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Toplam kayıt 5, listelenen: 1-5
Quality characteristics of noodle including ground yellow poppy seed
(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 ...
The effect of storage on some properties of 3 different ground poppy seed fats
(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
(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 ...
A local dessert in kibriscik district of Bolu: Hosmerim
(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, ...
Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples
(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 ...