Evaluation of Barley as Human Food

Autor: Mehmet Köten, Sabri Ünsal, Ayhan Atlı

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 1, Iss 2, Pp 51-55 (2013)

Barley, as animal feed, raw material for malting and human food, constitute an important part among cereal sources in the world. Majority of barley that produced both in Turkey and other countries of the world, is being used as animal feed. Poor baki

Externí odkaz: https://doaj.org/article/b3a0670dfd64420c9d11346fdb3b19dd

Mısır unu ilavesinin pandispanya tipi keklerin morfogeometrik, fonksiyonel ve tekstürel özelliklerine etkisi

Autor: Mehmet Köten, Ahmet Sabri Ünsal

Publikováno v: Harran Tarım ve Gıda Bilimleri Dergisi. 25:172-184

Bu çalışmada, mısır unu ilavesinin pandispanya tipi keklerin morfogeometrik, fonksiyonel ve tekstürel özelliklerine etkisi araştırılmıştır. Buğday unu ile mısır unu karışımları (100:00, 90:10, 80:20, 70:30, 60:40, 50:50) hazırlan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::abe7c8d49bb28ed76ec9b3f13e5931cc
https://doi.org/10.29050/harranziraat.850654

Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures

Autor: Mehmet KÖTEN, Ahmet Sabri ÜNSAL

Publikováno v: Food Science and Technology, Issue: ahead, Published: 29 JAN 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e47120, Published: 29 JAN 2021

This study aims to investigate the possible usages of terebinth as a functional additive in noodle formulation. For this purpose, raw terebinth and roasted terebinth in different temperatures (100 °C, 125 °C, 150 °C, 175 °C and 200 °C) were adde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f82578b93ab84f67f5b9a46a83037d2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005002222&lng=en&tlng=en

Çimlendirilmiş Buğday Unundan Yapılan Tırnaklı (Düz Ekmek) ve Tava Ekmek Kalitesi Üzerine Bir Araştırma

Autor: Ahmet Sabri Ünsal, Ayhan Atli, Mehmet Köten

Publikováno v: Volume: 23, Issue: 5 1209-1215
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi

In this study, the effect of germinated wheat flour on the quality of tırnaklı bread and pan bread was investigated. Tırnaklı bread is a flat bread specific to the Şanlıurfa region and pan bread is a bread that raises with expanded volume. In t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6feb0ca949e6b9d29ec8e57882f88aa8
https://dergipark.org.tr/tr/pub/ksutarimdoga/issue/54646/687817

ŞANLIURFA YÖRESİNE ÖZGÜ TIRNAKLI (DÜZ) EKMEKTE BAZI KATKI MADDELERİNİN KULLANIMININ EKMEK KALİTESİNE ETKİSİ

Autor: Ahmet Sabri Ünsal, Mehmet Köten

Publikováno v: Volume: 45, Issue: 3 473-484
Gıda

In this study, the effects of some additives on quality of “Tırnaklı Ekmek”, a common flat type bread in Sanlıurfa province, were investigated. For this purpose, tırnaklı ekmek was produced by adding 10, 20, 30% durum wheat flour (A), 0.3, 0

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ae48609bb12cbae2cb574b9ed776c27
https://dergipark.org.tr/tr/pub/gida/issue/53909/638118