Browsing by Author "İzli, Gökçen"
Now showing items 1-12 of 12
-
Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh-cut quince fruit (Cydonia oblonga Mill.)
Yildiz, Gulcin; İzli, Gökçen; Aadil, Rana Muhammad (Wiley, 2020)The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 degrees C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic ... -
Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains
Unal, Halil; İzli, Gökçen; Izli, Nazmi; Asik, Baris Bulent (Taylor & Francis Ltd, 2017)Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Gune variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and ... -
Convective Drying Kinetics and Quality Parameters of European Cranberrybush
Taşkın, Onur; İzli, Gökçen; İzli, Nazmi (2018)In this research, the effects of convective drying (60, 70, 80 and 90 °C) techniques on the drying kinetics, color, antioxidant capacity and total phenolic content of European cranberrybush were investigated in detail. To ... -
The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds
Yildiz, Gulcin; İzli, Gökçen (Wiley, 2019)The study was conducted to examine the effect of ultrasound (US) pretreatment on physical and chemical/nutritional attributes of freeze-dried quince slices. The quince fruits were washed, hand-peeled and cut with a dimension ... -
Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples
İzli, Gökçen; Yildiz G. (Bellwether Publishing, Ltd., 2021)This work was undertaken to evaluate the impact of high-intensity ultrasound (HUS) pre-treatment on some quality characteristics of convective-dried (CVD) quince fruit pieces at different temperatures (50, 60, 70, and 80 ... -
Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri
İzli, Gökçen (2018)Bu çalışmada; mikrodalga-sıcak hava kombinasyonu kurutma yönteminin küp ve halka şeklinde hazırlanan armut meyvelerinin renk parametreleri, toplam fenolik madde miktarı ve antioksidan kapasitesi değerleri üzerine etkileri ... -
Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple
Izli, Nazmi; İzli, Gökçen; Taskin, Onur (Taylor & Francis Ltd, 2018)In this study, the effects of convective (60, 70, 80 and 90 degrees C), microwave (120 and 350W) and freeze-drying methods on the drying kinetics, color, total phenolic (TP) content and antioxidant capacity of pineapples ... -
Influence of different drying techniques on drying parameters of mango
Izli, Nazmi; İzli, Gökçen; Taskin, Onur (Soc Brasileira Ciencia Tecnologia Alimentos, 2017)This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 degrees C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango ... -
Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo
Yildiz, Gulcin; İzli, Gökçen (Wiley, 2019)The present study investigated the effects of microwave (90 and 160 W) and combined microwave-convective (90 W-55 degrees C, 90 W-65 degrees C, 90 W-75 degrees C, 160 W-55 degrees C, 160 W-65 degrees C and 160 W-75 degrees ... -
Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying
Taskin, Onur; İzli, Gökçen; Izli, Nazmi (Taylor and Francis Ltd., 2021)This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush ... -
Quality retention in pumpkin powder dried by combined microwave-convective drying
İzli, Gökçen; Yildiz, Gulcin; Berk, Senel Ecem (Springer, 2022)Three distinct drying methods, microwave drying (MWD), convective drying (CVD) and microwave-convective drying (MWCVD) with a grinding process were applied to obtain pumpkin powder. The effects of CVD (60, 70 & 80 °C), MWD ... -
Rehydration, pH, brix, titrable acidity and color variations of infrared and microwave dried European Cranberrybush
Taskin, O.; Izli, N.; İzli, Gökçen (Agrimedia Gmbh, 2019)This work aims at investigating rehydration, pH, brix, titrable acidity and color in infrared and microwave drying of European Cranberrybush. Drying experiments were carried out at infrared temperature of 60, 70 and 80 ...
