Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Serdal Sabancı"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 12, Pp 2271-2275 (2023)
Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an
Externí odkaz:
https://doaj.org/article/7537820323a74febbb9ae65f3986e659
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 1, Pp 7-14 (2021)
Son yıllarda keçi sütü ile üretilen ürünlere talep artmaktadır. Buna karşın, keçi sütünün inek sütüne kıyasla bileşen ve lezzet farklılıkları keçi sütü ile üretilen ürünlerin özelliklerinde önemli farklılıklara sebep ol
Externí odkaz:
https://doaj.org/article/ee3cb72f082b44fda10425de108abfe8
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 4, Pp 262-266 (2016)
The rheological properties of koumiss were investigated at different temperatures (4, 10, and 20°C). Experimental shear stress–shear rate data were fitted to different rheological models. The consistency of koumiss was predicted by using the power
Externí odkaz:
https://doaj.org/article/49574a6a3f054536be92b4cd95c41cd5
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c322852cae0abf95d794c73b4b045649
https://doi.org/10.1111/jfpp.17025
https://doi.org/10.1111/jfpp.17025
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss 2 (2023)
Abstract The ohmic heating process is one of the novel electrical heating methods that are considered as fast, homogeneous and efficient heating. In this study, the details of the relationship between electrical conductivity (EC)-Temperature (Temp) a
Externí odkaz:
https://doaj.org/article/3d937b7f9f1241dfb8a2c3e0e25aa413
Bu çalışmada, ayva dilimlerinin elektriksel (60 V/cm, 15 s) ve ultrasonik (195 W, 15 s) ön işlemler sonrası ozmotik kurutulması incelenmiştir. Ön işlemlerin etkilerini karşılaştırmak amacıyla ön işlemsiz (kontrol grubu) ozmotik kurut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9436::4f3055664cfa34876ca235a44a123362
https://hdl.handle.net/11454/10658
https://hdl.handle.net/11454/10658
Publikováno v:
Volume: 14, Issue: 4 322-332
Akademik Gıda
Akademik Gıda
Koruk suyu konsantrelerinin zamana bağlı ve zamana bağlı olmayan reolojik özellikleri farklı sıcaklık (10-80°C) ve konsantrasyonlarda (%4.6-25.0 suda çözünür kuru madde, SÇKM) belirlenmiştir. Üssel model, koruk suyunun zamana bağlı
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ecdf4bd8fbfc26e8f2f86b0068b18602
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55781/763520
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55781/763520