Yazar "Yalçın Seda" için listeleme
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Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
Yalçın Seda (International Journal of Secondary Metabolite, 2017)In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with ... -
Effects of near infrared treatment on electrophoretic patterns of soybean samples
Yalçın Seda (Euro Food Chem XVIII, 2015)Soybean is an important source of proteins with high nutritional value and good functional properties in food applications. However, the utilization of soybean is limited because of the presence of undesirable components ... -
Gıda işlemede kızıl ötesi uygulaması
Yalçın Seda (Institute Of Economic Development And Social Researches Publications®, 2019)Bu çalışma, kızılötesi ısıtmanın çeşitli gıdalar üzerine uygulanmasının son yıllarda popüler olduğunu göstermektedir. Kızılötesi yakın kızılötesi (0.75 – 1.4 μm), orta kızılötesi (1.4 - 3 μm) ve uzak kızılötesi (3 - 1000 ... -
Patates püresi ve ekşi hamur içeren yöresel ekmek üretimi
Yalçın Seda (Institute Of Economic Development And Social Researches Publications®, 2019)Son zamanlarda, insanlar sağlıklı gıdaları örneğin antioksidan, mineraller ve vitaminler içeren ekmek tercih ediyorlar. Bu bileşenler ekmeğin besleyici özelliğinde artışa neden olmaktadır. Önemli bir bitki olan patates, ... -
Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation
Yalçın Seda; Schreiner Matthias (Springer, 2018)The effects of thermal oxidation at 60 C on tocopherols (a, b, c) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC–MS. ...
