Yazar "Tontul, Sultan Arslan" için listeleme
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Comprehensive analysis of botanical origin and amino acid composition of bee pollen samples from various regions of Turkey
Mutlu, Ceren; Uslu, Cihadiye Candal; Özkök, Aslı; Koç, Andaç; Özhanlı, Hazal; Akdeniz, Gökhan; Tontul, Sultan Arslan; Erbaş, Mustafa (Taylor and Francis, 2024)This study aimed to investigate the botanical diversity in bee pollen and amino acid composition of Turkish bee pollen samples collected from different regions. The monofloral bee pollen samples belonged to three different ... -
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
Tontul, Sultan Arslan; Uslu, Cihadiye Candal; Mutlu, Ceren; Erbaş, Mustafa (Springer India, 2021)Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for ... -
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
Gülcan, Ümmügülsüm; Uslu, Cihadiye Candal; Mutlu, Ceren; Tontul, Sultan Arslan; Erba, Mustafa (Elsevier Sci Ltd, 2020)The baking in N(2 )and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 mu g/kg. Additionally, the lowest HMF content ... -
Physicochemical, thermal, and sensory properties of blue corn (zea mays l.)
Mutlu, Ceren; Tontul, Sultan Arslan; Candal, Cihadiye; Kılıç, Özlem; Erbaş, Mustafa (Wiley, 2018)The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were ... -
Production of a minimally processed jelly candy for children using honey instead of sugar
Mutlu, Ceren; Tontul, Sultan Arslan; Erbaş, Mustafa (Elsevier Science, 2018)This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit ... -
The stages of candied chestnut production and the influence of the sorbitol used on their properties
Candal, Cihadiye; Mutlu, Ceren; Tontul, Sultan Arslan; Erbaş, Mustafa (Wageningen Academic Publishers, 2018)Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied ...
