Search Results - "Sayaslan,Abdulvahit"

Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour by Şahin, Nazlı, Bilgiçli, Nermin, Sayaslan, Abdulvahit

“…Abstract Red dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks…”
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Enrichment of Gluten-free Cakes with Grape Molasses and Bioactive Rich Ingredients by Levent, Hacer, Sayaslan, Abdulvahit, Yeşil, Saliha

“…Abstract In this study, the sugar used in the gluten-free cake was substituted with 75% grape molasses. In addition, the gluten-free flour mixture used in the…”
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Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These Properties by OĞUZ, Aysun, SAYASLAN, Abdulvahit

“…In this research, the antioxidant properties of unroasted and roasted snacks such as hazelnut, pistachio, peanut, sunflower seed, pumpkin seed, chickpea, corn…”
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Effects of different flour blends with varying protein content and quality on dough and crust properties of “etliekmek”, a pizza-like traditional food of Turkey by Büyük, Fatih, Sayaslan, Abdulvahit, Gökmen, Süleyman, Şahin, Nazlı, Yetim, Hasan

“…Etliekmek, which somewhat resembles pizza in terms of crust and toppings, is a widely consumed traditional food in Turkey. It consists of a sheeted dough…”
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Effect of infrared, ultraviolet-C radiations and vacuum drying on certain chemical and microbial characteristics of stuffed pasta (manti) by Gökmen,Süleyman, Sayaslan,Abdulvahit, Yetim,Hasan, Kocabaş,Aytaç, Savran,İbrahim, Aydın,Mehmet Fatih

“…Stuffed pasta (manti) is one of the famous and nutritious traditional foods produced and consumed in Turkey. Traditional foods are special products having some…”
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GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs by Karaduman, Yaşar, Sayaslan, Abdülvahit, Akın, Arzu

“…In soft wheat breeding programs, the gluten strength of flours from specific genotypes is determined by various chemical and rheological tests. Based on such…”
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Effect of addition of wheat bran hydrolysate on bread properties by Cingöz, Ali, Akpinar, Özlem, Sayaslan, Abdulvahit

“…Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these…”
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Valorization of process wastes from soft‐wheat processing industry through biofuel production by Kapusız, Demet, Şahin, Nazlı, Sayaslan, Abdulvahit

“…A substantial amount of process waste is generated during the manufacture of soft‐wheat products (SWPs), such as biscuits/cookies, crackers, wafers, and cakes…”
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Comparison of wet and dried chickpea yeast in breadmaking by Durmaz, Raziye, Şahin, Nazlı, Koyuncu, Mehmet, Sayaslan, Abdulvahit

“…BACKGROUND Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely‐ground chickpea in water, is considered a variant of conventional sourdough…”
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Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures by Cingöz, Ali, Akpınar, Özlem, Sayaslan, Abdulvahit

“…The functional and nutritional properties of bread could be improved by incorporating wheat bran. However, there are several disadvantages including…”
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Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric by Levent, Hacer, Sayaslan, Abdulvahit, Yeşil, Saliha

“…In this study, gluten‐free flour mixture (75% rice flour + 15% chickpea flour + 10% carrot flour) was replaced separately with 5% of grape seed, pomegranate…”
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Wheat flour milling yield estimation based on wheat kernel physical properties using Artificial Neural Networks by Sabancı,Kadir, Aydın,Nevzat, Sayaslan,Abdulvahit, Sönmez,Mesut Ersin, Aslan,Mehmet Fatih, Demir,Lütfü, Sermet,Cemal

“…Wheat is a basic food raw material for the majority of people around the world as wheat-based products provide an important part of the daily energy intake in…”
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Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product by Şahin, Nazlı, Bilgiçli, Nermin, Sayaslan, Abdulvahit

“…This study aims to improve extruded corn snacks with high nutritional and functional properties through the utilization of wheat germ (WG). In the first stage,…”
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Accelerated breeding strategies for biochemical marker-assisted backcross breeding and mapping population development in bread wheat (Triticum aestivum L.) by Aydin, Nevzat, Demir, Bedrettin, Akdag, Halil, Gokmen, Sabri, Sayaslan, Abdulvahit, Bayraç, Ceren, Sönmez, Mesut Ersin, Türkoğlu, Aras

“…In order to rapidly adapt to the evolving climate and sustainably nourish the growing global population, plant breeders are actively investigating more…”
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Use of durum wheat clear flour in vital gluten and bioethanol production by Sayaslan, Abdulvahit, Koyuncu, Mehmet, Türker, Selman, Irklı, Yavuz, Serin, Abdullah, Orhan, Fatma Gülşah

“…During milling of durum wheat (Triticum durum) into semolina used for pasta processing, certain amount of clear flour (5–15%) with low economic value is…”
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Evaluation of antioxidant activity of dilute acid hydrolysate of wheat straw during xylose production by Akpinar, Ozlem, Sabanci, Serdal, Levent, Okan, Sayaslan, Abdulvahit

“…► Wheat straw was used for the production of xylose and phenolic compounds. ► The production conditions of xylose and phenolic compounds were optimized. ► The…”
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Wet-milling of wheat flour: industrial processes and small-scale test methods by Sayaslan, Abdulvahit

“…Commercial manufacture of wheat starch and vital wheat gluten involves physical separation of starch granules and gluten particles formed in a neutral aqueous…”
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FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ by CİNGÖZ, Ali, AKPİNAR, Özlem, SAYASLAN, Abdulvahit

“…Atık olarak değerlendirilen ve insan beslenmesinde kullanılmayan buğday kepeği, diyet lifi ve fonksiyonel bileşenlerce zengin bir üründür. Bu çalışmada >850 µm…”
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Mantıda Farklı Kurutma Yöntemlerinin Hidroksimetil Furfural (HMF) Oluşumu ve Duyusal Kalite Üzerine Etkileri by GÖKMEN, Süleyman, SAYASLAN, Abdulvahit, ÇAĞLAR, Abdullah

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A bench-scale high-shear wet-milling test for wheat flour by Sayaslan, Abdulvahit, Seib, Paul A., Chung, Okkyung Kim

“…► Critical parameters of wheat flour high-shear wet-milling process were investigated. ► Based on the findings, a bench-scale wet-milling test for wheat flour…”
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