Yazar "Gündoǧdu, Engin" için listeleme
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Antioxidant Capacity, Oxidative Stability and Sensory Properties of Flavored Butter Using Dried Apricot Pulp
Bulut, Menekse; Gündoǧdu, Engin (Tarbiat Modares University, 2024)In this study, various concentrations of Dried Apricot Pulp (DAP) were added to butter at levels of 0, 15, 20, and 25%, and its effects on antioxidant capacity, oxidative stability, color, and sensory attributes were ... -
Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters
Gündoǧdu, Engin; Beşer, Musa (Elsevier Ltd, 30 August )This study investigated 29 butter samples from Trabzon, Turkey. Cholesterol contents ranged from 134.13 to 325 mg/100 g, α-tocopherol contents ranged from 1.62 to 3.37 mg/100 g, and β-carotene contents ranged from 4.46 to ...
