiber systems was evaluated based on their pasting properties; texture profile and stress-relaxat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c247902e83784a7213261a13cd59fe1
https://doi.org/10.1016/j.foodres.2013.04.018
https://doi.org/10.1016/j.foodres.2013.04.018
Publikováno v:
Radiation Physics and Chemistry. 80:578-581
Hazelnut, walnut, almonds, and pistachio nuts were treated with 1, 3, 5, and 7 kGy of gamma irradiation, respectively. Oil content, free fatty acid, peroxide value, and fatty acid composition of the nuts were investigated immediately after irradiatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1ac9768b377b23e8adbf1c9931ebf10
https://doi.org/10.1016/j.radphyschem.2010.12.004
https://doi.org/10.1016/j.radphyschem.2010.12.004
Publikováno v:
Acta Alimentaria. 33:325-328
A total of 92 corn-based food products consisting of 53 low-processed and 39 processed samples were collected at random from retail markets and bazaars in various provinces of Turkey and analysed for total fumonisin levels. Twenty oneTwenty-one (40%)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e488df6af5897d38227d4b1bd53d42a5
https://doi.org/10.1556/aalim.33.2004.3.13
https://doi.org/10.1556/aalim.33.2004.3.13
Publikováno v:
Food Science and Technology Research. 10:464-468
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid composition of the samples including biscuits, crackers,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5ccd896296f602f56835cc0863c7c89
https://doi.org/10.3136/fstr.10.464
https://doi.org/10.3136/fstr.10.464
Autor:
Orhan Daglioglu, Ismail Yilmaz
Publikováno v:
Meat Science. 65:819-823
Oat bran was used as a fat substitute in the production of meatballs. The effect of oat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical and sensory properties of the samples was studied. Meatballs were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3c952eb296d93f7ed5b9dd83906f72e
https://doi.org/10.1016/s0309-1740(02)00286-3
https://doi.org/10.1016/s0309-1740(02)00286-3
Publikováno v:
European Food Research and Technology. 215:515-519
As a traditional fermented product tarhana is the dry form of yoghurt-cereal mixture and form an important part of diets of many people in Turkey. Organic acid production during the fermentation and lowering the moisture content below 10% by drying h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af58df5063594bbdcf8bfd1f99206885
https://doi.org/10.1007/s00217-002-0584-0
https://doi.org/10.1007/s00217-002-0584-0