Kurum Yazarı "Candal Uslu, Cihadiye" Beslenme ve Diyetetik Bölümü Yayın Koleksiyonu İçin Listeleme
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Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
Arslan Tontul, Sultan; Candal Uslu, Cihadiye; Mutlu, Ceren; Erbaş, Mustafa (Springer India, 2021)Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for ... -
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
Gülcan, Ümmügülsüm; Candal Uslu, Cihadiye; Mutlu, Ceren; Arslan Tontul, Sultan; Erbaş, Mustafa (Elsevier, 2020)The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content ... -
Modulating of food glycemic response by lactic acid bacteria
Mutlu, Ceren; Candal Uslu, Cihadiye; Özhanlı, Hazal; Arslan Tontul, Sultan; Erbaş, Mustafa (Elsevier Ltd, 2022)There are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids, fatty acids, sugar alcohols, bioactive peptides, and exopolysaccharides by bacteria, yeast, ... -
A new gluten-free product: Brown rice bulgur, and its physical and chemical properties
Candal Uslu, Cihadiye; Mutlu, Ceren; Koç, Adnan; Bilgin, Duygu Gizem; Erbaş, Mustafa (Blackwell Publishing Ltd, 2020)In this research, a new alternative food product, defined as brown rice bulgur (BRB), rich in functional components compared to white rice and cooked in a short time compared to brown rice was developed for society especially ... -
Sorption isotherms of coffee in different stages for producing Turkish coffee
Mutlu, Ceren; Candal Uslu, Cihadiye; Kılıç Büyükkurt, Özlem; Erbas, Mustafa (Blackwell Publishing Ltd, 2020)The aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the different water activity ...