Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Senem Tüfekçi"'
Autor:
Senem Tüfekçi, Sami Gökhan Özkal
Publikováno v:
Foods, Vol 12, Iss 16, p 3003 (2023)
Hybrid microwave–hot air (MW–HA) drying of sweet potatoes was optimized using a face-centered central composite design (FCCCD) with response surface methodology through the desirability function. The independent variables were drying temperature
Externí odkaz:
https://doaj.org/article/6a2a233986c04132a940af510dcf0948
Autor:
Sami Gökhan Özkal, Senem Tüfekçi
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 408-413 (2016)
Drying has a privileged position in all food preservation methods by reducing of existing water content in food not allowing spoilage, providing a precise and cheap preservation opportunity. Sound waves with frequencies above human hearing are called
Externí odkaz:
https://doaj.org/article/b78fce3e60534babae2cebe0c041acf0
Autor:
Senem Tüfekçi, Sami Gökhan Özkal
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 408-413 (2016)
Gıda muhafaza yöntemleri arasında gıdadaki mevcut su oranını bozulmaya imkân vermeyecek şekilde azaltması, kesin ve ucuz bir muhafaza olanağı sunması açısından kurutmanın yeri ayrıcalıklıdır. İnsan kulağının işitebileceğinin
Externí odkaz:
https://doaj.org/article/0beaf29cf98447298eb6de8ee2f8c3d3
Autor:
Senem Tüfekçi, Sami Gökhan Özkal
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 408-413 (2015)
Drying has a privileged position in all food preservation methods by reducing of existing water content in food not allowing spoilage, providing a precise and cheap preservation opportunity. Sound waves with frequencies above human hearing are called
Externí odkaz:
https://doaj.org/article/aed676ba63d54ce797684ccdc73a74a4
Publikováno v:
Volume: 4, Issue: 2 140-146
Food and Health
Food and Health
In this study,changes in some chemical and physical properties of breadsticks produced byusing chia seed at different ratios were investigated. Breadstick samples wereproduced in three forms as; non-supplemented (control), chia seed supplementedat 5%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cb5005e4358da36e5dde2df2bb0707d
https://doi.org/10.3153/fh18014
https://doi.org/10.3153/fh18014