Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Songül Çakmakçı"'
Publikováno v:
Foods, Vol 13, Iss 17, p 2663 (2024)
Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in sci
Externí odkaz:
https://doaj.org/article/11c985ebc09c4c1b9beba7bb38fd3795
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1522 (2023)
Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antio
Externí odkaz:
https://doaj.org/article/5c86f59183924d7697a7df7d559e061f
Publikováno v:
Agriculture, Vol 13, Iss 5, p 1073 (2023)
Feeding the world depends on protecting our valuable ecosystems and biodiversity. Currently, increasing public awareness of the problems posed by the current industrialized food system has resulted in increased support for the creative market for eco
Externí odkaz:
https://doaj.org/article/ee1573778e404b8896f0d60a600eb886
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 1, Pp 181-190 (2021)
Bu araştırmada, geleneksel yöntemle üretilen Erzincan dut pekmezinin bazı kalite özelliklerinin belirlenmesi hedeflenmiştir. Bu amaçla, 2018 ve 2019 yıllarında geleneksel olarak üretilen 10 adet dut pekmezi örneğinde, çeşitli fiziksel
Externí odkaz:
https://doaj.org/article/f92347036d074bb3ae45ef7a67734f99
Autor:
Songül Çakmakçı, Ramazan Çakmakçı
Publikováno v:
Foods, Vol 12, Iss 2, p 351 (2023)
Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and
Externí odkaz:
https://doaj.org/article/f1a10519d7d640de9c72a5b34907fde2
Publikováno v:
Journal of Agricultural Sciences, Vol 22, Iss 1, Pp 1-8 (2016)
This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melt
Externí odkaz:
https://doaj.org/article/9511f6630be545e6893bd2b40f0a9230
Autor:
Mehmet Ali Salık, Songül Çakmakçı
Publikováno v:
International Dairy Journal. 144:105705
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::145838d09688c31d385bcf777bb7ac92
https://doi.org/10.1016/j.idairyj.2023.105705
https://doi.org/10.1016/j.idairyj.2023.105705
Autor:
Songül Çakmakçı, Mehmet Ali Salik
Publikováno v:
Akademik Gıda. 19:325-342
Türkiye; coğrafi konumu, zengin doğal kaynakları, tarihi ve kültürel mirası ile benzeri olmayan bir ülkedir. Çok çeşitli geleneksel gıdaya sahip olan ülkemizin her bölgesinde, yüzlerce geleneksel gıda, nesiller boyu orijinalliğini ko
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bd7584d9f27faa9afcbdb90c74aa611
https://doi.org/10.24323/akademik-gida.1011229
https://doi.org/10.24323/akademik-gida.1011229
Autor:
Songül Çakmakçı, Yusuf Çakır
Publikováno v:
Volume: 7, Issue: 4 972-982
Türk Tarım ve Doğa Bilimleri Dergisi
Türk Tarım ve Doğa Bilimleri Dergisi
In this research, Erzincan Tulum cheese samples were produced in the Dumlu (Erzurum, Turkey) plateaus with the help of the Şavak tribe who are the original producers of cheese and were produced in duplicate by using commercial liquid rennet from raw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86ca9af1683737cd1ea343e84386fb9f
https://doi.org/10.30910/turkjans.761327
https://doi.org/10.30910/turkjans.761327
Publikováno v:
Volume: 45, Issue: 4 800-813
Gıda
Gıda
In this study, it was aimed to draw attention to consumer doubts and the importance of the subject by determining the fats sold as butter in Erzurum, excluding the national big firm butter, in terms of some adulterations and quality properties. For t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34a1ad053cc85267271a6e1bc19c1990
https://doi.org/10.15237/gida.gd20053
https://doi.org/10.15237/gida.gd20053