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Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production
The effects of zero-trans chemically interesterified (in-es) and non-interesterified (non-in-es) cottonseed (CO), hazelnut (HO) and olive oil (OO) and their blends (25, 50 and 75%) with palm oil (PO)Expand
  • 18
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 lipitceExpand
  • 5
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.
Purpose. The goal of this study was to compare the nutritional habits of the students studying at the first (1 st ) and fourth (4 th ) classes in the Physical Education and Sport Training DepartmentExpand
  • 1
Et Ürünlerinde Fonksiyonel Gıda Bileşeni Olarak Besinsel Lifler
Besinsel lifler (BL), insanlarin barsak sistemlerinde enzimler tarafindan sindirilemeyen, bitkilerin polisakkarit bilesenleri ve lignin olarak tanimlanir. Yuksek miktarlarda BL alimi, insanlardaExpand
Dietary Fibers as Functional Ingredients in Meat Products Özen
Dietary fiber (DF) is defined as lignin and the polysaccharide components of plants which are indigestible by enzymes in human gastrointestinal tract. Increased intake of DF has been stronglyExpand
Effects of Apricot Kernel Flour and Fiber-Rich Apple Powder on Low-Fat Cookie Quality
In this study, utilization of apricot kernel flour (AKF) as fat replacer in cookies was examined and shortening content in a wire-cut cookie formulation was reduced at 30% and replaced with AKF.Expand