Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Sibel Ozilgen"'
Autor:
Sibel Ozilgen
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 5, Pp 539-547 (2011)
The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of fruit bars. The moisture sorption isotherms and t
Externí odkaz:
https://doaj.org/article/a2b323d78d1b4776bac693930bdb9d08
Autor:
Nada Smigic, Sibel Ozilgen, Vicente M. Gómez-López, Sandra María Osés, Zorana Miloradovic, Biljana Aleksic, Jelena Miocinovic, Sonja Smole Možina, Ajda Kunčič, Raquel Guiné, João Carlos Gonçalves, Joanna Trafialek, Ewa Czarniecka-Skubina, Gunjan Goel, Marijana Blazic, Dora Herljevic, Aleksandra Nikolić, Alen Mujčinović, Ilija Djekic
Publikováno v:
Journal fur Verbraucherschutz und Lebensmittelsicherheit
Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18b64cd05bc01f6e326217d165af9f11
https://hdl.handle.net/10400.19/7806
https://hdl.handle.net/10400.19/7806
Autor:
Sibel Ozilgen
Publikováno v:
International Journal of Gastronomy and Food Science. 26:100419
The connection between taste perception, emotion and musical elements such as tempo, rhythm and pitch studies run deep. However, the influence of musical structure on taste perception is yet a challenge for the food market and the literature. Present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::078b3de36bdcc1b58540fe308d7fb011
https://doi.org/10.1016/j.ijgfs.2021.100419
https://doi.org/10.1016/j.ijgfs.2021.100419
Autor:
Sibel Ozilgen, Dilek Ciftci
Oxidative stability and loss of nutritional values during storage are the major problems that are encountered in the nut spreads and nut pastes affecting the commercial value. In this study, kinetic behavior of lipid oxidation and depletion of the ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee0bfe84cfba83af6b84c4bc66161ff0
https://hdl.handle.net/20.500.11831/1712
https://hdl.handle.net/20.500.11831/1712
Publikováno v:
European Journal of Lipid Science and Technology. 123:2000343
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aea930cfc2f7021de42a00c6f5c1191b
https://doi.org/10.1002/ejlt.202000343
https://doi.org/10.1002/ejlt.202000343
Autor:
Z. Sibel Ozilgen
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooki
Publikováno v:
International Journal of Gastronomy and Food Science
Fermented products are mainly produced at the household level and consumed as stable foods by local people, and sold on local markets; majority of them are unknown by up-market population. Recently, public information on potential health benefits of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea8c53025835ed4a42898bfc8e694c06
https://doi.org/10.1016/j.ijgfs.2020.100266
https://doi.org/10.1016/j.ijgfs.2020.100266
Autor:
Sibel Ozilgen, Seyda Bucak
Food hydrocolloids are high molecular weight long-chain biopolymers. They are made of high molecular weight polysaccharides and proteins. Hydrocolloids are widely used as functional food additives in many food products to keep or improve the sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::014f6b5c96422e6aa0329a85203b7112
https://doi.org/10.1016/b978-0-12-811449-0.00006-2
https://doi.org/10.1016/b978-0-12-811449-0.00006-2
Autor:
Asif Ahmad, Fataneh Behrouzian, Sandra N. Bulut, Jinneth L. Castro-Mayorga, Marcelo Cristianini, Ljubica Dokić, Berta N. Estevinho, Maria J. Fabra, Laura G. Gómez-Mascaraque, Sumit Gupta, Miroslav Hadnađev, Tamara Dapčević Hadnađev, Nevena M. Hromiš, Jinju Jiang, Namita Jindal, Muhammad Kaleem, Ramachandran Karthik, Nauman Khalid, Jasvirinder Singh Khattar, Chinthala Ramakrishna, Amparo López-Rubio, Vera L. Lazić, Seyda Bucak, Venkatesan Manigandan, Marta Martínez-Sanz, Challa Murali Mohan, Marta Musioł, Sibel Ozilgen, Senka Z. Popović, Bruna C. Porto, Kandra Prameela, Yimin Qin, Senthilkumar Rajagopal, Saravanan Ramachandran, Seyed M.A. Razavi, Fernando Rocha, Joanna Rydz, Gloria Sánchez, Wanda Sikorska, Danijela Z. Šuput, Alline A.L. Tribst, Prasad S. Variyar, Fahe Wang, Barbara Zawidlak-Węgrzyńska, Jian Zhang, Lili Zhao
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7771d8fe997ed45312e5120566d2fdf1
https://doi.org/10.1016/b978-0-12-811449-0.00019-0
https://doi.org/10.1016/b978-0-12-811449-0.00019-0
Autor:
Sibel Ozilgen, Mustafa Özilgen
Publikováno v:
Measurement, Modeling and Automation in Advanced Food Processing ISBN: 9783319601090
Data on the hazards involved in the primary steps of processing cereals, fruit and vegetables, milk and milk products, meat and meat products, and fats and oils are compiled with a wide-ranging literature survey. After determining the common factors
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a3324a5a2fd9dc9501588a79db4443c
https://hdl.handle.net/20.500.11831/623
https://hdl.handle.net/20.500.11831/623