Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Zeynep Hazal Tekin-Çakmak"'
1
Akademický článek
Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise
Autor: Taha Hijazi, Salih Karasu, Zeynep Hazal Tekin-Çakmak, Fatih Bozkurt
Publikováno v: Foods, Vol 11, Iss 3, p 363 (2022)
This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation
Externí odkaz: https://doaj.org/article/731692656c28431394f5f83dd19811f2
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2
Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies
Autor: Mehmet DEMIRCI, Merve TOMAS, Zeynep Hazal TEKIN-ÇAKMAK, Salih KARASU
Publikováno v: Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology, Volume: 42, Article number: e13421, Published: 23 JUN 2021
This study aimed to investigate the potential use of anthocyanin of Berberis crataegina DC. as a natural food coloring agent in the food industry. For this aim, the ultrasound-assisted extraction (UAE) method was performed to extract anthocyanin of B
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0291c39efdcfd4c38c12df20b9dc0686
https://doi.org/10.1590/fst.13421
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3
Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise
Autor: Taha Hijazi, Salih Karasu, Zeynep Hazal Tekin-Çakmak, Fatih Bozkurt
Publikováno v: Foods, Vol 11, Iss 363, p 363 (2022)
Foods; Volume 11; Issue 3; Pages: 363
This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8936184f09eb2f823e14fe41af0f71ea
https://pubmed.ncbi.nlm.nih.gov/35159516
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6
Akademický článek
High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley
Autor: Zeynep Hazal Tekin-Cakmak, Cagla Ozer, Kubra Ozkan, Halide Yildirim, Francesco Sestili, Abderrazek Jilal, Osman Sagdic, Muhammet Ozgolet, Hamit Koksel
Publikováno v: Journal of Functional Foods, Vol 112, Iss , Pp 105939- (2024)
A high β-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5
Externí odkaz: https://doaj.org/article/ad7ebaa697304875b5724e8d91048c95
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7
Akademický článek
A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour
Autor: Hamit Koksel, Zeynep Hazal Tekin-Cakmak, Sena Oruc, Gozde Kilic, Kubra Ozkan, Buket Cetiner, Osman Sagdic, Francesco Sestili, Abderrazek Jilal
Publikováno v: Foods, Vol 13, Iss 2, p 326 (2024)
Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on deve
Externí odkaz: https://doaj.org/article/31ffcacbfa9443238ebae92aff5a3255
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8
Akademický článek
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability
Autor: Esra Avci, Zeynep Hazal Tekin-Cakmak, Muhammed Ozgolet, Salih Karasu, Muhammed Zahid Kasapoglu, Mohamed Fawzy Ramadan, Osman Sagdic
Publikováno v: Foods, Vol 12, Iss 7, p 1529 (2023)
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Di
Externí odkaz: https://doaj.org/article/422d3ccaeec74dbbafbb6ebb8d215cf7
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9
Akademický článek
The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream
Autor: Muhammed Zahid Kasapoglu, Osman Sagdic, Esra Avci, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Rabia Sena Turker
Publikováno v: Foods, Vol 12, Iss 3, p 650 (2023)
This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil b
Externí odkaz: https://doaj.org/article/dec1fff8f9aa4199a1e71b1741e87b95
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10
Akademický článek
The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability
Autor: Zeynep Hazal Tekin-Cakmak, Ilker Atik, Salih Karasu
Publikováno v: Foods, Vol 10, Iss 11, p 2759 (2021)
The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100
Externí odkaz: https://doaj.org/article/25d5d9e352b54ca2ba7ec511974848ed
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