Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Safiye Nur DİRİM"'
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 824-833 (2019)
The scope of the study is to determine the influence of the addition of different amounts of carob (CP), cinnamon (CNP), and ginger (GP) powders and fluidized bed agglomeration process on the moisture content, water activity and powder properties of
Externí odkaz:
https://doaj.org/article/c9d433d5a48542c08842c28bfe894ec7
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 824-833 (2019)
Bu çalışmanın amacı; farklı miktarlarda keçiboynuzu (CP), tarçın (CNP) ve zencefil (GP) tozu katkısının ve akışkan yatak aglomerasyon işleminin süt tozlarının nem, su aktivitesi ve toz özellikleri, toz verimi ve kurutma ve aglomera
Externí odkaz:
https://doaj.org/article/0ef42e4861824ec798498da58768ad1d
Autor:
SAFİYE NUR DİRİM, GÜLŞAH ÇALIŞKAN KOÇ
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 88-96 (2019)
Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4,
Externí odkaz:
https://doaj.org/article/93928dea39e148538578b463efedd6db
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 8, Pp 676-683 (2016)
Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were de
Externí odkaz:
https://doaj.org/article/adcc94293be747d6bb617886998c16f7
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b9f6b0ce2203ae11226d07042e3f5f8
https://doi.org/10.1007/s13399-023-04269-8
https://doi.org/10.1007/s13399-023-04269-8
Publikováno v:
Gıda. 44:907-918
Bu calismanin amaci, kek formulasyonuna ispanak tozu ilavesi ile zenginlestirilmis besin degeri ve lezzetiyle yeni fonksiyonel bir kekin uretilmesidir. Mikrodalga kurutucuda kurutulmus ispanak tozu kek formulasyonuna bugday unuyla yer degistirme pren
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::905d1f8381824de6529b0b61a533108f
https://doi.org/10.15237/gida.gd19047
https://doi.org/10.15237/gida.gd19047
Publikováno v:
Heat and Mass Transfer. 55:2173-2184
In this work, the effects of different drying methods, namely sun, freeze, convective and microwave oven drying on the drying time, rate and kinetics were investigated in purple basil leaves. Additionally, the energy efficiencies of the driers were d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0157e4072213812e8a4d8325fed4c3ad
https://doi.org/10.1007/s00231-019-02570-9
https://doi.org/10.1007/s00231-019-02570-9
Publikováno v:
Volume: 25, Issue: 7 824-833
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 824-833 (2019)
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 824-833 (2019)
The scope of the study is to determine the influence of the addition of different amounts of carob (CP), cinnamon (CNP), and ginger (GP) powders and fluidized bed agglomeration process on the moisture content, water activity and powder properties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c046ab3c345391259696180e348aee52
https://doi.org/10.5505/pajes.2019.56798
https://doi.org/10.5505/pajes.2019.56798
Publikováno v:
Journal of Food Processing and Preservation. 45
This study aims to determine the hydroxymethylfurfural (HMF) content in the honey samples which are processed at different temperatures by using a spectrophotometric method and to investigate the suitability of image processing method as an alternati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::949c75421802939edb3f52e59e53a82a
https://doi.org/10.1111/jfpp.14461
https://doi.org/10.1111/jfpp.14461
Application of the agglomeration process on spinach juice powders obtained using spray drying method
Autor:
Safiye Nur Dirim, Hira Yüksel
In this study, wet agglomeration process was applied at selected conditions (at 60 degrees C air inlet temperature and 1.6 m/s air velocity) to improve the functional properties of the spinach juice powders produced by the spray drying technique and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17ab1c3e828d8746ab023a38941e07f4
https://hdl.handle.net/11454/61838
https://hdl.handle.net/11454/61838
