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1. Recovery of Bioactive Peptides from Food Wastes and Their Bioavailability Properties

2. Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques

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3. Effect of Ultrasound Washing Process on the Quality Parameters of Fresh Strawberry during Cold Storage

4. PRINCIPLES OF SPRAY DRYING AND FREEZE DRYING TECHNIQUES AND THEIR USE IN POWDER PRODUCTION FROM FOOD WASTES

6. The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (

7. Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties

10. Principles and recent applications of vacuum technology in the processing of dough-based cereal products: A comprehensive review

11. Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products

12. Dried Fig Processing, Quality Problems and Innovative Methods Developed by Food Industry

13. KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ

15. Single And Combined Decontamination Effects Of Power-Ultrasound, Peroxyacetic Acid And Sodium Chloride Sanitizing Treatments On Escherichia Coli, Bacillus Cereus And Penicillium Expansum Inoculated Dried Figs

17. The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

18. Optimization of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds from Stevia leaf

19. Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying

20. Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review