Yazar "Bozdoğan, Adnan" için Gıda Mühendisliği Bölümü listeleme
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Antioxidant potential of lactarius deliciosus and Pleurotus ostreatus from Amanos Mountains
Bozdoğan, Adnan; Ulukanlı, Zeynep; Bozok, Fuat; Eker, Tülin; Doğan, Hasan Hüseyin; Büyükalaca, Saadet (CENTRE EXCELLENCE MOLECULAR BIOLOGY-CEMB, 2018)Background: Edible mushrooms are considered as the significant source of minerals and vitamins. Lactarius deliciosus and Pleurotus ostreatus are the two known edible mushroom species because of their distinctive taste as ... -
Combined effects of oxalic acid treatment and modified atmosphere packaging on postharvest quality of loquats during storage
Öz, Ayşe Tülin; Kafkas, Ebru; Bozdoğan, Adnan (TUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY, 2016)Effectiveness of two different (3 mM and 6 mM) concentrations of oxalic acid (OA) application in combination with modified atmosphere packaging (MAP) on skin browning, fruit skin color (L*, a*, b*) values, fruit flesh ... -
Rheological behavior of sumac (Rhus coriaria L.) extract as affected by temperature and concentration and investigation of flow behavior with CFD
Bozdoğan, Adnan; Yaşar, Kurban; Söyler, Mustafa; Özalp, Coşkun (BIOINTERFACE RESEARCH APPLIED CHEMISTRY,, 2020)The purpose of this study is to investigate the theological properties of sumac extract indifferent concentrations at different temperatures as well as its flow behavior in sudden expansion contraction and at 90 elbow with ... -
The effect of yeast strain, immobilisation, and ageing time on the amount of free amino cids and amino acids in peptides of sparkling wines obtained from cv. dimrit grapes
Bozdoğan, Adnan; Canbaş, A. (SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV, DENNESIG, 2012)In this study, the influence of yeast strain, immobilisation, and ageing time with yeast were examined in relation to the amount of free amino acids and amino acids in the peptides of wines. Free and immobilised Saccharomyces ...