Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Serife Cevik"'
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:
Brazilian Archives of Biology and Technology, Vol 59, Iss 0
ABSTRACT Optimization of major aroma compounds in olive oils produced from fruits at three maturity stages wasstudied. A central composite design was used for the optimization of malaxation conditions of temperature and times, each at five levels wit
Externí odkaz:
https://doaj.org/article/8d6431e1388f4c8b8556bcf83fdff9bd
Publikováno v:
Akademik Gıda. :337-343
Zeytinyaginin ekstraksiyon verimi ve kalitesi baslica meyve olgunlugu ve isleme metotlari gibi farkli faktorlere baglidir. Bu calismada yogurma isleminin yag verimi ve kalite parametreleri bakimindan yanit yuzey yontemi ile optimizasyonu amaclanmisti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49cee7ca84b855c894eaba1589d55276
https://doi.org/10.24323/akademik-gida.370090
https://doi.org/10.24323/akademik-gida.370090
EFFECTS OF ESSENTIAL OILS USING AS MEDIUM IN OIL-PAINT ON DRYING TIME AND COLOR PROPERTY OF PAINTING
Publikováno v:
Idil Sanat ve Dil Dergisi, Vol 8, Iss 59, Pp 870-876 (2019)
All through the history of the art, artists have used oils (fixed and essential) in order to hold the color pigments together while protecting them against undesired changes, create consistency and preserve the pigments in drying to a though, flexibl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5382ac46ce8de4445b65c2d8b217f776
https://doi.org/10.7816/idil-08-59-05
https://doi.org/10.7816/idil-08-59-05
Optimization of malaxation process of virgin olive oil using desired and undesired volatile contents
Volatile aroma composition is one of the most important quality parameters of olive oils and changes depend on the maturity and processing methods. In this study, optimization of the malaxation process by response surface methodology (RSM) was aimed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bc21cbd2d7a52c2e9b0a1a3433d15a6
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/55227
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/55227
Publikováno v:
Brazilian Archives of Biology and Technology v.59 2016
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 59, Article number: e16160356, Published: 01 DEC 2016
Brazilian Archives of Biology and Technology, Vol 59, Iss 0
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 59, Article number: e16160356, Published: 01 DEC 2016
Brazilian Archives of Biology and Technology, Vol 59, Iss 0
WOS:000396245100009 Optimization of major aroma compounds in olive oils produced from fruits at three maturity stages wasstudied. A central composite design was used for the optimization of malaxation conditions of temperature and times, each at five
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8d364f0defc7dc8fb325010283f0e35
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100516
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100516