ORCID "0000-0001-5763-2744" Gıda Mühendisliği Bölümü için listeleme
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Effect of dephytinization by fermentation and hydrothermal autoclaving treatments on the antioxidant activity, dietary fiber, and phenolic content of oat bran
Özkaya, Hazım; Özkaya, Berrin; Duman, Burcu; Türksoy, Seçil (American Chemical Society, 2017)Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant ... -
A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique - GlutoPeak
Türksoy, Seçil; Onar, Demet (MDPI, 2022)The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled ...