Zobrazeno 1 - 10
of 39
pro vyhledávání: '"yarı-kurutulmuş"'
Autor:
Gamze Uysal Seçkin, Levent Taşeri
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 414-420 (2016)
Meyve ve sebzelerin kurutularak muhafaza edilmesi, ilk çağlardan bu yana kullanılan eski bir muhafaza metodu olup, daha çok güneşte kurutma kullanılmıştır. Genel olarak tüketime hazır olan ürünler kuru meyvelerken, tüketilmeden önce h
Externí odkaz:
https://doaj.org/article/7365c23c8866422da064fc1988998778
Autor:
Karaca, Hakan1 hkaraca@pau.edu.tr, Kurşun, Elif1
Publikováno v:
Academic Food Journal / Akademik GIDA. tem-eyl2019, Vol. 17 Issue 3, p317-328. 12p.
Autor:
Seçkin, Gamze Uysal, Taşeri, Levent
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 414-420 (2016)
Meyve ve sebzelerin kurutularak muhafaza edilmesi, ilk çağlardan bu yana kullanılan eski bir muhafaza metodu olup, daha çok güneşte kurutma kullanılmıştır. Genel olarak tüketime hazır olan ürünler kuru meyvelerken, tüketilmeden önce h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dd8696956b7e051e947917cd0cd77682
https://dergipark.org.tr/tr/pub/pajes/issue/20564/219157?publisher=pamukkale
https://dergipark.org.tr/tr/pub/pajes/issue/20564/219157?publisher=pamukkale
Autor:
Karaca, Hakan, Kurşun, Elif
Publikováno v:
Volume: 17, Issue: 3 317-328
Akademik Gıda
Akademik Gıda
Dried persimmon is a relatively new product forTurkish consumers. Thus, the quality characteristics and storage conditions ofthis product have not yet well-defined. In this study, the effect of frozenstorage and modified atmosphere packaging (100% N2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::04fcd1e343f15c0150b448ae7b8d5edd
https://hdl.handle.net/11499/44547
https://hdl.handle.net/11499/44547
Autor:
Ayrancı, Ufuk Gökçe
Bu çalışmada, modifiye atmosferde paketlemenin (MAP) aflatoksin üreticisi Aspergillus flavus küfünün gelişimi ve aflatoksin üretimi üzerine etkisi incelenmiştir. Bu amaçla, yarı kurutulmuş kırmızıbiber örnekleri ve farklı pH değer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b220d1674af97afed1aaeee1ce2f048f
https://acikbilim.yok.gov.tr/handle/20.500.12812/239361
https://acikbilim.yok.gov.tr/handle/20.500.12812/239361
Autor:
SEÇKİN, Gamze UYSAL1 gamze.uysalseckin@gthb.gov.tr, TAŞERİ, Levent1 levent.taseri@gthb.gov.tr
Publikováno v:
Pamukkale University Journal of Engineering Sciences. 2015, Vol. 21 Issue 9, p414-420. 7p.
Autor:
Gamze Uysal Seçkin, Levent Taşeri
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 9, Pp 414-420 (2016)
Since ancient times, the preservation of fruit and vegetables is an ancient method of drying. Sun drying method has been used more widely. In general, consumer-ready products are dried fruits, while the dried vegetables are the foods subjected to the
Externí odkaz:
https://doaj.org/article/df1b6dd820a644e2a7a410fb15020c30
Publikováno v:
GIDA: The Journal of Food. 2023, Vol. 48 Issue 3, p562-574. 13p.
Publikováno v:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 3, p55-74. 20p.
Autor:
DAĞ, Merve Mürüvvet1 mervedag@isparta.edu.tr, AKBAY, Cuma2
Publikováno v:
Turkish Journal of Agricultural & Natural Sciences. 2022, Vol. 9 Issue 4, p830-838. 9p.