Bölüm "İstanbul Medipol Üniversitesi, Güzel Sanatlar Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü" WoS İndeksli Yayınlar Koleksiyonu için listeleme
Toplam kayıt 2, listelenen: 1-2
-
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food
(Wiley, 2022)The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass ... -
Changes in chicken meat proteins during microwave and electric oven cooking
(Wiley, 2020)Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM ...