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class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="105841480" href="https://www.academia.edu/Documents/in/Rheological_properties"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1","location":"/Ye%C5%9FimElmac%C4%B1","scheme":"https","host":"independent.academia.edu","port":null,"pathname":"/Ye%C5%9FimElmac%C4%B1","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Rheological properties"]}" data-trace="false" data-dom-id="Pill-react-component-74a1de52-598e-4808-a61b-2e1db2ba6a0a"></div> <div id="Pill-react-component-74a1de52-598e-4808-a61b-2e1db2ba6a0a"></div> </a><a 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id="Pill-react-component-e0801373-b6cd-4d44-93c4-28637f5d4da1"></div> </a></div></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Ye艧im Elmac谋</h3></div><div class="js-work-strip profile--work_container" data-work-id="87315183"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315183/G%C4%B1dalarda_U%C3%A7ucu_Bile%C5%9Fen_Analizinde_Kat%C4%B1_Faz_Mikroekstraksiyon_Ko%C5%9Fullar%C4%B1n%C4%B1n_Optimizasyonunda_Yan%C4%B1t_Y%C3%BCzey_Y%C3%B6nteminin_Kullan%C4%B1lmas%C4%B1"><img alt="Research paper thumbnail of G谋dalarda U莽ucu Bile艧en Analizinde Kat谋 Faz Mikroekstraksiyon Ko艧ullar谋n谋n Optimizasyonunda Yan谋t Y眉zey Y枚nteminin Kullan谋lmas谋" class="work-thumbnail" src="https://attachments.academia-assets.com/91559171/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315183/G%C4%B1dalarda_U%C3%A7ucu_Bile%C5%9Fen_Analizinde_Kat%C4%B1_Faz_Mikroekstraksiyon_Ko%C5%9Fullar%C4%B1n%C4%B1n_Optimizasyonunda_Yan%C4%B1t_Y%C3%BCzey_Y%C3%B6nteminin_Kullan%C4%B1lmas%C4%B1">G谋dalarda U莽ucu Bile艧en Analizinde Kat谋 Faz Mikroekstraksiyon Ko艧ullar谋n谋n Optimizasyonunda Yan谋t Y眉zey Y枚nteminin Kullan谋lmas谋</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture: Food Science and Technology</span><span>, Oct 2, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a7464bf2948bb7972998242df5d56d10" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559171,"asset_id":87315183,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559171/download_file?st=MTczMjQ0NjYwMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315183"><a 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Elmac谋","url":"https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315170"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315170/Application_of_Edible_Film_and_Coatings_Enriched_with_Active_Compounds_for_Fresh_and_Processed_Meat_and_Fish_Products"><img alt="Research paper thumbnail of Application of Edible Film and Coatings Enriched with Active Compounds for Fresh and Processed Meat and Fish Products" class="work-thumbnail" src="https://attachments.academia-assets.com/91559160/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315170/Application_of_Edible_Film_and_Coatings_Enriched_with_Active_Compounds_for_Fresh_and_Processed_Meat_and_Fish_Products">Application of Edible Film and Coatings Enriched with Active Compounds for Fresh and Processed Meat and Fish Products</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Received : 30/11/2020 Accepted : 22/03/2021 Food resources are rapidly depleting due to the incre...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Received : 30/11/2020 Accepted : 22/03/2021 Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or po...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e84d69ffe0ac55e4d2ad7d89f4b821b3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559160,"asset_id":87315170,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559160/download_file?st=MTczMjQ0NjYwMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315170"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315170"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315170; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315170]").text(description); $(".js-view-count[data-work-id=87315170]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315170; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315170']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315170, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e84d69ffe0ac55e4d2ad7d89f4b821b3" } } $('.js-work-strip[data-work-id=87315170]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315170,"title":"Application of Edible Film and Coatings Enriched with Active Compounds for Fresh and Processed Meat and Fish Products","translated_title":"","metadata":{"abstract":"Received : 30/11/2020 Accepted : 22/03/2021 Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315164"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315164/Use_of_SPME_in_Volatile_Compound_Analysis_and_Factors_Effecting_Extraction"><img alt="Research paper thumbnail of Use of SPME in Volatile Compound Analysis and Factors Effecting Extraction" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315164/Use_of_SPME_in_Volatile_Compound_Analysis_and_Factors_Effecting_Extraction">Use of SPME in Volatile Compound Analysis and Factors Effecting Extraction</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The SPME technique is a simple, rapid and sensitive sample preparation method that extracts the c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The SPME technique is a simple, rapid and sensitive sample preparation method that extracts the compounds of the matrix that are to be analyzed with a polymer-coated fiber. The fiber coating concentrates the sample matrix compounds by adsorption or adsorption. In this technique, extraction is carried out by dipping into or on the headspace of the product. The vapour phase of sample interacts with the fiber in headspace extraction technique but fiber is not in contact with the sample. Components in the vapour phase reach the fiber via diffusion. Since SPME technique, a fast and practical method of application, has been developed, it has a wide range of applications in fields such as food, environment and biology. SPME technique is widely used nowadays for volatile component analysis in foods. It is necessary to evaluate the parameters effecting the extraction in order to make the extraction to be performed effectively using the SPME technique. Extraction efficiency is effected by kin...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315164"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315164"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315164; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315164]").text(description); $(".js-view-count[data-work-id=87315164]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315164; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315164']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315164, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=87315164]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315164,"title":"Use of SPME in Volatile Compound Analysis and Factors Effecting Extraction","translated_title":"","metadata":{"abstract":"The SPME technique is a simple, rapid and sensitive sample preparation method that extracts the compounds of the matrix that are to be analyzed with a polymer-coated fiber. The fiber coating concentrates the sample matrix compounds by adsorption or adsorption. In this technique, extraction is carried out by dipping into or on the headspace of the product. The vapour phase of sample interacts with the fiber in headspace extraction technique but fiber is not in contact with the sample. Components in the vapour phase reach the fiber via diffusion. Since SPME technique, a fast and practical method of application, has been developed, it has a wide range of applications in fields such as food, environment and biology. SPME technique is widely used nowadays for volatile component analysis in foods. It is necessary to evaluate the parameters effecting the extraction in order to make the extraction to be performed effectively using the SPME technique. Extraction efficiency is effected by kin...","publication_date":{"day":null,"month":null,"year":2017,"errors":{}}},"translated_abstract":"The SPME technique is a simple, rapid and sensitive sample preparation method that extracts the compounds of the matrix that are to be analyzed with a polymer-coated fiber. The fiber coating concentrates the sample matrix compounds by adsorption or adsorption. In this technique, extraction is carried out by dipping into or on the headspace of the product. The vapour phase of sample interacts with the fiber in headspace extraction technique but fiber is not in contact with the sample. Components in the vapour phase reach the fiber via diffusion. Since SPME technique, a fast and practical method of application, has been developed, it has a wide range of applications in fields such as food, environment and biology. SPME technique is widely used nowadays for volatile component analysis in foods. It is necessary to evaluate the parameters effecting the extraction in order to make the extraction to be performed effectively using the SPME technique. Extraction efficiency is effected by kin...","internal_url":"https://www.academia.edu/87315164/Use_of_SPME_in_Volatile_Compound_Analysis_and_Factors_Effecting_Extraction","translated_internal_url":"","created_at":"2022-09-26T00:08:24.119-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":105841480,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Use_of_SPME_in_Volatile_Compound_Analysis_and_Factors_Effecting_Extraction","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":105841480,"first_name":"Ye艧im","middle_initials":null,"last_name":"Elmac谋","page_name":"Ye艧imElmac谋","domain_name":"independent","created_at":"2019-03-21T00:13:56.801-07:00","display_name":"Ye艧im Elmac谋","url":"https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1"},"attachments":[],"research_interests":[{"id":511,"name":"Materials Science","url":"https://www.academia.edu/Documents/in/Materials_Science"},{"id":4656,"name":"Chromatography","url":"https://www.academia.edu/Documents/in/Chromatography"},{"id":51372,"name":"Fiber","url":"https://www.academia.edu/Documents/in/Fiber"},{"id":161542,"name":"Solid Phase Microextraction","url":"https://www.academia.edu/Documents/in/Solid_Phase_Microextraction"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315159"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315159/Application_of_Plant_Based_Edible_Film_and_Coatings_for_Minimally_Processed_Fruits_and_Vegetables"><img alt="Research paper thumbnail of Application of Plant-Based Edible Film and Coatings for Minimally Processed Fruits and Vegetables" class="work-thumbnail" src="https://attachments.academia-assets.com/91559148/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315159/Application_of_Plant_Based_Edible_Film_and_Coatings_for_Minimally_Processed_Fruits_and_Vegetables">Application of Plant-Based Edible Film and Coatings for Minimally Processed Fruits and Vegetables</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture: Food Science and Technology</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Today鈥檚 consumers prefer foods with high nutritional value, functional properties and long shelf ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Today鈥檚 consumers prefer foods with high nutritional value, functional properties and long shelf life. Particularly, interest in fresh fruits and vegetables, which are ready for consumption due to their healthy and nutritious nature, is increasing. However, biological activities such as respiration and transpiration cause loss of water and soluble substances in fruits and vegetables and change the gas concentration in the environment during storage and this situation greatly affects critical quality parameters such as mass loss, nutritional value and shelf life. Minimal processing, such as peeling, cutting or shredding increases the surface area of fresh fruits and vegetables, reduces the shelf life by triggering a variety of enzymatic reactions. The edible film coating is a novel packaging method that is natural, environmental friendly, economic and easily applicable. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315144"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315144/Siyah_ve_Beyaz_Mersin_myrtus_communis_l_Meyvelerinin_%C5%9Eekerlemeye_%C4%B0%C5%9Flenmesi"><img alt="Research paper thumbnail of Siyah ve Beyaz Mersin myrtus communis l Meyvelerinin 艦ekerlemeye 陌艧lenmesi" class="work-thumbnail" src="https://attachments.academia-assets.com/91559139/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315144/Siyah_ve_Beyaz_Mersin_myrtus_communis_l_Meyvelerinin_%C5%9Eekerlemeye_%C4%B0%C5%9Flenmesi">Siyah ve Beyaz Mersin myrtus communis l Meyvelerinin 艦ekerlemeye 陌艧lenmesi</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Processing of candies from black and white myrtle (Myrtus communis L.) was aimed in this study. F...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Processing of candies from black and white myrtle (Myrtus communis L.) was aimed in this study. For this purpose, brix value was determined in the candy samples processed by using saccharose, corn syrup+ saccharose and corn syrup as osmotic agents, and suitable formulation was determined by sensory evaluation. Citric acid, ascorbic acid and calcium chloride was used as 1% of the fruit weight and fruit/sugar ratio as 1/1 in all three of the formulations. For the sensory evaluation of the candy samples, ranking test was applied and the samples were evaluated for appearance preference, sourness, sweetness and overall preference. The results of the statistical analysis of the ranking test of black and white candied myrtles showed that the samples produced by using corn syrup+saccharose were preferred significantly (p&lt;0.05) for appearance. Candied white myrtles produced with corn syrup were preferred significantly (p&lt;0.05) for sourness, and candied black myrtles produced with corn ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="021649b5e1e9f9fbfb6ecf9acd2b0bb4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559139,"asset_id":87315144,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559139/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315144"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315144"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315144; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315144]").text(description); $(".js-view-count[data-work-id=87315144]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315144; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315144']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315144, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "021649b5e1e9f9fbfb6ecf9acd2b0bb4" } } $('.js-work-strip[data-work-id=87315144]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315144,"title":"Siyah ve Beyaz Mersin myrtus communis l Meyvelerinin 艦ekerlemeye 陌艧lenmesi","translated_title":"","metadata":{"abstract":"Processing of candies from black and white myrtle (Myrtus communis L.) was aimed in this study. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315142"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315142/Sweetness_enhancement_and_sucrose_reduction_in_cookies_by_inhomogeneous_sucrose_distribution"><img alt="Research paper thumbnail of Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315142/Sweetness_enhancement_and_sucrose_reduction_in_cookies_by_inhomogeneous_sucrose_distribution">Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was m...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315142"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315142"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315142; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315142]").text(description); $(".js-view-count[data-work-id=87315142]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315142; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315142']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315142, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=87315142]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315142,"title":"Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution","translated_title":"","metadata":{"abstract":"Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was m...","publisher":"Journal of Food Measurement and Characterization","publication_date":{"day":null,"month":null,"year":2021,"errors":{}}},"translated_abstract":"Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was m...","internal_url":"https://www.academia.edu/87315142/Sweetness_enhancement_and_sucrose_reduction_in_cookies_by_inhomogeneous_sucrose_distribution","translated_internal_url":"","created_at":"2022-09-26T00:08:00.024-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":105841480,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Sweetness_enhancement_and_sucrose_reduction_in_cookies_by_inhomogeneous_sucrose_distribution","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":105841480,"first_name":"Ye艧im","middle_initials":null,"last_name":"Elmac谋","page_name":"Ye艧imElmac谋","domain_name":"independent","created_at":"2019-03-21T00:13:56.801-07:00","display_name":"Ye艧im Elmac谋","url":"https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar"},{"id":162196,"name":"Sucrose","url":"https://www.academia.edu/Documents/in/Sucrose"},{"id":3753242,"name":"Sweetness","url":"https://www.academia.edu/Documents/in/Sweetness"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315135"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315135/Aktif_Bile%C5%9Fenler_ile_Zenginle%C5%9Ftirilmi%C5%9F_Yenilebilir_Film_ve_Kaplamalar%C4%B1n_Taze_ve_%C4%B0%C5%9Flem_G%C3%B6rm%C3%BC%C5%9F_Et_ve_Bal%C4%B1k_%C3%9Cr%C3%BCnlerine_Uygulanmas%C4%B1"><img alt="Research paper thumbnail of Aktif Bile艧enler ile Zenginle艧tirilmi艧 Yenilebilir Film ve Kaplamalar谋n Taze ve 陌艧lem G枚rm眉艧 Et ve Bal谋k 脺r眉nlerine Uygulanmas谋" class="work-thumbnail" src="https://attachments.academia-assets.com/91559130/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315135/Aktif_Bile%C5%9Fenler_ile_Zenginle%C5%9Ftirilmi%C5%9F_Yenilebilir_Film_ve_Kaplamalar%C4%B1n_Taze_ve_%C4%B0%C5%9Flem_G%C3%B6rm%C3%BC%C5%9F_Et_ve_Bal%C4%B1k_%C3%9Cr%C3%BCnlerine_Uygulanmas%C4%B1">Aktif Bile艧enler ile Zenginle艧tirilmi艧 Yenilebilir Film ve Kaplamalar谋n Taze ve 陌艧lem G枚rm眉艧 Et ve Bal谋k 脺r眉nlerine Uygulanmas谋</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Food resources are rapidly depleting due to the increase in world population and ecological probl...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and c...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="cea8309a644e17ae0cf6ad0b9b1520fc" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559130,"asset_id":87315135,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559130/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315135"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315135"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315135; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315135]").text(description); $(".js-view-count[data-work-id=87315135]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315135; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315135']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315135, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "cea8309a644e17ae0cf6ad0b9b1520fc" } } $('.js-work-strip[data-work-id=87315135]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315135,"title":"Aktif Bile艧enler ile Zenginle艧tirilmi艧 Yenilebilir Film ve Kaplamalar谋n Taze ve 陌艧lem G枚rm眉艧 Et ve Bal谋k 脺r眉nlerine Uygulanmas谋","translated_title":"","metadata":{"abstract":"Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and c...","publisher":"Turkish Science and Technology Publishing (TURSTEP)","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Turkish Journal of Agriculture - Food Science and Technology"},"translated_abstract":"Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. 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In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers wi...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1078b15a7f106019a72cb6d039dc3b29" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559123,"asset_id":87315127,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559123/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315127"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315127"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315127; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315127]").text(description); $(".js-view-count[data-work-id=87315127]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315127; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315127']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315127, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1078b15a7f106019a72cb6d039dc3b29" } } $('.js-work-strip[data-work-id=87315127]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315127,"title":"Tarhana 脺retiminde Kullan谋lan Bu臒day Unu Alternatifleri","translated_title":"","metadata":{"abstract":"The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers wi...","publisher":"Turkish Science and Technology Publishing (TURSTEP)","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Turkish Journal of Agriculture - Food Science and Technology"},"translated_abstract":"The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers wi...","internal_url":"https://www.academia.edu/87315127/Tarhana_%C3%9Cretiminde_Kullan%C4%B1lan_Bu%C4%9Fday_Unu_Alternatifleri","translated_internal_url":"","created_at":"2022-09-26T00:07:48.237-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":105841480,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":91559123,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559123/thumbnails/1.jpg","file_name":"2200.pdf","download_url":"https://www.academia.edu/attachments/91559123/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Tarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559123/2200-libre.pdf?1664176215=\u0026response-content-disposition=attachment%3B+filename%3DTarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf\u0026Expires=1732450202\u0026Signature=HR--RpV6qsIXBf6vHPimAqZ70zMZqvXx8Zm4GWzJLmXHl3ZjOhRwZNR1BXqFurDQ0thCF9W8F6Wb0FDVLZUHnBdQvYa7~1gLsOTBNv~abPXyKXdsr5e5UbAvTldsaAJYx7~3WeA3Hbk8wBNEeg~8IEu~kaVieXdUCUPFLC1f5a6-7Kfumby0NwkrslplrFQbRkJzX0tdTZ3n9oaVrnAb1yLggt-dGgXgt8rVRfoARRVZPmQ~T5QqtJMWtiauVUtVuaTjs6XY7y1d8gACK-fRoYVlGWVh7TZaF0IvuQ8-Cl9JQ8WCE2ncwCtVezAjQLXf2cZQsPBcZ1VUh-fmfPLHDg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Tarhana_脺retiminde_Kullan谋lan_Bu臒day_Unu_Alternatifleri","translated_slug":"","page_count":7,"language":"tr","content_type":"Work","owner":{"id":105841480,"first_name":"Ye艧im","middle_initials":null,"last_name":"Elmac谋","page_name":"Ye艧imElmac谋","domain_name":"independent","created_at":"2019-03-21T00:13:56.801-07:00","display_name":"Ye艧im Elmac谋","url":"https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1"},"attachments":[{"id":91559123,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559123/thumbnails/1.jpg","file_name":"2200.pdf","download_url":"https://www.academia.edu/attachments/91559123/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Tarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559123/2200-libre.pdf?1664176215=\u0026response-content-disposition=attachment%3B+filename%3DTarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf\u0026Expires=1732450202\u0026Signature=HR--RpV6qsIXBf6vHPimAqZ70zMZqvXx8Zm4GWzJLmXHl3ZjOhRwZNR1BXqFurDQ0thCF9W8F6Wb0FDVLZUHnBdQvYa7~1gLsOTBNv~abPXyKXdsr5e5UbAvTldsaAJYx7~3WeA3Hbk8wBNEeg~8IEu~kaVieXdUCUPFLC1f5a6-7Kfumby0NwkrslplrFQbRkJzX0tdTZ3n9oaVrnAb1yLggt-dGgXgt8rVRfoARRVZPmQ~T5QqtJMWtiauVUtVuaTjs6XY7y1d8gACK-fRoYVlGWVh7TZaF0IvuQ8-Cl9JQ8WCE2ncwCtVezAjQLXf2cZQsPBcZ1VUh-fmfPLHDg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":91559125,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559125/thumbnails/1.jpg","file_name":"2200.pdf","download_url":"https://www.academia.edu/attachments/91559125/download_file","bulk_download_file_name":"Tarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559125/2200-libre.pdf?1664176205=\u0026response-content-disposition=attachment%3B+filename%3DTarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf\u0026Expires=1732450202\u0026Signature=LmA3lyZXymeBCFcRwqsXTfu-Ri6xsoQGghkld5SA9HmVePbRt6FGO2980OTDjsUjgrvVpzS-NVjG-ywgQvBXGHrm3xhvvWcAsD59N1NZCa4l~FnLwki0VuhoVx-5SaSwQOEm14tKnhwfd24gvgfhYI7uqKmzk4ldMXsdiHansFo84kB0VIfa7BflhVIsVuPDF-ZtLchh6l45aXgsYx2NgNnj-4tNzLWkw1cVYMSoNoqvC0eUt1-dUi1c2hBf9MOBVbbvVuywCe4swB7qGAZjuJafNcrYELYQRxiwGtY0nih-wGjaKUebUTrgr7n6sFsbVewyCe4tr9Y9m7itlzjPtQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":1467410,"name":"Wheat flour","url":"https://www.academia.edu/Documents/in/Wheat_flour"}],"urls":[{"id":24181151,"url":"http://www.agrifoodscience.com/index.php/TURJAF/article/viewFile/4175/2200"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315120"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315120/Su_Sertli%C4%9Finin_Filtre_Kahvenin_U%C3%A7ucu_Bile%C5%9Fenlerine_ve_Lezzetine_Etkisi"><img alt="Research paper thumbnail of Su Sertli臒inin Filtre Kahvenin U莽ucu Bile艧enlerine ve Lezzetine Etkisi" class="work-thumbnail" src="https://attachments.academia-assets.com/91559117/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315120/Su_Sertli%C4%9Finin_Filtre_Kahvenin_U%C3%A7ucu_Bile%C5%9Fenlerine_ve_Lezzetine_Etkisi">Su Sertli臒inin Filtre Kahvenin U莽ucu Bile艧enlerine ve Lezzetine Etkisi</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Water is the second important ingredient in coffee preparation after coffee type and affects the ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Water is the second important ingredient in coffee preparation after coffee type and affects the coffee quality. In this study, it was aimed to investigate the effects of four different water hardness (bottled, purified, medium hard and hard water) used in filter coffee preparation on volatile compounds and flavour of filter coffee. The highest number of volatile compounds were determined in filter coffee prepared using medium hard water (12 furan, 7 pyrazine, 3 pyrrole, 2 aldehyde, 1 furanone, 1 ketone, 1 pyridine and 1 thiophene group, totally 28 volatile compounds). It was determined that the hardness of the water used in the preparation of filter coffee affected the area percentages of 2-methylfuran, 2-methylbutanal, 5-methyl-3-hexanone, 1-methyl-1H-pyrrole, 2-vinyl-5-methylfuran, 2- (methoxymethyl) furan, dihydro-2-methyl- 3 (2H)-furanone, 2-ethyl-3-methyl-pyrazine, 3-ethyl-2.5-dimethyl-pyrazine, 2-furancarboxaldehyde, benzaldehyde, 2.2&#39;-bifuran and 2.2&#39;-methylenebisfur...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="095d4f8ed8cbd8cd106206f07306b4e0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559117,"asset_id":87315120,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559117/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315120"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315120"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315120; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315120]").text(description); $(".js-view-count[data-work-id=87315120]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315120; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315120']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315120, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "095d4f8ed8cbd8cd106206f07306b4e0" } } $('.js-work-strip[data-work-id=87315120]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315120,"title":"Su Sertli臒inin Filtre Kahvenin U莽ucu Bile艧enlerine ve Lezzetine Etkisi","translated_title":"","metadata":{"abstract":"Water is the second important ingredient in coffee preparation after coffee type and affects the coffee quality. In this study, it was aimed to investigate the effects of four different water hardness (bottled, purified, medium hard and hard water) used in filter coffee preparation on volatile compounds and flavour of filter coffee. The highest number of volatile compounds were determined in filter coffee prepared using medium hard water (12 furan, 7 pyrazine, 3 pyrrole, 2 aldehyde, 1 furanone, 1 ketone, 1 pyridine and 1 thiophene group, totally 28 volatile compounds). It was determined that the hardness of the water used in the preparation of filter coffee affected the area percentages of 2-methylfuran, 2-methylbutanal, 5-methyl-3-hexanone, 1-methyl-1H-pyrrole, 2-vinyl-5-methylfuran, 2- (methoxymethyl) furan, dihydro-2-methyl- 3 (2H)-furanone, 2-ethyl-3-methyl-pyrazine, 3-ethyl-2.5-dimethyl-pyrazine, 2-furancarboxaldehyde, benzaldehyde, 2.2\u0026#39;-bifuran and 2.2\u0026#39;-methylenebisfur...","publisher":"Turkish Science and Technology Publishing (TURSTEP)","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Turkish Journal of Agriculture - Food Science and Technology"},"translated_abstract":"Water is the second important ingredient in coffee preparation after coffee type and affects the coffee quality. In this study, it was aimed to investigate the effects of four different water hardness (bottled, purified, medium hard and hard water) used in filter coffee preparation on volatile compounds and flavour of filter coffee. The highest number of volatile compounds were determined in filter coffee prepared using medium hard water (12 furan, 7 pyrazine, 3 pyrrole, 2 aldehyde, 1 furanone, 1 ketone, 1 pyridine and 1 thiophene group, totally 28 volatile compounds). It was determined that the hardness of the water used in the preparation of filter coffee affected the area percentages of 2-methylfuran, 2-methylbutanal, 5-methyl-3-hexanone, 1-methyl-1H-pyrrole, 2-vinyl-5-methylfuran, 2- (methoxymethyl) furan, dihydro-2-methyl- 3 (2H)-furanone, 2-ethyl-3-methyl-pyrazine, 3-ethyl-2.5-dimethyl-pyrazine, 2-furancarboxaldehyde, benzaldehyde, 2.2\u0026#39;-bifuran and 2.2\u0026#39;-methylenebisfur...","internal_url":"https://www.academia.edu/87315120/Su_Sertli%C4%9Finin_Filtre_Kahvenin_U%C3%A7ucu_Bile%C5%9Fenlerine_ve_Lezzetine_Etkisi","translated_internal_url":"","created_at":"2022-09-26T00:07:42.358-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":105841480,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":91559117,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559117/thumbnails/1.jpg","file_name":"1977.pdf","download_url":"https://www.academia.edu/attachments/91559117/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Su_Sertliginin_Filtre_Kahvenin_Ucucu_Bil.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559117/1977-libre.pdf?1664176215=\u0026response-content-disposition=attachment%3B+filename%3DSu_Sertliginin_Filtre_Kahvenin_Ucucu_Bil.pdf\u0026Expires=1732450202\u0026Signature=gHEQZ7kLx-dy0YPXFrIVWeVe-ufjyOoKRXrGkOojMCvyYhF56YNEdAW3RbhW2hiFPpSI4NxN57lCOtbyEsC3FQJU31Wb62xeKRkESPM4W35yBb1rHE8kkoTwLBY3zORO3s6IwqLZ3hneR4B72E503RKKa1UNHmhap85eZauIT7vtldLkh-MKLiPVnQkoRnlxDt53viddiWt5-EnU94MdFljbnVHz9M~rVJkTSkzOUkdIs-a9PgSoS-dQfHKGZ1Iae2xX80M-ljRnMMiGU6fLsNRExMKtaooxEdjNiQx9i~Ce5MYVkGNPWqRjmV-s9Uy8KtUkMDsC-AhHclK43IXKbg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Su_Sertli臒inin_Filtre_Kahvenin_U莽ucu_Bile艧enlerine_ve_Lezzetine_Etkisi","translated_slug":"","page_count":9,"language":"tr","content_type":"Work","owner":{"id":105841480,"first_name":"Ye艧im","middle_initials":null,"last_name":"Elmac谋","page_name":"Ye艧imElmac谋","domain_name":"independent","created_at":"2019-03-21T00:13:56.801-07:00","display_name":"Ye艧im Elmac谋","url":"https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1"},"attachments":[{"id":91559117,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559117/thumbnails/1.jpg","file_name":"1977.pdf","download_url":"https://www.academia.edu/attachments/91559117/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Su_Sertliginin_Filtre_Kahvenin_Ucucu_Bil.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559117/1977-libre.pdf?1664176215=\u0026response-content-disposition=attachment%3B+filename%3DSu_Sertliginin_Filtre_Kahvenin_Ucucu_Bil.pdf\u0026Expires=1732450202\u0026Signature=gHEQZ7kLx-dy0YPXFrIVWeVe-ufjyOoKRXrGkOojMCvyYhF56YNEdAW3RbhW2hiFPpSI4NxN57lCOtbyEsC3FQJU31Wb62xeKRkESPM4W35yBb1rHE8kkoTwLBY3zORO3s6IwqLZ3hneR4B72E503RKKa1UNHmhap85eZauIT7vtldLkh-MKLiPVnQkoRnlxDt53viddiWt5-EnU94MdFljbnVHz9M~rVJkTSkzOUkdIs-a9PgSoS-dQfHKGZ1Iae2xX80M-ljRnMMiGU6fLsNRExMKtaooxEdjNiQx9i~Ce5MYVkGNPWqRjmV-s9Uy8KtUkMDsC-AhHclK43IXKbg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":91559114,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559114/thumbnails/1.jpg","file_name":"1977.pdf","download_url":"https://www.academia.edu/attachments/91559114/download_file","bulk_download_file_name":"Su_Sertliginin_Filtre_Kahvenin_Ucucu_Bil.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559114/1977-libre.pdf?1664176211=\u0026response-content-disposition=attachment%3B+filename%3DSu_Sertliginin_Filtre_Kahvenin_Ucucu_Bil.pdf\u0026Expires=1732450202\u0026Signature=ZRvnrRHlS7hemdHOti-B161UEQJe3zGZmWhw76cX~vpZEVz8kAb8jD1GsKLeK~ZNHspCbjIVXpiUY59x-lWLW6ZI4NFyGNgeycV1IISTLmGjlXTcDogvdXL00AB7jx5FjYO2nRF6~Jo3K6f0cN5996mSdTcC2EttYGd8yp4TaoTygbVsKdRtbiSp93PdS5BIWkTCgbUMYQ2wX67~xtY2NsD2ZOlcEZRKdhtMvDRTiQNE2jNdjUTNcFKIc~WoLXNesyF5OEv2uaCJ6W0WRdEGPWu8hVyi4jb~rZxToGS01y8kBru0a8LzanW9hqg5iQS6b~nt8wAozUY8pRldS5M~gg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":176553,"name":"Flavour","url":"https://www.academia.edu/Documents/in/Flavour"}],"urls":[{"id":24181147,"url":"http://agrifoodscience.org/index.php/TURJAF/article/viewFile/3885/1977"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315113"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315113/Quince_seed_mucilage_as_edible_coating_for_mandarin_fruit_determination_of_the_quality_characteristics_during_storage"><img alt="Research paper thumbnail of Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315113/Quince_seed_mucilage_as_edible_coating_for_mandarin_fruit_determination_of_the_quality_characteristics_during_storage">Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage</a></div><div class="wp-workCard_item"><span>Journal of Food Processing and Preservation</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">WOS: 000571569100001Today&#39;s consumers prefer foods that are practically prepared and ready fo...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">WOS: 000571569100001Today&#39;s consumers prefer foods that are practically prepared and ready for consumption. Therefore, global demand for the consumption of minimally processed fruits gained popularity. in this study, the use of quince (Cydonia oblonga) seed mucilage was investigated as an edible coating to extend the shelf life of mandarin fruit ready for consumption. the mucilage obtained from the quince seed extract was used for covering the mandarin slices and samples were stored at 4 degrees C for 10 days. Coating significantly delayed softening, reduced weight loss, and maintained color values of fruits. Sensory characteristics of coated mandarin were preserved. At the end of storage time, the values of antioxidant activity and total phenolic content of coated samples were significantly higher than control. the results of this study indicated that the use of quince seed extract preserved the sensory characteristics of mandarin fruits up to 7 days. Practical applications Novel packaging materials and methods to reduce postharvest quality losses in fruits during storage have attracted great interest in recent years. Edible film and coatings are one of the natural, cheap, and easy-to-apply methods that can be an alternative to chemical applications used to reduce storage losses. Edible coating applications combined with low-temperature storage are able to slow down metabolism in fruits and to retard microbial spoilage, while providing quality preservation of fruits. the present study provides information about the effect of quince seed mucilage as an edible coating on the quality characteristics of ready to eat mandarin slices. the quince seed edible coating is environmental friendly and it is a novel edible coating for improving the quality of fresh-cut fruits</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315113"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315113"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315113; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315113]").text(description); $(".js-view-count[data-work-id=87315113]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315113; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315113']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315113, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=87315113]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315113,"title":"Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage","translated_title":"","metadata":{"abstract":"WOS: 000571569100001Today\u0026#39;s consumers prefer foods that are practically prepared and ready for consumption. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315099"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315099/Polifenol_Oksidaz_Enzimi_ve_%C4%B0naktivasyon_Y%C3%B6ntemleri"><img alt="Research paper thumbnail of Polifenol Oksidaz Enzimi ve 陌naktivasyon Y枚ntemleri" class="work-thumbnail" src="https://attachments.academia-assets.com/91559098/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315099/Polifenol_Oksidaz_Enzimi_ve_%C4%B0naktivasyon_Y%C3%B6ntemleri">Polifenol Oksidaz Enzimi ve 陌naktivasyon Y枚ntemleri</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and taste formation and significant loss of nutritional value of the products. This affects the acceptability of the products by the consumers and causes economic losses. In this review, some characteristics of polyphenol oxidase enzyme in different fruits and vegetables have been reviewed and information about chemical antibrowning agents, thermal applications, irradiation applications and altern...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="36aa5a586b28e3be33efc8e01afde120" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559098,"asset_id":87315099,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559098/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315099"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315099"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315099; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315099]").text(description); $(".js-view-count[data-work-id=87315099]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315099; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315099']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315099, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "36aa5a586b28e3be33efc8e01afde120" } } $('.js-work-strip[data-work-id=87315099]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315099,"title":"Polifenol Oksidaz Enzimi ve 陌naktivasyon Y枚ntemleri","translated_title":"","metadata":{"abstract":"Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and taste formation and significant loss of nutritional value of the products. This affects the acceptability of the products by the consumers and causes economic losses. In this review, some characteristics of polyphenol oxidase enzyme in different fruits and vegetables have been reviewed and information about chemical antibrowning agents, thermal applications, irradiation applications and altern...","publisher":"Turkish Journal of Agriculture - Food Science and Technology (TURJAF)","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Turkish Journal of Agriculture - Food Science and Technology"},"translated_abstract":"Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and taste formation and significant loss of nutritional value of the products. This affects the acceptability of the products by the consumers and causes economic losses. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315096"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315096/Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Azalt%C4%B1lm%C4%B1%C5%9F_S%C3%BCtl%C3%BC_Tatl%C4%B1larda_Aroma_Sal%C4%B1n%C4%B1m%C4%B1_ve_Reolojik_%C3%96zelliklerin_%C4%B0ncelenmesi"><img alt="Research paper thumbnail of Ya臒陌莽eri臒i Azalt谋lm谋艧 S眉tl眉 Tatl谋larda Aroma Sal谋n谋m谋 ve Reolojik 脰zelliklerin 陌ncelenmesi" class="work-thumbnail" src="https://attachments.academia-assets.com/91559092/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315096/Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Azalt%C4%B1lm%C4%B1%C5%9F_S%C3%BCtl%C3%BC_Tatl%C4%B1larda_Aroma_Sal%C4%B1n%C4%B1m%C4%B1_ve_Reolojik_%C3%96zelliklerin_%C4%B0ncelenmesi">Ya臒陌莽eri臒i Azalt谋lm谋艧 S眉tl眉 Tatl谋larda Aroma Sal谋n谋m谋 ve Reolojik 脰zelliklerin 陌ncelenmesi</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and h...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mouthfeel, and especially flavor. To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, 位-carrageenan, 魏-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. Changes in fat content of dairy desserts with the use of substitutes affect color, rheology, texture, sensory perception, aroma release and percept...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ffa004e4cb85d8960c6001f8a8fa9685" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559092,"asset_id":87315096,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559092/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315096"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315096"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315096; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315096]").text(description); $(".js-view-count[data-work-id=87315096]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315096; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315096']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315096, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ffa004e4cb85d8960c6001f8a8fa9685" } } $('.js-work-strip[data-work-id=87315096]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315096,"title":"Ya臒陌莽eri臒i Azalt谋lm谋艧 S眉tl眉 Tatl谋larda Aroma Sal谋n谋m谋 ve Reolojik 脰zelliklerin 陌ncelenmesi","translated_title":"","metadata":{"abstract":"Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mouthfeel, and especially flavor. To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, 位-carrageenan, 魏-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315093"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315093/Taste_odor_interaction_in_chocolate_Use_of_different_aroma_substances_to_reduce_sugar_amount"><img alt="Research paper thumbnail of Taste-odor interaction in chocolate: Use of different aroma substances to reduce sugar amount" class="work-thumbnail" src="https://attachments.academia-assets.com/91559144/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315093/Taste_odor_interaction_in_chocolate_Use_of_different_aroma_substances_to_reduce_sugar_amount">Taste-odor interaction in chocolate: Use of different aroma substances to reduce sugar amount</a></div><div class="wp-workCard_item"><span>Istanbul Bilim University Florence Nightingale Journal of Medicine</span><span>, 2018</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9451b91886f68a6a6048415d55bcb79a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559144,"asset_id":87315093,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559144/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315093"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315093"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315093; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315089"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315089/Reduction_of_sucrose_by_inhomogeneous_distribution_in_cake_formulation"><img alt="Research paper thumbnail of Reduction of sucrose by inhomogeneous distribution in cake formulation" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315089/Reduction_of_sucrose_by_inhomogeneous_distribution_in_cake_formulation">Reduction of sucrose by inhomogeneous distribution in cake formulation</a></div><div class="wp-workCard_item"><span>Journal of Food Measurement and Characterization</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this study was to evaluate the possibility of using inhomogeneous sucrose distribution...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this study was to evaluate the possibility of using inhomogeneous sucrose distribution in cake formulations without changing the perceived sweetness of cakes with high sucrose content. For this purpose, control cake, 15% and 25% reduced sucrose content homogenous and inhomogeneous cake formulations were evaluated. In order to obtain inhomogeneous sucrose distribution in cakes the batter was prepared with different sucrose content and they were poured to the cake mould as three layers. The hardness values of the samples with inhomogeneous sucrose distribution (25.12聽N and 25.39聽N for 15% and 25% reduced sucrose content cakes with inhomogeneous distribution, respectively) were higher than the control sample (14.84聽N) and homogeneous sucrose distribution cakes (18.50聽N and 15.71聽N for 15% and 25% reduced sucrose content cake with homogeneous distribution, respectively). However, there were no difference between springiness, cohesiveness and resilience values. The cooking losses were increased with inhomogeneous sucrose distribution (15.98聽N and 15.40聽N for 15% and 25% reduced sucrose content cakes with homogeneous distribution, respectively); on the other hand specific volume values of sucrose reduced cakes with homogeneous and inhomogeneous sucrose distribution were not different. As a result of sensory evaluation, the hardness of the samples was perceived as the same. The sweetness of inhomogeneous formulations with 15% reduced sucrose content was the same as the control sample and higher than homogeneous formulation with 15% reduced sucrose content. In terms of overall liking, inhomogeneous formulation with 15% reduced sucrose content was liked as same as the control sample. In this study it was revealed that the sucrose content could be reduced by 15% without changing the perceived sweetness in the cakes with inhomogeneous sucrose distribution.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315089"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315089"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315089; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315089]").text(description); $(".js-view-count[data-work-id=87315089]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315089; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315089']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315089, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=87315089]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315089,"title":"Reduction of sucrose by inhomogeneous distribution in cake formulation","translated_title":"","metadata":{"abstract":"The aim of this study was to evaluate the possibility of using inhomogeneous sucrose distribution in cake formulations without changing the perceived sweetness of cakes with high sucrose content. For this purpose, control cake, 15% and 25% reduced sucrose content homogenous and inhomogeneous cake formulations were evaluated. In order to obtain inhomogeneous sucrose distribution in cakes the batter was prepared with different sucrose content and they were poured to the cake mould as three layers. The hardness values of the samples with inhomogeneous sucrose distribution (25.12聽N and 25.39聽N for 15% and 25% reduced sucrose content cakes with inhomogeneous distribution, respectively) were higher than the control sample (14.84聽N) and homogeneous sucrose distribution cakes (18.50聽N and 15.71聽N for 15% and 25% reduced sucrose content cake with homogeneous distribution, respectively). However, there were no difference between springiness, cohesiveness and resilience values. The cooking losses were increased with inhomogeneous sucrose distribution (15.98聽N and 15.40聽N for 15% and 25% reduced sucrose content cakes with homogeneous distribution, respectively); on the other hand specific volume values of sucrose reduced cakes with homogeneous and inhomogeneous sucrose distribution were not different. As a result of sensory evaluation, the hardness of the samples was perceived as the same. The sweetness of inhomogeneous formulations with 15% reduced sucrose content was the same as the control sample and higher than homogeneous formulation with 15% reduced sucrose content. In terms of overall liking, inhomogeneous formulation with 15% reduced sucrose content was liked as same as the control sample. 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The hardness values of the samples with inhomogeneous sucrose distribution (25.12聽N and 25.39聽N for 15% and 25% reduced sucrose content cakes with inhomogeneous distribution, respectively) were higher than the control sample (14.84聽N) and homogeneous sucrose distribution cakes (18.50聽N and 15.71聽N for 15% and 25% reduced sucrose content cake with homogeneous distribution, respectively). However, there were no difference between springiness, cohesiveness and resilience values. The cooking losses were increased with inhomogeneous sucrose distribution (15.98聽N and 15.40聽N for 15% and 25% reduced sucrose content cakes with homogeneous distribution, respectively); on the other hand specific volume values of sucrose reduced cakes with homogeneous and inhomogeneous sucrose distribution were not different. As a result of sensory evaluation, the hardness of the samples was perceived as the same. The sweetness of inhomogeneous formulations with 15% reduced sucrose content was the same as the control sample and higher than homogeneous formulation with 15% reduced sucrose content. In terms of overall liking, inhomogeneous formulation with 15% reduced sucrose content was liked as same as the control sample. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315170"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315170/Application_of_Edible_Film_and_Coatings_Enriched_with_Active_Compounds_for_Fresh_and_Processed_Meat_and_Fish_Products"><img alt="Research paper thumbnail of Application of Edible Film and Coatings Enriched with Active Compounds for Fresh and Processed Meat and Fish Products" class="work-thumbnail" src="https://attachments.academia-assets.com/91559160/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315170/Application_of_Edible_Film_and_Coatings_Enriched_with_Active_Compounds_for_Fresh_and_Processed_Meat_and_Fish_Products">Application of Edible Film and Coatings Enriched with Active Compounds for Fresh and Processed Meat and Fish Products</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Received : 30/11/2020 Accepted : 22/03/2021 Food resources are rapidly depleting due to the incre...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Received : 30/11/2020 Accepted : 22/03/2021 Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315164"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315164/Use_of_SPME_in_Volatile_Compound_Analysis_and_Factors_Effecting_Extraction"><img alt="Research paper thumbnail of Use of SPME in Volatile Compound Analysis and Factors Effecting Extraction" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315164/Use_of_SPME_in_Volatile_Compound_Analysis_and_Factors_Effecting_Extraction">Use of SPME in Volatile Compound Analysis and Factors Effecting Extraction</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The SPME technique is a simple, rapid and sensitive sample preparation method that extracts the c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The SPME technique is a simple, rapid and sensitive sample preparation method that extracts the compounds of the matrix that are to be analyzed with a polymer-coated fiber. The fiber coating concentrates the sample matrix compounds by adsorption or adsorption. In this technique, extraction is carried out by dipping into or on the headspace of the product. The vapour phase of sample interacts with the fiber in headspace extraction technique but fiber is not in contact with the sample. Components in the vapour phase reach the fiber via diffusion. Since SPME technique, a fast and practical method of application, has been developed, it has a wide range of applications in fields such as food, environment and biology. SPME technique is widely used nowadays for volatile component analysis in foods. It is necessary to evaluate the parameters effecting the extraction in order to make the extraction to be performed effectively using the SPME technique. Extraction efficiency is effected by kin...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315164"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315164"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315164; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315164]").text(description); $(".js-view-count[data-work-id=87315164]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315164; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315164']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315164, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=87315164]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315164,"title":"Use of SPME in Volatile Compound Analysis and Factors Effecting Extraction","translated_title":"","metadata":{"abstract":"The SPME technique is a simple, rapid and sensitive sample preparation method that extracts the compounds of the matrix that are to be analyzed with a polymer-coated fiber. 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Particularly, interest in fresh fruits and vegetables, which are ready for consumption due to their healthy and nutritious nature, is increasing. However, biological activities such as respiration and transpiration cause loss of water and soluble substances in fruits and vegetables and change the gas concentration in the environment during storage and this situation greatly affects critical quality parameters such as mass loss, nutritional value and shelf life. Minimal processing, such as peeling, cutting or shredding increases the surface area of fresh fruits and vegetables, reduces the shelf life by triggering a variety of enzymatic reactions. The edible film coating is a novel packaging method that is natural, environmental friendly, economic and easily applicable. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315144"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315144/Siyah_ve_Beyaz_Mersin_myrtus_communis_l_Meyvelerinin_%C5%9Eekerlemeye_%C4%B0%C5%9Flenmesi"><img alt="Research paper thumbnail of Siyah ve Beyaz Mersin myrtus communis l Meyvelerinin 艦ekerlemeye 陌艧lenmesi" class="work-thumbnail" src="https://attachments.academia-assets.com/91559139/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315144/Siyah_ve_Beyaz_Mersin_myrtus_communis_l_Meyvelerinin_%C5%9Eekerlemeye_%C4%B0%C5%9Flenmesi">Siyah ve Beyaz Mersin myrtus communis l Meyvelerinin 艦ekerlemeye 陌艧lenmesi</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Processing of candies from black and white myrtle (Myrtus communis L.) was aimed in this study. F...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Processing of candies from black and white myrtle (Myrtus communis L.) was aimed in this study. For this purpose, brix value was determined in the candy samples processed by using saccharose, corn syrup+ saccharose and corn syrup as osmotic agents, and suitable formulation was determined by sensory evaluation. Citric acid, ascorbic acid and calcium chloride was used as 1% of the fruit weight and fruit/sugar ratio as 1/1 in all three of the formulations. For the sensory evaluation of the candy samples, ranking test was applied and the samples were evaluated for appearance preference, sourness, sweetness and overall preference. The results of the statistical analysis of the ranking test of black and white candied myrtles showed that the samples produced by using corn syrup+saccharose were preferred significantly (p&lt;0.05) for appearance. Candied white myrtles produced with corn syrup were preferred significantly (p&lt;0.05) for sourness, and candied black myrtles produced with corn ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="021649b5e1e9f9fbfb6ecf9acd2b0bb4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559139,"asset_id":87315144,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559139/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315144"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315144"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315144; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315144]").text(description); $(".js-view-count[data-work-id=87315144]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315144; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315144']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315144, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "021649b5e1e9f9fbfb6ecf9acd2b0bb4" } } $('.js-work-strip[data-work-id=87315144]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315144,"title":"Siyah ve Beyaz Mersin myrtus communis l Meyvelerinin 艦ekerlemeye 陌艧lenmesi","translated_title":"","metadata":{"abstract":"Processing of candies from black and white myrtle (Myrtus communis L.) was aimed in this study. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315142"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315142/Sweetness_enhancement_and_sucrose_reduction_in_cookies_by_inhomogeneous_sucrose_distribution"><img alt="Research paper thumbnail of Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315142/Sweetness_enhancement_and_sucrose_reduction_in_cookies_by_inhomogeneous_sucrose_distribution">Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was m...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315142"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315142"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315142; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315142]").text(description); $(".js-view-count[data-work-id=87315142]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315142; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315142']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315142, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=87315142]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315142,"title":"Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution","translated_title":"","metadata":{"abstract":"Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was m...","publisher":"Journal of Food Measurement and Characterization","publication_date":{"day":null,"month":null,"year":2021,"errors":{}}},"translated_abstract":"Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was m...","internal_url":"https://www.academia.edu/87315142/Sweetness_enhancement_and_sucrose_reduction_in_cookies_by_inhomogeneous_sucrose_distribution","translated_internal_url":"","created_at":"2022-09-26T00:08:00.024-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":105841480,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Sweetness_enhancement_and_sucrose_reduction_in_cookies_by_inhomogeneous_sucrose_distribution","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":105841480,"first_name":"Ye艧im","middle_initials":null,"last_name":"Elmac谋","page_name":"Ye艧imElmac谋","domain_name":"independent","created_at":"2019-03-21T00:13:56.801-07:00","display_name":"Ye艧im Elmac谋","url":"https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar"},{"id":162196,"name":"Sucrose","url":"https://www.academia.edu/Documents/in/Sucrose"},{"id":3753242,"name":"Sweetness","url":"https://www.academia.edu/Documents/in/Sweetness"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315135"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315135/Aktif_Bile%C5%9Fenler_ile_Zenginle%C5%9Ftirilmi%C5%9F_Yenilebilir_Film_ve_Kaplamalar%C4%B1n_Taze_ve_%C4%B0%C5%9Flem_G%C3%B6rm%C3%BC%C5%9F_Et_ve_Bal%C4%B1k_%C3%9Cr%C3%BCnlerine_Uygulanmas%C4%B1"><img alt="Research paper thumbnail of Aktif Bile艧enler ile Zenginle艧tirilmi艧 Yenilebilir Film ve Kaplamalar谋n Taze ve 陌艧lem G枚rm眉艧 Et ve Bal谋k 脺r眉nlerine Uygulanmas谋" class="work-thumbnail" src="https://attachments.academia-assets.com/91559130/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315135/Aktif_Bile%C5%9Fenler_ile_Zenginle%C5%9Ftirilmi%C5%9F_Yenilebilir_Film_ve_Kaplamalar%C4%B1n_Taze_ve_%C4%B0%C5%9Flem_G%C3%B6rm%C3%BC%C5%9F_Et_ve_Bal%C4%B1k_%C3%9Cr%C3%BCnlerine_Uygulanmas%C4%B1">Aktif Bile艧enler ile Zenginle艧tirilmi艧 Yenilebilir Film ve Kaplamalar谋n Taze ve 陌艧lem G枚rm眉艧 Et ve Bal谋k 脺r眉nlerine Uygulanmas谋</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Food resources are rapidly depleting due to the increase in world population and ecological probl...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and c...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="cea8309a644e17ae0cf6ad0b9b1520fc" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559130,"asset_id":87315135,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559130/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315135"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315135"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315135; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315135]").text(description); $(".js-view-count[data-work-id=87315135]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315135; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315135']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315135, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "cea8309a644e17ae0cf6ad0b9b1520fc" } } $('.js-work-strip[data-work-id=87315135]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315135,"title":"Aktif Bile艧enler ile Zenginle艧tirilmi艧 Yenilebilir Film ve Kaplamalar谋n Taze ve 陌艧lem G枚rm眉艧 Et ve Bal谋k 脺r眉nlerine Uygulanmas谋","translated_title":"","metadata":{"abstract":"Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and c...","publisher":"Turkish Science and Technology Publishing (TURSTEP)","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Turkish Journal of Agriculture - Food Science and Technology"},"translated_abstract":"Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315127"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315127/Tarhana_%C3%9Cretiminde_Kullan%C4%B1lan_Bu%C4%9Fday_Unu_Alternatifleri"><img alt="Research paper thumbnail of Tarhana 脺retiminde Kullan谋lan Bu臒day Unu Alternatifleri" class="work-thumbnail" src="https://attachments.academia-assets.com/91559123/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315127/Tarhana_%C3%9Cretiminde_Kullan%C4%B1lan_Bu%C4%9Fday_Unu_Alternatifleri">Tarhana 脺retiminde Kullan谋lan Bu臒day Unu Alternatifleri</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this study was to investigate the possibilities of using various flour substitutes ins...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers wi...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1078b15a7f106019a72cb6d039dc3b29" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559123,"asset_id":87315127,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559123/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315127"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315127"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315127; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315127]").text(description); $(".js-view-count[data-work-id=87315127]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315127; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315127']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315127, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1078b15a7f106019a72cb6d039dc3b29" } } $('.js-work-strip[data-work-id=87315127]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315127,"title":"Tarhana 脺retiminde Kullan谋lan Bu臒day Unu Alternatifleri","translated_title":"","metadata":{"abstract":"The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers wi...","publisher":"Turkish Science and Technology Publishing (TURSTEP)","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Turkish Journal of Agriculture - Food Science and Technology"},"translated_abstract":"The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers wi...","internal_url":"https://www.academia.edu/87315127/Tarhana_%C3%9Cretiminde_Kullan%C4%B1lan_Bu%C4%9Fday_Unu_Alternatifleri","translated_internal_url":"","created_at":"2022-09-26T00:07:48.237-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":105841480,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":91559123,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559123/thumbnails/1.jpg","file_name":"2200.pdf","download_url":"https://www.academia.edu/attachments/91559123/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Tarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559123/2200-libre.pdf?1664176215=\u0026response-content-disposition=attachment%3B+filename%3DTarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf\u0026Expires=1732450202\u0026Signature=HR--RpV6qsIXBf6vHPimAqZ70zMZqvXx8Zm4GWzJLmXHl3ZjOhRwZNR1BXqFurDQ0thCF9W8F6Wb0FDVLZUHnBdQvYa7~1gLsOTBNv~abPXyKXdsr5e5UbAvTldsaAJYx7~3WeA3Hbk8wBNEeg~8IEu~kaVieXdUCUPFLC1f5a6-7Kfumby0NwkrslplrFQbRkJzX0tdTZ3n9oaVrnAb1yLggt-dGgXgt8rVRfoARRVZPmQ~T5QqtJMWtiauVUtVuaTjs6XY7y1d8gACK-fRoYVlGWVh7TZaF0IvuQ8-Cl9JQ8WCE2ncwCtVezAjQLXf2cZQsPBcZ1VUh-fmfPLHDg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Tarhana_脺retiminde_Kullan谋lan_Bu臒day_Unu_Alternatifleri","translated_slug":"","page_count":7,"language":"tr","content_type":"Work","owner":{"id":105841480,"first_name":"Ye艧im","middle_initials":null,"last_name":"Elmac谋","page_name":"Ye艧imElmac谋","domain_name":"independent","created_at":"2019-03-21T00:13:56.801-07:00","display_name":"Ye艧im Elmac谋","url":"https://independent.academia.edu/Ye%C5%9FimElmac%C4%B1"},"attachments":[{"id":91559123,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559123/thumbnails/1.jpg","file_name":"2200.pdf","download_url":"https://www.academia.edu/attachments/91559123/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Tarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559123/2200-libre.pdf?1664176215=\u0026response-content-disposition=attachment%3B+filename%3DTarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf\u0026Expires=1732450202\u0026Signature=HR--RpV6qsIXBf6vHPimAqZ70zMZqvXx8Zm4GWzJLmXHl3ZjOhRwZNR1BXqFurDQ0thCF9W8F6Wb0FDVLZUHnBdQvYa7~1gLsOTBNv~abPXyKXdsr5e5UbAvTldsaAJYx7~3WeA3Hbk8wBNEeg~8IEu~kaVieXdUCUPFLC1f5a6-7Kfumby0NwkrslplrFQbRkJzX0tdTZ3n9oaVrnAb1yLggt-dGgXgt8rVRfoARRVZPmQ~T5QqtJMWtiauVUtVuaTjs6XY7y1d8gACK-fRoYVlGWVh7TZaF0IvuQ8-Cl9JQ8WCE2ncwCtVezAjQLXf2cZQsPBcZ1VUh-fmfPLHDg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":91559125,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/91559125/thumbnails/1.jpg","file_name":"2200.pdf","download_url":"https://www.academia.edu/attachments/91559125/download_file","bulk_download_file_name":"Tarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/91559125/2200-libre.pdf?1664176205=\u0026response-content-disposition=attachment%3B+filename%3DTarhana_Uretiminde_Kullanilan_Bugday_Unu.pdf\u0026Expires=1732450202\u0026Signature=LmA3lyZXymeBCFcRwqsXTfu-Ri6xsoQGghkld5SA9HmVePbRt6FGO2980OTDjsUjgrvVpzS-NVjG-ywgQvBXGHrm3xhvvWcAsD59N1NZCa4l~FnLwki0VuhoVx-5SaSwQOEm14tKnhwfd24gvgfhYI7uqKmzk4ldMXsdiHansFo84kB0VIfa7BflhVIsVuPDF-ZtLchh6l45aXgsYx2NgNnj-4tNzLWkw1cVYMSoNoqvC0eUt1-dUi1c2hBf9MOBVbbvVuywCe4swB7qGAZjuJafNcrYELYQRxiwGtY0nih-wGjaKUebUTrgr7n6sFsbVewyCe4tr9Y9m7itlzjPtQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":1467410,"name":"Wheat flour","url":"https://www.academia.edu/Documents/in/Wheat_flour"}],"urls":[{"id":24181151,"url":"http://www.agrifoodscience.com/index.php/TURJAF/article/viewFile/4175/2200"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315120"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315120/Su_Sertli%C4%9Finin_Filtre_Kahvenin_U%C3%A7ucu_Bile%C5%9Fenlerine_ve_Lezzetine_Etkisi"><img alt="Research paper thumbnail of Su Sertli臒inin Filtre Kahvenin U莽ucu Bile艧enlerine ve Lezzetine Etkisi" class="work-thumbnail" src="https://attachments.academia-assets.com/91559117/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315120/Su_Sertli%C4%9Finin_Filtre_Kahvenin_U%C3%A7ucu_Bile%C5%9Fenlerine_ve_Lezzetine_Etkisi">Su Sertli臒inin Filtre Kahvenin U莽ucu Bile艧enlerine ve Lezzetine Etkisi</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Water is the second important ingredient in coffee preparation after coffee type and affects the ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Water is the second important ingredient in coffee preparation after coffee type and affects the coffee quality. In this study, it was aimed to investigate the effects of four different water hardness (bottled, purified, medium hard and hard water) used in filter coffee preparation on volatile compounds and flavour of filter coffee. The highest number of volatile compounds were determined in filter coffee prepared using medium hard water (12 furan, 7 pyrazine, 3 pyrrole, 2 aldehyde, 1 furanone, 1 ketone, 1 pyridine and 1 thiophene group, totally 28 volatile compounds). It was determined that the hardness of the water used in the preparation of filter coffee affected the area percentages of 2-methylfuran, 2-methylbutanal, 5-methyl-3-hexanone, 1-methyl-1H-pyrrole, 2-vinyl-5-methylfuran, 2- (methoxymethyl) furan, dihydro-2-methyl- 3 (2H)-furanone, 2-ethyl-3-methyl-pyrazine, 3-ethyl-2.5-dimethyl-pyrazine, 2-furancarboxaldehyde, benzaldehyde, 2.2&#39;-bifuran and 2.2&#39;-methylenebisfur...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="095d4f8ed8cbd8cd106206f07306b4e0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559117,"asset_id":87315120,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559117/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315120"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315120"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315120; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315120]").text(description); $(".js-view-count[data-work-id=87315120]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315120; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315120']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315120, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "095d4f8ed8cbd8cd106206f07306b4e0" } } $('.js-work-strip[data-work-id=87315120]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315120,"title":"Su Sertli臒inin Filtre Kahvenin U莽ucu Bile艧enlerine ve Lezzetine Etkisi","translated_title":"","metadata":{"abstract":"Water is the second important ingredient in coffee preparation after coffee type and affects the coffee quality. In this study, it was aimed to investigate the effects of four different water hardness (bottled, purified, medium hard and hard water) used in filter coffee preparation on volatile compounds and flavour of filter coffee. The highest number of volatile compounds were determined in filter coffee prepared using medium hard water (12 furan, 7 pyrazine, 3 pyrrole, 2 aldehyde, 1 furanone, 1 ketone, 1 pyridine and 1 thiophene group, totally 28 volatile compounds). It was determined that the hardness of the water used in the preparation of filter coffee affected the area percentages of 2-methylfuran, 2-methylbutanal, 5-methyl-3-hexanone, 1-methyl-1H-pyrrole, 2-vinyl-5-methylfuran, 2- (methoxymethyl) furan, dihydro-2-methyl- 3 (2H)-furanone, 2-ethyl-3-methyl-pyrazine, 3-ethyl-2.5-dimethyl-pyrazine, 2-furancarboxaldehyde, benzaldehyde, 2.2\u0026#39;-bifuran and 2.2\u0026#39;-methylenebisfur...","publisher":"Turkish Science and Technology Publishing (TURSTEP)","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Turkish Journal of Agriculture - Food Science and Technology"},"translated_abstract":"Water is the second important ingredient in coffee preparation after coffee type and affects the coffee quality. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315113"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315113/Quince_seed_mucilage_as_edible_coating_for_mandarin_fruit_determination_of_the_quality_characteristics_during_storage"><img alt="Research paper thumbnail of Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315113/Quince_seed_mucilage_as_edible_coating_for_mandarin_fruit_determination_of_the_quality_characteristics_during_storage">Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage</a></div><div class="wp-workCard_item"><span>Journal of Food Processing and Preservation</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">WOS: 000571569100001Today&#39;s consumers prefer foods that are practically prepared and ready fo...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">WOS: 000571569100001Today&#39;s consumers prefer foods that are practically prepared and ready for consumption. Therefore, global demand for the consumption of minimally processed fruits gained popularity. in this study, the use of quince (Cydonia oblonga) seed mucilage was investigated as an edible coating to extend the shelf life of mandarin fruit ready for consumption. the mucilage obtained from the quince seed extract was used for covering the mandarin slices and samples were stored at 4 degrees C for 10 days. Coating significantly delayed softening, reduced weight loss, and maintained color values of fruits. Sensory characteristics of coated mandarin were preserved. At the end of storage time, the values of antioxidant activity and total phenolic content of coated samples were significantly higher than control. the results of this study indicated that the use of quince seed extract preserved the sensory characteristics of mandarin fruits up to 7 days. Practical applications Novel packaging materials and methods to reduce postharvest quality losses in fruits during storage have attracted great interest in recent years. Edible film and coatings are one of the natural, cheap, and easy-to-apply methods that can be an alternative to chemical applications used to reduce storage losses. Edible coating applications combined with low-temperature storage are able to slow down metabolism in fruits and to retard microbial spoilage, while providing quality preservation of fruits. the present study provides information about the effect of quince seed mucilage as an edible coating on the quality characteristics of ready to eat mandarin slices. the quince seed edible coating is environmental friendly and it is a novel edible coating for improving the quality of fresh-cut fruits</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315113"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315113"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315113; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315113]").text(description); $(".js-view-count[data-work-id=87315113]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315113; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315113']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315113, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=87315113]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315113,"title":"Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage","translated_title":"","metadata":{"abstract":"WOS: 000571569100001Today\u0026#39;s consumers prefer foods that are practically prepared and ready for consumption. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315099"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315099/Polifenol_Oksidaz_Enzimi_ve_%C4%B0naktivasyon_Y%C3%B6ntemleri"><img alt="Research paper thumbnail of Polifenol Oksidaz Enzimi ve 陌naktivasyon Y枚ntemleri" class="work-thumbnail" src="https://attachments.academia-assets.com/91559098/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315099/Polifenol_Oksidaz_Enzimi_ve_%C4%B0naktivasyon_Y%C3%B6ntemleri">Polifenol Oksidaz Enzimi ve 陌naktivasyon Y枚ntemleri</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and taste formation and significant loss of nutritional value of the products. This affects the acceptability of the products by the consumers and causes economic losses. In this review, some characteristics of polyphenol oxidase enzyme in different fruits and vegetables have been reviewed and information about chemical antibrowning agents, thermal applications, irradiation applications and altern...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="36aa5a586b28e3be33efc8e01afde120" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559098,"asset_id":87315099,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559098/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315099"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315099"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315099; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315099]").text(description); $(".js-view-count[data-work-id=87315099]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315099; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315099']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315099, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "36aa5a586b28e3be33efc8e01afde120" } } $('.js-work-strip[data-work-id=87315099]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315099,"title":"Polifenol Oksidaz Enzimi ve 陌naktivasyon Y枚ntemleri","translated_title":"","metadata":{"abstract":"Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and taste formation and significant loss of nutritional value of the products. This affects the acceptability of the products by the consumers and causes economic losses. In this review, some characteristics of polyphenol oxidase enzyme in different fruits and vegetables have been reviewed and information about chemical antibrowning agents, thermal applications, irradiation applications and altern...","publisher":"Turkish Journal of Agriculture - Food Science and Technology (TURJAF)","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Turkish Journal of Agriculture - Food Science and Technology"},"translated_abstract":"Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and taste formation and significant loss of nutritional value of the products. This affects the acceptability of the products by the consumers and causes economic losses. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315096"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315096/Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Azalt%C4%B1lm%C4%B1%C5%9F_S%C3%BCtl%C3%BC_Tatl%C4%B1larda_Aroma_Sal%C4%B1n%C4%B1m%C4%B1_ve_Reolojik_%C3%96zelliklerin_%C4%B0ncelenmesi"><img alt="Research paper thumbnail of Ya臒陌莽eri臒i Azalt谋lm谋艧 S眉tl眉 Tatl谋larda Aroma Sal谋n谋m谋 ve Reolojik 脰zelliklerin 陌ncelenmesi" class="work-thumbnail" src="https://attachments.academia-assets.com/91559092/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315096/Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Azalt%C4%B1lm%C4%B1%C5%9F_S%C3%BCtl%C3%BC_Tatl%C4%B1larda_Aroma_Sal%C4%B1n%C4%B1m%C4%B1_ve_Reolojik_%C3%96zelliklerin_%C4%B0ncelenmesi">Ya臒陌莽eri臒i Azalt谋lm谋艧 S眉tl眉 Tatl谋larda Aroma Sal谋n谋m谋 ve Reolojik 脰zelliklerin 陌ncelenmesi</a></div><div class="wp-workCard_item"><span>Turkish Journal of Agriculture - Food Science and Technology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and h...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mouthfeel, and especially flavor. To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, 位-carrageenan, 魏-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. Changes in fat content of dairy desserts with the use of substitutes affect color, rheology, texture, sensory perception, aroma release and percept...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ffa004e4cb85d8960c6001f8a8fa9685" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559092,"asset_id":87315096,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559092/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315096"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315096"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315096; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315096]").text(description); $(".js-view-count[data-work-id=87315096]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315096; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315096']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315096, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ffa004e4cb85d8960c6001f8a8fa9685" } } $('.js-work-strip[data-work-id=87315096]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315096,"title":"Ya臒陌莽eri臒i Azalt谋lm谋艧 S眉tl眉 Tatl谋larda Aroma Sal谋n谋m谋 ve Reolojik 脰zelliklerin 陌ncelenmesi","translated_title":"","metadata":{"abstract":"Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315093"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315093/Taste_odor_interaction_in_chocolate_Use_of_different_aroma_substances_to_reduce_sugar_amount"><img alt="Research paper thumbnail of Taste-odor interaction in chocolate: Use of different aroma substances to reduce sugar amount" class="work-thumbnail" src="https://attachments.academia-assets.com/91559144/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315093/Taste_odor_interaction_in_chocolate_Use_of_different_aroma_substances_to_reduce_sugar_amount">Taste-odor interaction in chocolate: Use of different aroma substances to reduce sugar amount</a></div><div class="wp-workCard_item"><span>Istanbul Bilim University Florence Nightingale Journal of Medicine</span><span>, 2018</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9451b91886f68a6a6048415d55bcb79a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":91559144,"asset_id":87315093,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/91559144/download_file?st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NjYwMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315093"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315093"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315093; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="87315089"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/87315089/Reduction_of_sucrose_by_inhomogeneous_distribution_in_cake_formulation"><img alt="Research paper thumbnail of Reduction of sucrose by inhomogeneous distribution in cake formulation" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/87315089/Reduction_of_sucrose_by_inhomogeneous_distribution_in_cake_formulation">Reduction of sucrose by inhomogeneous distribution in cake formulation</a></div><div class="wp-workCard_item"><span>Journal of Food Measurement and Characterization</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this study was to evaluate the possibility of using inhomogeneous sucrose distribution...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this study was to evaluate the possibility of using inhomogeneous sucrose distribution in cake formulations without changing the perceived sweetness of cakes with high sucrose content. For this purpose, control cake, 15% and 25% reduced sucrose content homogenous and inhomogeneous cake formulations were evaluated. In order to obtain inhomogeneous sucrose distribution in cakes the batter was prepared with different sucrose content and they were poured to the cake mould as three layers. The hardness values of the samples with inhomogeneous sucrose distribution (25.12聽N and 25.39聽N for 15% and 25% reduced sucrose content cakes with inhomogeneous distribution, respectively) were higher than the control sample (14.84聽N) and homogeneous sucrose distribution cakes (18.50聽N and 15.71聽N for 15% and 25% reduced sucrose content cake with homogeneous distribution, respectively). However, there were no difference between springiness, cohesiveness and resilience values. The cooking losses were increased with inhomogeneous sucrose distribution (15.98聽N and 15.40聽N for 15% and 25% reduced sucrose content cakes with homogeneous distribution, respectively); on the other hand specific volume values of sucrose reduced cakes with homogeneous and inhomogeneous sucrose distribution were not different. As a result of sensory evaluation, the hardness of the samples was perceived as the same. The sweetness of inhomogeneous formulations with 15% reduced sucrose content was the same as the control sample and higher than homogeneous formulation with 15% reduced sucrose content. In terms of overall liking, inhomogeneous formulation with 15% reduced sucrose content was liked as same as the control sample. In this study it was revealed that the sucrose content could be reduced by 15% without changing the perceived sweetness in the cakes with inhomogeneous sucrose distribution.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="87315089"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="87315089"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 87315089; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=87315089]").text(description); $(".js-view-count[data-work-id=87315089]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 87315089; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='87315089']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 87315089, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=87315089]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":87315089,"title":"Reduction of sucrose by inhomogeneous distribution in cake formulation","translated_title":"","metadata":{"abstract":"The aim of this study was to evaluate the possibility of using inhomogeneous sucrose distribution in cake formulations without changing the perceived sweetness of cakes with high sucrose content. For this purpose, control cake, 15% and 25% reduced sucrose content homogenous and inhomogeneous cake formulations were evaluated. In order to obtain inhomogeneous sucrose distribution in cakes the batter was prepared with different sucrose content and they were poured to the cake mould as three layers. The hardness values of the samples with inhomogeneous sucrose distribution (25.12聽N and 25.39聽N for 15% and 25% reduced sucrose content cakes with inhomogeneous distribution, respectively) were higher than the control sample (14.84聽N) and homogeneous sucrose distribution cakes (18.50聽N and 15.71聽N for 15% and 25% reduced sucrose content cake with homogeneous distribution, respectively). However, there were no difference between springiness, cohesiveness and resilience values. The cooking losses were increased with inhomogeneous sucrose distribution (15.98聽N and 15.40聽N for 15% and 25% reduced sucrose content cakes with homogeneous distribution, respectively); on the other hand specific volume values of sucrose reduced cakes with homogeneous and inhomogeneous sucrose distribution were not different. As a result of sensory evaluation, the hardness of the samples was perceived as the same. The sweetness of inhomogeneous formulations with 15% reduced sucrose content was the same as the control sample and higher than homogeneous formulation with 15% reduced sucrose content. In terms of overall liking, inhomogeneous formulation with 15% reduced sucrose content was liked as same as the control sample. 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The hardness values of the samples with inhomogeneous sucrose distribution (25.12聽N and 25.39聽N for 15% and 25% reduced sucrose content cakes with inhomogeneous distribution, respectively) were higher than the control sample (14.84聽N) and homogeneous sucrose distribution cakes (18.50聽N and 15.71聽N for 15% and 25% reduced sucrose content cake with homogeneous distribution, respectively). However, there were no difference between springiness, cohesiveness and resilience values. The cooking losses were increased with inhomogeneous sucrose distribution (15.98聽N and 15.40聽N for 15% and 25% reduced sucrose content cakes with homogeneous distribution, respectively); on the other hand specific volume values of sucrose reduced cakes with homogeneous and inhomogeneous sucrose distribution were not different. As a result of sensory evaluation, the hardness of the samples was perceived as the same. The sweetness of inhomogeneous formulations with 15% reduced sucrose content was the same as the control sample and higher than homogeneous formulation with 15% reduced sucrose content. In terms of overall liking, inhomogeneous formulation with 15% reduced sucrose content was liked as same as the control sample. 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