Yazar "Tosun, I" için listeleme

Color changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage

Tosun, I (Inst Grasa Sus Derivados, 2004)

Zile pekmezi (white hard pekmez) is a traditional Turkish food which is produced from grape juice. Color, flavour and 5-hydroxymethyl furfural (HMF) contents are the most important quality parameters in Zile pekmezi. ...

Drying characteristics and energy requirement for dehydration of chestnuts (Castanea sativa Mill.)

Koyuncu, T; Serdar, U; Tosun, I (Elsevier Sci Ltd, 2004)

In this research, drying characteristics and energy requirement for drying of chestnuts (Castanea sativa Mill.) were reported. Chestnuts were dehydrated in a parallel air flow type dryer. Freshly harvested chestnuts were ...

Drying kinetics and color retention of dehydrated rosehips

Koyuncu, T; Tosun, I; Ustun, NS (Taylor & Francis Inc, 2003)

Freshly harvested rosehips (Rosa canina L.) were dehydrated in a parallel flow type air dryer at six air temperatures (30, 40, 50, 60, and 70degreesC) at air velocities of 0.5, 1.0, and 1.5m/s. Drying air temperature and ...

Nitrate content of lettuce grown in the greenhouse

Tosun, I; Ustun, NS (Springer-Verlag, 2004)

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Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi)

Tosun, I; Ustun, NS (Elsevier Sci Ltd, 2003)

Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 degreesC for 8 months. Analysis of ...