Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Sultan Arslan-Tontul"'
Publikováno v:
Journal of Food Science. 87:4991-5000
The study aimed to produce instant dried baker's yeast (BY) by conventional or infrared-assisted refractance window drying (RWD or InfraRWD, respectively) and compare their bakery performance with commercial BY. According to the findings of the study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96fe2328d8640199d4730542adc8e215
https://doi.org/10.1111/1750-3841.16338
https://doi.org/10.1111/1750-3841.16338
Publikováno v:
Volume: 48, Issue: 1 16-24
The Journal of Food
Gıda
The Journal of Food
Gıda
Son yıllarda Bacillus bakteri sporlarına olan ilgi, probiyotik özellikleri nedeniyle hızla artmıştır. Bu çalışmada A. clausii sporları kullanılarak probiyotik özellikte kek üretimi amaçlanmıştır. Fırınlama işlemi normal şartlard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05e7e6602cf6f4a591bb3212cc95a7b0
https://dergipark.org.tr/tr/pub/gida/issue/73994/1195285
https://dergipark.org.tr/tr/pub/gida/issue/73994/1195285
Publikováno v:
Gıda. 46:367-375
Bu çalışmada yer elması (Helianthus tuberosus) tozunun (YET), ekşi hamur fermantasyonu sırasında laktik asit bakterilerinin (LAB) fermentatif aktivitesi üzerine etkileri araştırılmıştır. Ekşi hamur fermantasyon ortamına, %15 oranına
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e01f294c96c7c041762725aabb59dd2
https://doi.org/10.15237/gida.gd20135
https://doi.org/10.15237/gida.gd20135
Autor:
Sultan Arslan-Tontul
Publikováno v:
Heat and Mass Transfer. 57:543-550
In literature, most studies have only focused on sorption characteristics of quinoa grains. This study is one of the limited studies that deal with the sorption properties of quinoa with a thermodynamic approach. In the designed study, the equilibriu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a1ceec3149591e280b13b5f67e6f85d
https://doi.org/10.1007/s00231-020-02978-8
https://doi.org/10.1007/s00231-020-02978-8
Publikováno v:
Journal of Food Processing and Preservation. 45
This study aims to determine the effects of Jerusalem artichoke powder (JAP) utilization on the physical quality and nutritional characteristics of sourdough bread. JAP was applied to both sourdough fermentation medium and bread formulation. The incr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b74a334b79cc5b92ee7fc24f51e0dd76
https://doi.org/10.1111/jfpp.15928
https://doi.org/10.1111/jfpp.15928
Autor:
Recai Ercan, Cihadiye Candal, Zeynep Cansiz, Mustafa Erbaş, Ceren Mutlu, Sultan Arslan Tontul
Publikováno v:
Volume: 45, Issue: 1 125-138
Gıda
Gıda
Increasing health problems in worldwide relate to thenutritional and environmental problems affected life quality negatively.Therefore, people’s demands to the healthy environment and nutritional foodsincreased. In this study, bread production was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf8ac82c1b9a4c0156a0330ae80bc4d0
https://doi.org/10.15237/gida.gd19066
https://doi.org/10.15237/gida.gd19066
Publikováno v:
Volume: 44, Issue: 5 898-906
Gıda
Gıda
In this study, it is aimed todetermine the physical changes, occurring during the storage of the breadsproduced with different particle size of flours and kinetic modelling ofstaling. The farinograph and extensograph tests of the doughs indicated tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::494079eb0cc3ec6459b51557b7cbbbe3
https://doi.org/10.15237/gida.gd19045
https://doi.org/10.15237/gida.gd19045
Autor:
Sultan Arslan-Tontul, Mustafa Erbaş
Publikováno v:
Journal of the American College of Nutrition. 39:72-81
WOS: 000506430400010
PubMed: 31082302
Objective: Boza is a fermented cereal beverage which is produced by co-culture fermentation of lactic acid bacteria and yeasts. In addition to the nutritional properties of cereals used in the productio
PubMed: 31082302
Objective: Boza is a fermented cereal beverage which is produced by co-culture fermentation of lactic acid bacteria and yeasts. In addition to the nutritional properties of cereals used in the productio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0d3d1715b738eecd660bdd6ccd7ca6a
https://doi.org/10.1080/07315724.2019.1612796
https://doi.org/10.1080/07315724.2019.1612796
Autor:
Sultan Arslan-Tontul
Publikováno v:
Non-Thermal Processing Technologies for the Grain Industry ISBN: 9781003109501
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15544a70f16ea25a6ac1617bc5062a19
https://doi.org/10.1201/9781003109501-8
https://doi.org/10.1201/9781003109501-8
Publikováno v:
J Food Sci Technol
Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for comparing the health-related eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d67d7dc66def4f6e30f5dee15b6e42d
https://europepmc.org/articles/PMC8882750/
https://europepmc.org/articles/PMC8882750/