Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Pehlivanoğlu, Halime"'
Publikováno v:
In Food Chemistry 1 November 2024 457
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.
Autor:
Coşkun, Özgenur1,2 (AUTHOR), Pehlivanoğlu, Halime3 (AUTHOR), Gülseren, İbrahim1,4 (AUTHOR) ibrahim.gulseren@izu.edu.tr
Publikováno v:
Journal of Food Processing & Preservation. Jul2020, Vol. 44 Issue 7, p1-12. 12p.
Publikováno v:
Issue: 38 40-46
European Journal of Science and Technology
Avrupa Bilim ve Teknoloji Dergisi
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
https://dergipark.org.tr/tr/pub/ejosat/issue/71415/1099995
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
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
https://dergipark.org.tr/tr/pub/ejosat/issue/64232/994986
Publikováno v:
Volume: 31, Issue: 3 644-654
Yuzuncu Yıl University Journal of Agricultural Sciences
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
https://dergipark.org.tr/tr/pub/yyutbd/issue/64890/780205
Publikováno v:
Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci); Sep2021, Vol. 31 Issue 3, p644-654, 11p
Autor:
Pehlivanoğlu, Halime, Demirci, Mehmet, Toker, Omer Said, Konar, Nevzat, Karasu, Salih, Sağdiç, Osman
WOS: 000431691700007 PubMed ID: 27830932 Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3195::eb64cefb0cd3f189782e19ce341230b8
https://hdl.handle.net/20.500.12436/972
https://hdl.handle.net/20.500.12436/972
Traditional Turkish Fermented Soudjouk, which has been known since ancient times are consumed with appreciation by the people of our country. Soudjouk is an important food product for nutrition and health due to its valuable nutrients and probiotic m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3195::2437ebadfc69497808e9b0be8092c74b
https://hdl.handle.net/20.500.12436/4666
https://hdl.handle.net/20.500.12436/4666
Autor:
DEMİRCİ, Mehmet, SAĞDIÇ, Osman, ÇAVUŞ, Mustafa, PEHLİVANOĞLU, Halime, YILMAZ, Mustafa Tahsin, ÇAĞLAR, Muhammed
Publikováno v:
Volume: 6, Issue: 10 20-31
Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
Oligosaccharides have been extensively used for different purposes such as drug supplement, weight controlling agent and dietary fiber in pharmacy and as sweetener, humectant and bulking agent in food industry. Recently, revelation of the fact that o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::e44653c3b5d897089db2c9526379c7d5
https://dergipark.org.tr/tr/pub/ejosat/issue/30414/303764
https://dergipark.org.tr/tr/pub/ejosat/issue/30414/303764