Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Recep Palamutoğlu"'
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 1, Pp 110-118 (2024)
Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrog
Externí odkaz:
https://doaj.org/article/0a4c6c5da5c74c3aa21de8f1a60a3672
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100089- (2022)
Black cumin seed oil (BCO) is an important oil source in the food industry. Alginate capsules with aqueous cores can be made by reversing the gelation technique with alginate and CaCl2. The research aims to investigate the physicochemical properties
Externí odkaz:
https://doaj.org/article/dba5710984604ef89da939330e449202
Autor:
Cemal Kasnak, Recep Palamutoğlu
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 5, Pp 226-234 (2015)
Gelişen ve durmaksızın ilerleyen teknoloji, çevre kirliliği, radyasyon, kontamine sular, tarım ilaçları, ağır metaller ve canlı hücrelerdeki oksijen metabolizması gibi birçok etken insan vücudunda kaçınılmaz olarak serbest radikalle
Externí odkaz:
https://doaj.org/article/55bf43f986184210baa811055922e7c7
Autor:
Recep Palamutoğlu, Cemal Kasnak
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 2, Iss 5, Pp 208-213 (2014)
In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such a
Externí odkaz:
https://doaj.org/article/900b7f837d834bd091d8340336a9e456
Autor:
Cemal Kasnak, Recep Palamutoğlu
Publikováno v:
ACS Food Science & Technology. 1:1842-1848
Autor:
Recep Palamutoğlu, Cemal Kasnak
Publikováno v:
Ukrainian Journal of Food Science. 9:61-70
Autor:
Cemal Kasnak, Recep Palamutoğlu
Publikováno v:
Volume: 45, Issue: 5 989-996
Gıda
Gıda
Bu çalışmanın ana odak noktası yanıt yüzey metodolojisi (RSM) kullanarak kivi meyvesinden olabildiğince fazla fenolik bileşik ve antioksidan aktivite için ekstraksiyon parametrelerini belirlemektir. Ekstraksiyon parametrelerinin etkisini be
Publikováno v:
Issue: 17 927-932
Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
Bu çalışmada Afyonkarahisar (Türkiye) tüketime sunulanekonomik olarak önemli 5 farklı yabancı çeşit elma (Golden Delicious, Cameo,Fuji, Red Delicious, Breaburn) bazı kalite (su aktivitesi, briks, pH ve renk)özellikleri ve antioksidan kapa
Autor:
Cemal Kasnak, Recep Palamutoğlu
Publikováno v:
Mugla Journal of Science and Technology. 5:56-61
In this study commercial fish collagen hydrolysate was used as an antioxidative ingredient for preparing meatball. Meatballs were prepared by adding the hydrolysates with tree different ratios (P1:1%, P2: 2%, P3: 3% (w/w) of meat), butylated hydroxyt
Publikováno v:
Karadeniz Fen Bilimleri Dergisi, Vol 8, Iss 2, Pp 49-55 (2018)
Bu çalışmada, Muğla Fethiye ilçesinde farklı olgunlaşma dönemlerinde toplanan Gemlik tipi zeytinlerin fenolik bileşenleri ve antioksidan kapasiteleri incelenmiştir. Zeytin 2 haftalık periyotlarda 4 kez toplandı. Toplanan zeytinlerde DPPH,