Browsing by Author "Kaymak-Ertekin, Figen"

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Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven

İşleroğlu, Halil; Sakin-Yılmazer, Melike; Kemerli-Kalbaran, Tansel; Kaymak-Ertekin, Figen; Üren, Ali (Taylor & Francis Inc, 2017)

Spinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ...
Steam assisted hybrid cooking behavior of semitendinosus muscle: heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking value

İşleroğlu, Halil; Kemerli-Kalbaran, Tansel; Özdaştan- Ocak Özgül; Üren, Ali; Kaymak-Ertekin, Figen (Taylor & Francis Inc, 2016)

Beef (Semitendinosus muscle) was cooked in natural convection, forced convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different ...