Yazar "Ozcelik, B." için listeleme
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Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk
Yuceer, M.; Ilyasoglu, H.; Ozcelik, B. (Oxford Univ Press, 2016)Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using beta-cyclodextrine, treated with a-amylase, and low-cholesterol mayonnaise produced. ... -
PRODUCTION OF STRUCTURED LIPIDS FROM HAZELNUT OIL WITH CONJUGATED LINOLEIC ACID BY LIPASE-CATALYZED ESTERIFICATION: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY
Bakir, N.; Ilyasoglu, H.; Yucetepe, A.; Kasapoglu, K. N.; Demircan, E.; Ozcelik, B. (Akademiai Kiado Rt, 2018)The aim of this study was to synthesize structured lipid from hazelnut oil with conjugated linoleic acid (CLA) by lipase-catalyzed esterification reaction. The incorporation of CLA into hazelnut oil was optimized by response ...
