Search Results - "ERDOGDU, S. BELGIN"

Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin Seeds by Erdoğdu, S. Belgin, Ekiz, H. İbrahim

“…:  Cumin seeds might be exposed to a high level of natural bacterial contamination, and this could potentially create a public health risk besides leading to…”
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Far infrared and ultraviolet radiation as a combined method for surface pasteurization of black pepper seeds by Erdoğdu, S. Belgin, Ekiz, H. İbrahim

“…► Far infrared and ultraviolet were applied for pasteurization of black pepper seeds. ► Far infrared was suggested to be a possible technique for…”
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Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips by Erdoǧdu, S.B, Palazoǧlu, T.K, Gökmen, V, Şenyuva, H.Z, Ekiz, H.İ

“…In this study, the effect of microwave pre-cooking of potato strips on the resultant acrylamide levels in French fries was investigated. Control and microwaved…”
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Experimental determination of penetration depths of various spice commodities (black pepper seeds, paprika powder and oregano leaves) under infrared radiation by Erdogdu, S. Belgin, Eliasson, Lovisa, Erdogdu, Ferruh, Isaksson, Sven, Ahrné, Lilia

“…•Penetration depth for paprika powder, black pepper and oregano were determined under infra-red heating conditions.•Heat flux measurements, as a unique…”
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INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS by ERDOGDU, S. BELGIN, ERDOGDU, FERRUH, EKIZ, H. IBRAHIM

“…Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially…”
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