Yazar "Ustun, NS" için listeleme
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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 ... -
Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)
Turhan, S; Ustun, NS; Altunkaynak, TB (Elsevier Sci Ltd, 2004)The effects of cooking methods (electric oven, grill, microwave, and boiling) on total and heme iron contents of anchovy (Engraulis encrasicholus) were investigated. Effects of cooking methods on total and heme iron contents ... -
Effect of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets
The effects of the number of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets were investigated. The prepared fillets were packaged in polyethylene bags, ... -
Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi)
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 ... -
Utilization of hazelnut pellicle in low-fat beef burgers
Hazelnut pellicle was used as a dietary fiber in the production of beef burgers. The effects of hazelnut pellicle addition on proximate composition, pH, cook loss, dimensional changes, color and sensory characteristics of ...
