Kurum Yazarı "Yalçın, Seda" İçin Listeleme
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Afyon Meslek Yüksekokulu Gıda İşleme Bölümünün laboratuvarlarını bölge sanayicilerinin teknik eğitim ve Ar-Ge ihtiyaçlarını karşılayacak şekilde modernizasyonu
Kalkan Özgür; Maden, Besim; Yalçın, Seda (Afyon Kocatepe Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü, 20.08.2016)Bu araştırma, 2014-2015 yılında 19 buğday çeşidi ile kuru koşullarda, tane verimi ve bazı kalite özelliklerinin belirlenmesi amacıyla Afyonkarahisar merkez lokasyonunda yürütülmüştür.. Tane verimi ve bazı kalite özellikleri ... -
Belediyelerde gıda bankacılığı
Yalçın, Seda (Çizgi Kitabevi Yayınları, 2019)Bu çalışmada, belediyelerin gıda bankacılığı konusunda uygulamaları, gıdaların muhafaza şartları ve uyulması gerekli kurallar hakkında bilgi verilmesi amaçlanmıştır. Gıda bankacılığında en önemli kriter, hijyenik açıdan ... -
Comparison of protein characteristics of some wheat varieties harvested in Turkey
Yalçın, Seda; Maden, Besim (Afyon Kocatepe Üniversitesi Fen ve Mühendislik Fakültesi, 18.06.2020)Physical and rheological characteristics activity of five wheat varieties, harvested in Turkey, having different origins including Tosunbey (Turkey) Adana-99 (Turkey) Negev (Israel), Esperia (Italy) and Bezostaya-1 ... -
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 ... -
The effect of storage on some properties of 3 different ground poppy seed fats
Maden, Besim; Yalçın, Seda (IJSM International Journal of Secondary Metabolite, 2017)The poppy seed is a traditional product in Afyon. There are there type poppy seed. These are white poppy seed, yellow poppy seed and gray poppy seed. The objective of this study is to investigate the effect of storage ... -
Effects of infrared treatment on tocopherols, total phenolics and antioxidant activity of soybean samples
Yalçın, Seda; Başman, Arzu (Wageningen Academic, 2016)In this study, infrared treatment at different powers (814, 1,003, 1,208, 1,342 W) was applied to unsoaked and soaked (30 min, 45 min) soybeans (cvs. Adasoy and Nazlican) for 10 or 15 min. Effects of infrared treatment on ... -
Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples
Yalçın, Seda; Basman, Arzu (Elsevier, 2015)In this study, infrared (IR) treatment at different powers (814 W, 1003 W, 1208 W, 1342 W) and times (10 min, 15 min) were applied to unsoaked and soaked (30 min, 45 min) soybeans (cvs. Adasoy, Nazlican). Effects of IR ... -
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 ... -
A local dessert in kibriscik district of Bolu: Hosmerim
Algan Özkök, Gülçin; Yalçın, Seda (Çizgi Kitabevi Yayınları, 2019)Kıbrıscık district, which is one of the 8 districts of Bolu province with its cultural differences, historical texture and traditional cuisine, is located at the foot of Köroğlu Mountain, which was active in ancient times, ... -
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, ... -
Quality characteristics of noodle including ground yellow poppy seed
Maden, Besim; Yalçın, Seda (International Journal of Secondary Metabolite, 2017)The objective of this study is the production of noodle including ground yellow poppy seed which has phenolic compounds. Phenolic compounds have antioxidant activity. According to the researches, these compounds reduce ... -
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. ...
