Výsledky vyhledávání - "Zeynep Kilci"

Akademický článek

From Traditional to Exceptional: Impact of the Use of Dried Chicken Meat Powder on Sensory and Nutritional Quality of Tarhana

Autor: Ramazan Ulku Cetin, Zeynep Kilci, Kivilcim Ates, Dogan Kaya, Arzu Akpinar-Bayizit

Publikováno v: Fermentation, Vol 10, Iss 10, p 501 (2024)

Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along

Externí odkaz: https://doaj.org/article/e792a00ea5f448498443ba334bebac19

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Akademický článek

An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering

Autor: Zeynep Kilci, Ramazan Ulku Cetin, Kivilcim Ates, Didem Tutak

Publikováno v: Poultry Science, Vol 102, Iss 12, Pp 103080- (2023)

ABSTRACT: Optimizing blood loss during the slaughtering process is crucial for obtaining high-quality meat, as the presence of meat blood can lead to a reduction in shelf life and negative sensory evaluation by consumers. Moreover, the high water and

Externí odkaz: https://doaj.org/article/d94751e1ed234f159c44725e4c853402

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Akademický článek

Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples

Autor: Zeynep Kilci, Ramazan Ulku Çetin

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2982-2987 (2022)

40 samples of tahini halva from 5 different firms, in 4 distinct varieties—plain, hazelnut, carob, and vanilla—were gathered for this study from producers in the provinces of Balikesir and Bursa as well as from commercial markets. Samples were ta

Externí odkaz: https://doaj.org/article/0b093d4a97034c60aae75b556fffd5c8

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Akademický článek

Determination of Chemical and Microbiological Quality in Commercial Tahini Samples

Autor: Zeynep Kilci, Ramazan Ülkü Çetin

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2977-2981 (2022)

Tahini is a food product that is frequently preferred both directly and as a main ingredient in various ready-to-eat food products and is consumed with interest, especially in the Middle East geography. Its reputation has recently spread across conti

Externí odkaz: https://doaj.org/article/ddc581542ccb46feb24d1714d572dc60

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Chemical Properties of Tahini Halva Marketed in The Southern Marmara Region of Turkey and Their Compliance with Turkish Food Codex

Autor: Zeynep KİLCİ, Ramazan Ülkü ÇETİN

Publikováno v: Akademik Gıda. :20-26

In this study, three different tahini halva types (plain, cocoa and pistachio) from 15 different brands were obtained from various manufacturers or commercial markets in the Southern Marmara Region provinces of Balikesir, Bilecik, Bursa, and Canakkal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::95f8dc165e6e5cb18198363c33fef137
https://doi.org/10.24323/akademik-gida.1273970

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Determination of Some Physicochemical Properties of Milk Procured from Dairy Farms and Different Milk Collectors in Susurluk Region

Autor: Zeynep Kilci, Ramazan Ülkü Çetin

Publikováno v: The European Journal of Research and Development. 2:539-552

In this study, the physicochemical properties of 65 different milk samples produced and brought to the Vocational School laboratories for some basic analysis in Susurluk Region of Balikesir Province; in winter, spring, summer and autumn seasons were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f67dec152d236449e61cd97c973d5e02
https://doi.org/10.56038/ejrnd.v2i2.96

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Interdisciplinary Studies on Contemporary Research Practices in Engineering in the 21st Century II

Autor: Zeynep Kilci, Onur Denizhan, Ünal Değirmenci, Ceren Orak, Meltem Kızılca Çoruh, Mahmut Durgun, Nuri Erdem, Musab Talha Akpınar, Tuğba Saray Çetinkaya, Ali Çetinkaya

Mühendislik bir ülkenin kalkınmasında ve gelişmesinde çok önemli rol oynayan disiplinler arası ortaklığın meydana getirdiği bir üst bilim dalıdır. Mühendislik, matematiksel ve doğal bilim dallarından, ders çalışma, deney yapma ve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::959b6a2d02ab72d98abd9c6f14e05e04
https://doi.org/10.58830/ozgur.pub95