Browsing by Author "Pehlivanoglu, Halime"
Now showing items 1-4 of 4
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Characteristic properties of Muhlama
Imamoglu, Husniye; Pehlivanoglu, Halime; Nazli, Bulent; Cakir, Bilal (WILEY-BLACKWELL, 2016)The composition of muhlama, which consists of corn flour, butter, water, salt and either string, golot or minced curd cheese, was examined to determine its essential characteristics. Muhlama samples were collected from ... -
Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake
Pehlivanoglu, Halime; Ozulku, Gorkem; Yildirim, Rusen Metin; Demirci, Mehmet; Toker, Omer Said; Sagdic, Osman (WILEY, 2018)In the present study, two purposes were aimed: (a) Reduction of fat content of cakes using watery oleogels and (b) Reduction of saturated fatty acid contents of cakes using oleogels rich in unsaturated fatty acid composition ... -
Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
Pehlivanoglu, Halime; Demirci, Mehmet; Toker, Omer Said; Konar, Nevzat; Karasu, Salih; Sagdic, 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 ... -
Rheological properties of wax oleogels rich in high oleic acid
Pehlivanoglu, Halime; Demirci, Mehmet; Toker, Omer Said (TAYLOR & FRANCIS INC, 2018)Dual and triple combinations of high oleic acid sunflower oil (SO), SO, and blend oil (BO) were used to produce carnauba wax (CW) oleogels (OGs). Fatty acid composition, solid fat content (SFC), and rheological and textural ...
