Search Results - "Ilgaz, Saziye"

Change of enzyme activity and quality during the processing of Turkish green tea by Ozturk, Bengu, Seyhan, Ferda, Ozdemir, Ibrahim Sani, Karadeniz, Bulent, Bahar, Banu, Ertas, Erdal, Ilgaz, Saziye

“…This study was performed to investigate the effect of process parameters on polyphenol oxidase (PPO), peroxidase (POD) and quality parameters (total phenolics,…”
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Comparison of black tea volatiles depending on the grades and different drying temperatures by Polat, Atilla, Şat, İhsan Güngör, Ilgaz, Şaziye

“…Drying is important stage in tea manufacturing, because many volatile compounds are formed, transformed, or lost. The effect of different drying temperatures…”
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Probiotic shelf life, antioxidant, sensory, physical and chemical properties of yogurts produced with lactobacillus acidophilus and green tea powder by Songül ÇAKMAKÇI, Emel ÖZ, Kübra ÇAKIROĞLU, Atilla POLAT, İlhami GÜLÇİN, Şaziye ILGAZ, Kimya SEYYEDCHERAGHI, İzzet ÖZHAMAMCI

“…The aim of the present study was to determine the effects of the addition of green tea powder (GTP) in the production of yogurt on survival of Lactobacillus…”
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Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique by Ilgaz, Saziye, Sat, Ihsan Gungor, Polat, Atilla

“…In this pilot-scale study supercritical carbon dioxide (SCCO 2 ) extraction technique was used for decaffeination of black tea. Pressure (250, 375, 500 bar),…”
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Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri by ÇAKMAKÇI, Songül, ÖZ, Emel, ÇAKIROĞLU, Kübra, POLAT, Atilla, GÜLÇİN, İlhami, ILGAZ, Şaziye, CHERAGHI, Kimiya Seyyed, ÖZHAMAMCI, İzzet

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