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Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality
Utilization of resistant starch (RS) and apricot kernel flour (AKF) as fat replacers in cookies were examined and effects of fruit powders on the quality of low-fat cookies were investigated. A
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
Evaluation of the Effects of Flaxseed Feeding in Mice Exposed to Oxidative Stress with Various Biomarkers
The results from the biomarkers suggest that the giving of flaxseed alone did not cause a negative effect in mice, while MNU was toxic and flax Seed did not reduce the MNU effect.
Utilization of Sugar Beet Fiber in the Production of Noodle
Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods
In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white bread
Bu calismada yaygin olarak kullanilan nane ucucu yaginin farkli oranlarda zein-kazein kompleksi ile kaplanmasi ve elde edilen mikrokapsullerin etkinlik ve salinim ozellikleri incelenmistir. Sadece
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.