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Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production
- S. Dinç, I. Javidipour, Ö. Ö. Özbaş, A. Tekin
- Chemistry, Medicine
- Journal of Food Science and Technology
- 1 February 2014
It can be concluded that chemical interesterification is a promising method to produce cookie shortenings with zero-TFA and lower saturated /unsaturated fatty acid ratio (SFA/UFA) of some of the experimental shortenings indicated an important in nutritional properties of cookies produced from these experimental shortenedings. Expand
Effects of Apricot Kernel Flour and Fiber-Rich Fruit Powders on
Diyetteki yag miktarini azaltmak, tuketiciler icin halk sagligi konusu haline gelmistir. Cesitli yag ikame edici madde (fat replacer) firincilik urunlerinde kullanilmaktadir. Kayisi cekirdegi lipitce… Expand
NUTRITIONAL HABITS OF PHYSICAL EDUCATION AND SPORT SCHOOL STUDENTS OF AKSARAY UNIVERSITY
The results of this study indicated that university students often skip meals, the most leaving out meal was breakfast and lunch. Expand
Comparison of the nutritional habits of the students at the first and fourth classes in the Physical Education and Sport Training Department of Aksaray University.
Comparisons of the nutritional habits of students studying at the first and fourth classes in the Physical Education and Sport Training Department of Aksaray University reinforce that university students’ nutrient intakes are less than ideal. Expand