Yazar "Candal, Cihadiye" için listeleme
-
The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production
Candal, Cihadiye; Erbaş, Mustafa (Springer İndia, 2019)Enzyme resistant starch (ERS) is a indigestible form of starch and it can behave like dietary fibre that are the indigestible food components essential for a healthy lifestyle. The aim of this study was to examine the ... -
The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat
Büyükkurt Kılıç, Özlem; Aykın Dinçer, Elif; Burak Çam, İhsan; Candal, Cihadiye; Erbaş, Mustafa (Taylor & Francis Inc, 2020)This study aimed to determine the effect of various marinades and their concentrations, as well as various cooking procedures, on polycyclic aromatic hydrocarbon (PAH) formation in cooked beef. The PAH levels in meat ... -
Microbiological and chemical properties of wet tarhana produced by different dairy products
Arslan-Tontul, Sultan; Mutlu, Ceren; Candal, Cihadiye; Erbaş, Mustafa (Springer İndia, 2018)This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, ... -
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
Mutlu, Ceren; Arslan-Tontul, Sultan; Candal, Cihadiye; Kılıç, Özlem; Erbaş, Mustafa (Wiley, 2018)The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivatedin Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were ... -
The stages of candied chestnut production and the influence of the sorbitol used on their properties
Candal, Cihadiye; Mutlu, Ceren; Tontul, S. Arslan; Erbaş, Mustafa (Wageningen Academic Publishers, 2018)Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied ...