نتائج البحث - "Hamza Goktas"

1

Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

المؤلفون: Hamza Goktas, Abdullah Baycar, Nevzat Konar, Mustafa Yaman, Osman Sagdic

المصدر: Journal of Food Measurement and Characterization.

مصطلحات موضوعية: General Chemical Engineering, Safety, Risk, Reliability and Quality, Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::555a742d9172f8c486e928cb9605920f
https://doi.org/10.1007/s11694-023-01871-2

Find this article in full text from Springer Verlag.

Find this article in full text from ProQuest

2

Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

المؤلفون: Hatice Bekiroglu, Hamza Goktas, Dila Karaibrahim, Fatih Bozkurt, Osman Sagdic

المساهمون: İstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümü, Hamza Göktaş / 0000-0001-9802-9378, Göktaş, Hamza, Hamza Göktaş / A-4558-2019, Hamza Göktaş / 57194016332

مصطلحات موضوعية: Cultural Studies, Volatile Compounds, Walnut Milk, Fat Content, Ice Cream, Vegan, digestive, oral, and skin physiology, food and beverages, skin and connective tissue diseases, human activities, Sensory Evaluation, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec09eca6e14e6aa61dcd3a7fe963c77d
https://hdl.handle.net/20.500.12713/2632

3

Piyasada Satılan Ticari Propolis Örneklerinin Biyoaktif Bileşenlerinin Belirlenmesi

المؤلفون: Osman Sağdiç, Salih Karasu, Hamza Goktas

المصدر: Issue: 19 19-31
Avrupa Bilim ve Teknoloji Dergisi

مصطلحات موضوعية: chemistry.chemical_classification, Propolis ürünleri,biyoaktif bileşen,fenolikler,flavonoid madde, Extraction (chemistry), Flavonoid, Mühendislik, Health benefits, Propolis, Raw material, Engineering, Halal food, Food supplement, chemistry, Food products, Propolis products,bioactive compounds,phenolics,flavonoids, Food science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::817ed7e20cbad6145f4f985cc0628eb5
https://doi.org/10.31590/ejosat.734204

4

The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread

المؤلفون: Derya Genc Polat, Abdullah Baycar, Nevzat Konar, Hamza Goktas, Osman Sagdic

المصدر: Food Science and Technology, Volume: 42, Article number: e66220, Published: 12 MAR 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

مصطلحات موضوعية: Chemistry, Nutrition. Foods and food supply, Coloring agents, chocolate spread, Plastic viscosity, Pigment, confectionery, visual_art, beetroot, visual_art.visual_art_medium, T1-995, TX341-641, Food science, color stability, Technology (General), functional foods, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b6acc1899fe20b487b6f31c8270f591
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100495&lng=en&tlng=en

5

Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

المؤلفون: Nevzat Konar, Hamza Goktas, Ender Sinan Poyrazoglu, Abdullah Baycar, Osman Sagdic

المصدر: Journal of Food Processing and Preservation. 45

مصطلحات موضوعية: White (horse), Chemistry, General Chemical Engineering, Carrot extract, Model study, General Chemistry, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::281f905e299f32460fff2d6becb7ffa5
https://doi.org/10.1111/jfpp.15392

View record at Wiley

6

Characterisation of probiotic properties of yeast strains isolated from kefir samples

المؤلفون: Hilal Dikmen, Osman Sagdic, Fatmanur Demirbaş, Enes Dertli, Hamza Goktas

المساهمون: İstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümü, Goktas, Hamza

مصطلحات موضوعية: biology, Chemistry, Process Chemistry and Technology, Kefir, Hydrophobicity, Bioengineering, biology.organism_classification, Probiotic, Saccharomyces, Yeast, law.invention, Auto-Aggregation, FT-IR, law, Food science, Auto-aggregation, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb773d72f1b018258c347e2e074bcacb
https://hdl.handle.net/20.500.12713/1994

7

Investigation effects of inulin degree of polymerization on compound chocolate quality

المؤلفون: Osman Sagdic, Nevzat Konar, Hamza Goktas, Omer Said Toker

المساهمون: İstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümü, Hamza Göktaş / 0000-0001-9802-9378, Göktaş, Hamza, Hamza Göktaş / A-4558-2019, Hamza Göktaş / 57194016332

مصطلحات موضوعية: chemistry.chemical_compound, Chemistry, General Chemical Engineering, media_common.quotation_subject, Inulin, Quality (business), General Chemistry, Food science, Degree of polymerization, Food Science, media_common