Search Results - "Izli, Gokcen"

Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple by Izli, Nazmi, Izli, Gokcen, Taskin, Onur

“…In this study, the effects of convective (60, 70, 80 and 90°C), microwave (120 and 350 W) and freeze-drying methods on the drying kinetics, color, total…”
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Convective, Microwave and Combined Microwave-Convective Drying of Pepino by Izli, Gokcen, Taskin, Onur, Izli, Nazmi

“…Drying has been used to preserve food for ages. Various techniques have been applied to obtain a final product that is reduced in terms of both volume and…”
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Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains by Unal, Halil, Izli, Gokcen, Izli, Nazmi, Asik, Baris Bulent

“…Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Güneş variety) were determined and compared in terms of…”
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Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods by Izli, Nazmi, Izli, Gökcen, Taskin, Onur

“…This study analysed the convective (60, 70 and 80° C), microwave (120 and 350 W) and freeze drying methods in terms of their effects on the drying…”
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Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.) by Yildiz, Gulcin, Izli, Gokcen, Aadil, Rana Muhammad

“…The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and…”
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Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying by Taskin, Onur, Izli, Gokcen, Izli, Nazmi

“…This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility…”
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Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo by Yildiz, Gulcin, İzli, Gökçen

“…The present study investigated the effects of microwave (90 and 160 W) and combined microwave‐convective (90 W–55 °C, 90 W–65 °C, 90 W–75 °C, 160 W–55 °C,…”
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Quality retention in pumpkin powder dried by combined microwave-convective drying by İzli, Gökçen, Yildiz, Gulcin, Berk, Senel Ecem

“…Three distinct drying methods, microwave drying (MWD), convective drying (CVD) and microwave-convective drying (MWCVD) with a grinding process were applied to…”
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Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples by İzli, Gökçen, Yildiz, Gulcin

“…This work was undertaken to evaluate the impact of high-intensity ultrasound (HUS) pre-treatment on some quality characteristics of convective-dried (CVD)…”
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Convective drying kinetics and quality parameters of European cranberrybush by İzli,Gökçen, Taşkın,Onur, İzli,Nazmi

“…In this research, the effects of convective drying (60, 70, 80 and 90 °C) techniques on the drying kinetics, color, antioxidant capacity and total phenolic…”
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Physical And Chemical Properties Of Pekmez (Molasses) Produced With Different Grape Cultivars by Demir,Cevdet, Türkben,Cihat, Suna,Senem, İzli,Gökçen, Uylaşer,Vildan

“…In this study, some physical and chemical properties of pekmez samples produced using the traditional method with fourteen different grape cultivars were…”
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The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds by Yildiz, Gulcin, Izli, Gokcen

“…The study was conducted to examine the effect of ultrasound (US) pretreatment on physical and chemical/nutritional attributes of freeze‐dried quince slices…”
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Physical and Chemical Properties of Pekmez Molasses Produced with Different Grape Cultivars by Cihat Türkben, Senem Suna, Gökçen İzli, Vildan Uylaşer, Cevdet Demır

“…In this study, some physical and chemical properties of pekmez samples produced using the traditional method with fourteen different grape cultivars were…”
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Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri by İzli, Gökçen

“…In this study; the effects of microwave-hot air combined drying method on color parameters, total phenolic content and antioxidant capacity of pear fruit cut…”
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Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri by Gökçen İzli

“…Bu çalışmada; mikrodalga-sıcak hava kombinasyonu kurutma yönteminin küp ve halka şeklinde hazırlanan armut meyvelerinin renk parametreleri, toplam fenolik…”
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