Browsing by Author "Karasu, Salih"
Now showing items 1-5 of 5
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Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and beta-carotene content and color quality of Rosehip dehydrated by different methods
Goztepe, Berna; Kayacan, Selma; Bozkurt, Fatih; Tomas, Merve; Sagdic, Osman; Karasu, Salih (Elsevier, 2022)This study aimed to determine the effect of different drying methods namely, hot air drying (HAD), freeze-drying (FD), vacuum drying (VD), and ultrasound-assisted vacuum drying (USVD) on drying kinetic, total bioactive ... -
Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread
Demirkesen-Bicak, Hilal; Arici, Muhammet; Yaman, Mustafa; Karasu, Salih; Sagdic, Osman (Mdpi, 2021)This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough ... -
The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion
Ozgolet, Muhammed; Yaman, Mustafa; Durak, Muhammed Zeki; Karasu, Salih (Elsevier Sci Ltd, 2022)The aim of this study was to investigate sourdough impact on the in vitro bioaccessibility of Glyoxal (GO) and methylglyoxal (MGO). Five sourdough bread and one white bread (control bread) were prepared to observe sourdough ... -
Effect of oil type and concentration on solid fat contents and rheological properties of watery oleogels
Pehlivanoglu, Halime; Akcicek, Alican; Can, Asli Muslu; Karasu, Salih; Demirci, Mehmet; Yilmaz, Mustafa Tahsin (Innovhub Ssi-Area Ssog, 2021)This study aims at evaluating the effect of oil type and concentration on solid fat contents and rheological properties of oleogels (OGs) prepared using different types of oils; namely, HOSO (High oleic sunflower oil), HO ... -
Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
Pehlivanoğlu, Halime; Demirci, Mehmet; Toker, Omer Said; Konar, Nevzat; Karasu, Salih; Sağdiç, Osman (Taylor & Francis INC, 2018)Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation ...
