Výsledky vyhledávání - "Pehlivanoğlu, Halime"

Akademický článek

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel.

Autor: PEHLİVANOĞLU, Halime¹ hpehlivanoglu@nku.edu.tr, SUNAL, Zeynep² zeynep_sunal123@hotmail.com, YAMAN, Mustafa³ mustafa.yaman@izu.edu.tr, AKSOY, Aslı⁴ asliaksoy@halic.edu.tr

Publikováno v: Journal of Tekirdag Agricultural Faculty. may2024, Vol. 21 Issue 3, p795-806. 12p.

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Akademický článek

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Akademický článek

Pilot scale assessment for seed protein enrichment of gluten‐free breads at varying water content levels and after protein modification treatments.

Autor: Coşkun, Özgenur^1,2 (AUTHOR), Pehlivanoğlu, Halime³ (AUTHOR), Gülseren, İbrahim^1,4 (AUTHOR) ibrahim.gulseren@izu.edu.tr

Publikováno v: Journal of Food Processing & Preservation. Jul2020, Vol. 44 Issue 7, p1-12. 12p.

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Farklı Pişirme Yöntemlerinin Kırmızı Etlerdeki Konjuge Linoleik Asit (KLA) Üzerine Etkisinin Araştırılması

Autor: Nazlı, Bülent, Pehlivanoğlu, Halime, Çakır, Bilal, Çağlar, Muhammed Yusuf, Lee, Chi Ching

Publikováno v: Issue: 38 40-46
European Journal of Science and Technology
Avrupa Bilim ve Teknoloji Dergisi

This study was carried out to investigate the effect of different cooking techniques applied to meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In the study, four different cooking methods such as boiling

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bd78073974710e7ac2a47e174a799b00
https://dergipark.org.tr/tr/pub/ejosat/issue/71415/1099995

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Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours

Autor: PEHLİVANOĞLU, Halime, DEMİRCİ, Mehmet, KARASU, Ervanur, YAŞA, Esranur, GÖKDUMAN, Kübra, BARDAKÇI, Hamide Feyza

Publikováno v: Issue: 27 849-857
Avrupa Bilim ve Teknoloji Dergisi

Bu çalışmada çölyak hastalarına özel glutensiz tuzlu keklerin üretilmesi ve hamur üretiminde besleyici özelliği yüksek farklı glutensiz unlar ile de fonksiyonelliği artırmak amaçlanmıştır. Bu amaçla, karabuğday, pirinç, mısır,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::b6fadb9660f85338b488dc55090d5cda
https://dergipark.org.tr/tr/pub/ejosat/issue/64232/994986

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İstanbul Piyasasında Satılan Soğuk Pres Yağların Kimyasal Özelliklerinin Belirlenmesi

Autor: Pehlivanoğlu, Halime, Önder, Esma, Kırtıl, Hatice Ebrar

Publikováno v: Volume: 31, Issue: 3 644-654
Yuzuncu Yıl University Journal of Agricultural Sciences

Vegetable oils are important in human nutrition with their nutritional properties. Today the demand for cold pressed oils, especially black cumin, is increasing day by day. In this study, it was aimed to evaluate the quality and characteristics of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::540c58bde4817a41c386ed5876c73a80
https://dergipark.org.tr/tr/pub/yyutbd/issue/64890/780205

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Akademický článek

İstanbul Piyasasında Satılan Soğuk Pres Yağların Kimyasal Özelliklerinin Belirlenmesi. (Turkish)

Autor: PEHLİVANOĞLU, Halime, ÖNDER, Esma, KIRTIL, Hatice Ebrar

Publikováno v: Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci); Sep2021, Vol. 31 Issue 3, p644-654, 11p

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