Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Safa Karaman"'
Autor:
Basak Gurbuz, Merve Cayir, Esra Akdeniz, Saniye Akyıl Öztürk, Safa Karaman, Atefeh Karimidastjerd, Omer Said Toker, İbrahim Palabıyık, Nevzat Konar
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 8, Pp 5872-5881 (2024)
Abstract Dairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan‐based cream cheese formulation added with citrus fiber cons
Externí odkaz:
https://doaj.org/article/35979551da6a44368ab92c3c2aca4013
Autor:
Safa KARAMAN
Publikováno v:
Journal of the Institute of Science and Technology. 13:317-325
In the current research, two medicinal important plants namely hawthorn (Crataegus monogyna) and heather (Calluna vulgaris) leaf were used for the tincture production according to central composite rotatable design and the produced tinctures were sub
Publikováno v:
Journal of Cereal Science. 74:272-278
In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and dynamics of the curve with res
Autor:
Eray Tulukcu, Omer Said Toker, Safa Karaman, Gozde Kutlu, Osman Sagdic, Mustafa Tahsin Yilmaz
Publikováno v:
LWT - Food Science and Technology. 71:391-399
Effect of different hydration temperatures (25, 45, 65, 85 and 95 degrees C) on rheological properties of Salvia seed gum (SSG) was investigated by steady, dynamic shear and three interval thixotropy test (3ITT) procedures. Results showed that appare
Publikováno v:
Journal of Food Measurement and Characterization. 11:173-183
In this study, extra virgin olive oil (EVOO) was mixed with sesame seed oil (SSO) at different concentrations (100:0, 90:10, 80:20, 70:30 and 60:40 w/w) and stored for 90 days at room conditions. To see the effect of mixing level and storage period,
Publikováno v:
Journal of Food Processing and Preservation. 40:1325-1338
In this study, effects of different stabilizers on sensory properties of ice cream were investigated by combined design which is a versatile experimental design technique because of combination of mixture design and process factor. For this aim, diff
Autor:
Ahmed Kayacier, Ferhat Yuksel, Omer Said Toker, Mustafa Tahsin Yilmaz, Safa Karaman, Mahmut Dogan
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 8:457-472
In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fib
Publikováno v:
International Journal of Dairy Technology. 69:254-261
In this study, uniaxial and creep analyses were used to characterise stress relaxation and creep compliance behaviour of kashar cheese as a function of different compression (1.5, 3.0, 4.5, 6.0 and 7.5 mm) and stress (12.25, 24.50, 36.75, 49.00 and 6
Autor:
Osman Sağdiç, Safa Karaman, Mahmut Kilicli, Salih Karasu, Mehmet Başlar, Hasan Yaman, Ahmet Abdullah Us
Publikováno v:
Volume: 40, Issue: 2 177-185
Turkish Journal of Agriculture and Forestry
Turkish Journal of Agriculture and Forestry
In the present study, five different grapes varieties grown in Turkey were comprehensively characterized in terms of physicochemical properties, total bioactive content, antiradical activity, and volatile sugar compounds. Thermal degradation kinetics
Publikováno v:
Journal of Food Processing and Preservation. 40:48-55
In this study, 10 cig kofte samples collected from different producers were analyzed. Dry matter, pH and water activity values were in the range of 34.13–53.40%, 4.67–5.03 and 0.934–0.967, respectively. Major fatty acids were determined to be o