Browsing by Author "Tomar, Oktay"
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Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds
Gök, Veli; Çağlar, Muhammed Yusuf; Tomar, Oktay (Campinas SP: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021)This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their ... -
Determination of the effect of different ground mustard seeds on quality characteristics of meatballs
Çağlar, Muhammed Yusuf; Gök, Veli; Tomar, Oktay; Akarca, Gökhan (Korean Soc Food Science Animal Resources, 2018)This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. ... -
The effect of cooking methods on some quality characteristics of gluteus medius
Gok, Veli; Uzun, Tamer; Tomar, Oktay; Çağlar, Muhammed Yusuf; Caglar, Abdullah (Soc Brasileira Ciencia Tecnologia Alimentos, 2019)In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, ... -
The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese
Tomar, Oktay; Akarca, Gokhan; Gok, Veli; Çağlar, Muhammed Yusuf (Wiley, 2020)In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage ...