يعرض 1 - 12 نتائج من 12 نتيجة بحث عن '"Toz Ürün Özellikleri"', وقت الاستعلام: 0.40s تنقيح النتائج
  1. 1
    Academic Journal
    Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality ; Süs Elması (Malus Florıbunda) Suyunun Köpük Kuruma Davranışı Ve Toz Ürünün Kalite Özelliklerinin Belirlenmesi

    المؤلفون: Çakmak, Hülya

    المساهمون: Çakmak, Hülya

    مصطلحات موضوعية: Malus Floribunda, Foam, Faba Bean Protein, Powder Properties, Köpük, Bakla Proteini, Toz Ürün Özellikleri

    وصف الملف: application/pdf

    Relation: GIDA; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; Çakmak, H. (2020). Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality. Gıda, 45(3), 530-543.; https://doi.org/10.15237/gida.GD20010; https://app.trdizin.gov.tr/makale/TXprNE5qWTNOdz09; https://hdl.handle.net/11491/8226; 45; 530; 543

    الاتاحة: https://hdl.handle.net/11491/8226
    https://doi.org/10.15237/gida.GD20010
    https://app.trdizin.gov.tr/makale/TXprNE5qWTNOdz09

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  2. 2
    SÜS ELMASI (MALUS FLORIBUNDA) SUYUNUN KÖPÜK KURUMA DAVRANIŞI VE TOZ ÜRÜNÜN KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

    المؤلفون: Hulya Cakmak

    المساهمون: Çakmak, Hülya

    مصطلحات موضوعية: Horticulture, biology, Faba Bean Protein, Malus floribunda, General Materials Science, Fruit juice, Powder Properties, Toz Ürün Özellikleri, Köpük, biology.organism_classification, Foam, Bakla Proteini, Malus Floribunda

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fa75710308cc11498d52557f506cad3
    https://hdl.handle.net/11491/8226

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  3. 3
    Drying of the quince (Cydonia oblonga), kiwi (Actinidia deliciosa) and pumpkin (Cucurbita moschata) with the addition of maltodextrin and by different drying methods and combinations of these methods

    المؤلفون: Ünlüeroğlugil, Özle

    المساهمون: Dirim, Safiye Nur, Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı

    مصطلحات موضوعية: Microwave Oven Drying, Mikrodalga Fırında Kurutma, Quince, Puree, Toz Ürün Özellikleri, Kiwi, Balkabağı, Kivi, Dondurarak Kurutma, Püre, Freeze Drying, Powder Product Properties, Tepsili Kurutucuda Kurutma, Tray Drying, Combined Drying, Ayva, Kombine Kurutma, Pumpkin

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______9436::2b1df8b1a150fc28b59addb6f161618f
    https://hdl.handle.net/11454/73404

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  4. 4
    EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE (MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY

    المؤلفون: ÇAKMAK, Hülya

    المصدر: Volume: 45, Issue: 3 530-543
    Gıda

    مصطلحات موضوعية: Fen, Malus floribunda,foam,faba bean protein,powder properties, Science, Malus floribunda,köpük,bakla proteini,toz ürün özellikleri

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::44521cb6aa1c29ab6c926cb5b1b9feff
    https://dergipark.org.tr/tr/pub/gida/issue/53909/655208

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  5. 5
    Dissertation/ Thesis
    Ayva (Cydonia oblonga), kivi (Actinidia deliciosa) ve balkabağı (Cucurbita moschata) pürelerine maltodekstrin eklenerek farklı kurutma yöntemleri ve bu yöntemlerin kombinasyonları ile kurutulması

    المؤلفون: Ünlüeroğlugil, Özle

    المساهمون: Dirim, Safiye Nur

    مصطلحات موضوعية: Ayva, Balkabağı, Kivi, Püre, Mikrodalga Fırında Kurutma, Tepsili Kurutucuda Kurutma, Dondurarak Kurutma, Kombine Kurutma, Toz Ürün Özellikleri, Quince, Pumpkin, Kiwi, Puree, Microwave Oven Drying, Tray Drying, Freeze Drying, Combined Drying, Powder Product Properties

    Relation: Tez; https://hdl.handle.net/11454/73404; orcid:0000-0001-9259-4771

    الاتاحة: https://hdl.handle.net/11454/73404

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  6. 6
    Dissertation/ Thesis
    Ayva (Cydonia oblonga), kivi (Actinidia deliciosa) ve balkabağı (Cucurbita moschata) pürelerine maltodekstrin eklenerek farklı kurutma yöntemleri ve bu yöntemlerin kombinasyonları ile kurutulması ; Drying of the quince (Cydonia oblonga), kiwi (Actinidia deliciosa) and pumpkin (Cucurbita moschata) with the addition of maltodextrin and by different drying methods and combinations of these methods

    المؤلفون: Ünlüeroğlugil, Özle

    المساهمون: Dirim, Safiye Nur, Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, orcid:0000-0001-9259-4771

    مصطلحات موضوعية: Ayva, Balkabağı, Kivi, Püre, Mikrodalga Fırında Kurutma, Tepsili Kurutucuda Kurutma, Dondurarak Kurutma, Kombine Kurutma, Toz Ürün Özellikleri, Quince, Pumpkin, Kiwi, Puree, Microwave Oven Drying, Tray Drying, Freeze Drying, Combined Drying, Powder Product Properties

    وصف الملف: application/pdf

    Relation: Tez; https://hdl.handle.net/11454/73404

    الاتاحة: https://hdl.handle.net/11454/73404

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  7. 7
    Academic Journal
    KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ ; THE EFFECTS OF DRYING AGENTS ON PROPERTIES OF FREEZE DRIED CHERRY LAUREL POWDERS

    المؤلفون: TALİH, Meryem, DİRİM, Safiye Nur

    المصدر: Volume: 43, Issue: 3 461-475 ; 1300-3070 ; 1309-6273 ; Gıda

    مصطلحات موضوعية: Taflan,dondurarak kurutma,kurutma yardımcı maddeleri,toz ürün özellikleri,morfolojik yapı, Cherry laurel,freeze drying,drying agents,powder properties,morphological inspection

    وصف الملف: application/pdf

    Relation: https://dergipark.org.tr/tr/download/article-file/462213; https://dergipark.org.tr/tr/pub/gida/issue/36239/365999

    الاتاحة: https://dergipark.org.tr/tr/pub/gida/issue/36239/365999
    https://doi.org/10.15237/gida.GD17109

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  8. 8
    Dondurarak kurutma yöntemi ile taflan (karayemiş) (Prunus laurocerasus L.) meyvesinin kurutulması ve örnek gıda sisteminde denenmesi

    المؤلفون: Talih, Meryem

    المساهمون: Dirim, Safiye Nur, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı

    مصطلحات موضوعية: Drying Efficiency, Cherry Laurel, Toz Ürün Özellikleri, Fiziksel Özellikler, Dondurarak Kurutma, Kimyasal Özellikler, Physical Properties, Freeze Drying, Chemical Properties, İnce Tabaka Kurutma Modelleri, Thin Layer Drying Modelling, Food Engineering, Powders Properties, Enerji Tüketimi, Taflan, Gıda Mühendisliği

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7abee4a6a990fe868c8795be667c239a
    https://hdl.handle.net/11454/60269

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  9. 9
    KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ

    المؤلفون: TALİH, Meryem, DİRİM, Safiye Nur

    المصدر: Volume: 43, Issue: 3 461-475
    Gıda

    مصطلحات موضوعية: Fen, Science, Cherry laurel,freeze drying,drying agents,powder properties,morphological inspection, Taflan,dondurarak kurutma,kurutma yardımcı maddeleri,toz ürün özellikleri,morfolojik yapı

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::737a443ac87f1762c7f04cc0078bbe8f
    https://dergipark.org.tr/tr/pub/gida/issue/36239/365999

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  10. 10
    Dissertation/ Thesis
    Dondurarak kurutma yöntemi ile taflan (karayemiş) (Prunus laurocerasus L.) meyvesinin kurutulması ve örnek gıda sisteminde denenmesi ; Freeze drying of taflan (karayemiş) (Prunus laurocerasus L.) fruit and its testing in sample food systems

    المؤلفون: Talih, Meryem

    المساهمون: Dirim, Safiye Nur, Fen Bilimleri Enstitüsü

    مصطلحات موضوعية: Taflan, Dondurarak Kurutma, İnce Tabaka Kurutma Modelleri, Enerji Tüketimi, Fiziksel Özellikler, Kimyasal Özellikler, Toz Ürün Özellikleri, Cherry Laurel, Freeze Drying, Thin Layer Drying Modelling, Drying Efficiency, Physical Properties, Chemical Properties, Powders Properties

    وصف الملف: application/pdf

    Relation: Tez; https://hdl.handle.net/11454/60269

    الاتاحة: https://hdl.handle.net/11454/60269

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  11. 11
    DETERMINATION OF POWDER PROPERTIES OFSOME FREEZE DRIED FRUITS POWDER

    المؤلفون: DİRİM, S Nur, ÇALIŞKAN, Gülşah, ERGÜN, Kadriye

    المصدر: Volume: 40, Issue: 2 85-92
    Gıda

    مصطلحات موضوعية: Toz ürün özellikleri,dondurarak kurutma,maltodekstrin,C vitamini,kivi,balkabağı,ayva, Powder Properties,freeze drying,maltodextrin,Vitamin C,kiwi,pumpkin,quince

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::4d6dd80478e4f9cb3d20b9b540c83a9e
    https://dergipark.org.tr/tr/pub/gida/issue/43743/536787

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  12. 12
    Academic Journal
    DETERMINATION OF POWDER PROPERTIES OFSOME FREEZE DRIED FRUITS POWDER ; DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININTOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ

    المؤلفون: DİRİM, S Nur, ÇALIŞKAN, Gülşah, ERGÜN, Kadriye

    المصدر: Volume: 40, Issue: 2 85-92 ; 1300-3070 ; 1309-6273 ; Gıda

    مصطلحات موضوعية: Powder Properties,freeze drying,maltodextrin,Vitamin C,kiwi,pumpkin,quince, Toz ürün özellikleri,dondurarak kurutma,maltodekstrin,C vitamini,kivi,balkabağı,ayva

    وصف الملف: application/pdf

    Relation: https://dergipark.org.tr/tr/download/article-file/665319; https://dergipark.org.tr/tr/pub/gida/issue/43743/536787

    الاتاحة: https://dergipark.org.tr/tr/pub/gida/issue/43743/536787

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