Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Sebahattin Serhat Turgut"'
Autor:
Ebru Aydin, Sebahattin Serhat Turgut, Sedef Aydin, Serife Cevik, Ayse Ozcelik, Mehmet Aksu, Muhammed Mustafa Ozcelik, Gulcan Ozkan
Publikováno v:
Foods, Vol 12, Iss 10, p 2018 (2023)
The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was
Externí odkaz:
https://doaj.org/article/2bccd3c09f294a13a8773e0a821e96a1
Publikováno v:
Applied Food Research, Vol 1, Iss 1, Pp 100006- (2021)
Retail teas are blends of different tea grades in different proportions with varying quality and characteristics. Since there is not any available alternative, the ratio of stock teas in a blend is determined by expert tasters and sometimes supported
Externí odkaz:
https://doaj.org/article/6da81a358ac94c7091f60a73a2419b3f
Publikováno v:
Food and Bioprocess Technology. 15:440-458
The experimental sensitivity analysis of the novel ohmic assisted drying system (OAD: simultaneous use of ohmic heating and convectional air drying), which was developed as an alternative to the traditional method, was carried out for the first time.
Autor:
Sebahattin Serhat Turgut, José Antonio Entrenas, Emre Taşkın, Ana Garrido-Varo, Dolores Pérez-Marín
Publikováno v:
Turgut, S S, Entrenas, J A, Taşkın, E, Garrido-Varo, A & Pérez-Marín, D 2022, ' Estimation of the sensory properties of black tea samples using non-destructive near-infrared spectroscopy sensors ', Food Control, vol. 142, 109260 . https://doi.org/10.1016/j.foodcont.2022.109260
The quality characteristics of black tea are routinely assessed before it is purchased, blended and marketed to ensure its quality and value. Although some of these quality characteristics can be measured analytically, others need to be determined as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50ecc4478e49e612e44d193c041b4ccf
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/97976
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/97976
Autor:
Sebahattin Serhat Turgut
Publikováno v:
Mühendislik Bilimleri ve Tasarım Dergisi. 9:628-640
In the present study, a model based on Bayesian Logistic Regression (BLR) was developed to predict the probability of bacterial survival/death treated with high-hydrostatic pressure under different conditions. Previously published data for Listeria m
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5529-5540
Background In this study, the alternative method of ohmic heating (OH) was applied to investigate its potential usage in the cooking process for pasta and its comparison with the conventional method. For this purpose, OH was operated at four differen
Publikováno v:
Turgut, S S, Myustedzhebov, A A & Feyissa, A H 2022, ' Uncovering the Potential of a Low-Cost Multispectral Sensor Combined with Machine Learning for Decision Support for the Food Safety ', Food Analytics Conference 2022, Copenhagen, Denmark, 16/11/2022-16/11/2022 .
Technical University of Denmark Orbit
Technical University of Denmark Orbit
• Chicken meat is one of the major sources of pathogens in the food industry, especially Salmonella spp. and Campylobacter spp..• Chicken products usually are sold in the frozen/refrigerated stage to inhibit microbiological growth.• The frozen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b420609e314bcf2e0e941254ebc99265
https://orbit.dtu.dk/en/publications/131460c0-1ad3-4b35-abf7-008c7885473a
https://orbit.dtu.dk/en/publications/131460c0-1ad3-4b35-abf7-008c7885473a
Publikováno v:
Turgut, S S, Küçüköner, E, Feyissa, A H & Karacabey, E 2021, ' A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD ', Innovative Food Science and Emerging Technologies, vol. 72, 102727 . https://doi.org/10.1016/j.ifset.2021.102727
This paper introduces a novel drying system called ohmic assisted drying (OAD) – the simultaneous combination of ohmic heating and convectional air drying. The OAD system improved the drying characteristics of potato slices. Depending on the proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::114fcbc4e6a6c2d53d823858e66717d7
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/90621
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/90621
Publikováno v:
Applied Food Research, Vol 1, Iss 1, Pp 100006-(2021)
Retail teas are blends of different tea grades in different proportions with varying quality and characteristics. Since there is not any available alternative, the ratio of stock teas in a blend is determined by expert tasters and sometimes supported
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::494d1f52c1444092998ff84d5abee75e
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/96484
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/96484
Publikováno v:
Ulakbilge: Sosyal Bilimler Dergisi, Vol 7, Iss 36, Pp 361-368 (2019)
Various fixed oils (refined and unrefined), namely drying oils or seed oils, are commonly used as medium in pictorial art and these oils are preferred by artists in order to dry and bind the color pigments in a canvas. The effects drying oils on char