Gıda Cilt: 50 Sayı: 2

FARKLI GLUTENSİZ UN KARIŞIMLARIYLA HAZIRLANMIŞ HAMURLARIN DÜŞÜK (SAOS), ORTA (MAOS) VE YÜKSEK (LAOS) GENLİKLİ SALINIMLI KAYMA ÖZELLİKLERİ

Gamze Yazar

Publication date : 2025-04-14

OPTIMIZATION OF VEGETABLE AND FRUIT BASED OATMEAL BAR PRODUCTION WITH RESPONSE SURFACE METHODOLOGY AND MODELLING OF DRYING PROCESS

Büşra Acoğlu Çelik, Senanur Durgut Malçok, Perihan Yolcı Ömeroğlu, Canan Ece Tamer

Publication date : 2025-04-14

ULTRASES İLE MODİFİYE EDİLEN AQUAFABA PROTEİN KONSANTRATININ VEGAN MAYONEZ ÜRETİMİNDE KULLANIMI

Yaren Didem Esendemir, Semanur Yıldız, Hatice Sıçramaz

Publication date : 2025-04-14

SORBUS AUCUPARIA VE SORBUS KUSNETZOVII`DEN ELDE EDİLEN ETANOL EKSTRAKTLARININ ANTİOKSİDAN KAPASİTESİ, FENOLİK BİLEŞİK İÇERİĞİ VE MİNERAL KOMPOZİSYONU

Kübra Çinar Topçu, Pınar Anlar, Özlem Çakır, Abdurrahman Sefalı

Publication date : 2025-04-14

A FUNCTIONAL PROPERTY OF A DOMESTIC APPLE ISOLATE: PULCHERRIMIN PRODUCTION BY METSCHNIKOWIA PULCHERRIMA ELM-GS-3 VIA WASTE VALORIZATION

Gamze Nur Müjdeci

Publication date : 2025-04-14

MISIR UNUNUN YAĞ ASİTLERİ BİLEŞİMİ VE FİZİKOKİMYASAL KALİTESİ ÜZERİNE GAMA IŞINLAMANIN ETKİSİ

Demet Apaydın

Publication date : 2025-04-14

EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST

Meltem Serdaroğlu, Esra Derin

Publication date : 2025-04-14

ENRICHMENT OF ŞEKERPARE DESSERT WITH SPENT COFFEE GROUND: PHYSICOCHEMICAL, NUTRITIONAL, SENSORY AND TEXTURE CHARACTERISTICS

Kübra Topaloğlu Günan, Tuğçe Boğa, Didem Berber, Özlem Aktürk Gümüşay

Publication date : 2025-04-14

EFFECT OF DIFFERENT CULTURE MEDIA, INITIAL pH, INCUBATION TEMPERATURE, AND CARBON SOURCES ON GROWTH AND BACTERIOCIN PRODUCTION OF ENTEROCOCCUS MUNDTII YB6.30

Selma Küçükçiftci, Burak Geniş, Yasin Tuncer

Publication date : 2025-04-14

EFFECT OF MOISTURE CONTENT ON WHEAT HARDNESS: AN SKCS-BASED STUDY

Oğuz Acar

Publication date : 2025-04-14