Browsing 01) WOS İndeksli Yayınlar Koleksiyonu by Author "Kahyaoglu, Talip"
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Characterization of a new biodegradable edible film made from salep glucomannan
Kurt, Abdullah; Kahyaoglu, Talip (Elsevıer Scı Ltd, 2014)The aims of this study were to report the film-forming properties of salep glucomannan (SG) and characterize its physical, barrier, mechanical, sorption and thermal properties for the first time. Galactomannan films (LBG, ... -
Gelation and structural characteristics of deacetylated salep glucomannan
Kurt, Abdullah; Kahyaoglu, Talip (Elsevıer Scı Ltd, 2017)Controlled deacetylation of salep glucomannan (SGM) was performed in this study for the first time. SGM, with different degrees of deacetylation (DD), were prepared with the control sample. The rheological properties of ... -
Purification of glucomannan from salep: Part 1. Detailed rheological characteristics
Kurt, Abdullah; Kahyaoglu, Talip (Elsevıer Scı Ltd, 2017)The aim of this study was to investigate the effects of different extraction temperatures (25, 55 and 85 degrees C) on the rheological characteristics of glucomannan (GM) purified from salep. GM was isolated using the ... -
Purification of glucomannan from salep: Part 2. Structural characterization
Kurt, Abdullah; Kahyaoglu, Talip (Elsevıer Scı Ltd, 2017)The aim of this study was to. investigate the effects of different extraction temperatures (25, 55 and 85 degrees C) on the structural characteristics of glucomannan (GM) purified from salep. All extraction conditions ... -
Rheological properties and structural characterization of salep improved by ethanol treatment
Kurt, Abdullah; Kahyaoglu, Talip (Elsevıer Scı Ltd, 2015)Glucomannan is the main and important constituent of salep. The other contents are called as impurities. In this study, the removal of them was achieved by ethanol treatment to increase salep quality (40%, 50%, 60%, and ... -
The effect of gum tragacanth on the rheological properties of salep based ice cream mix
Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip (Elsevıer Scı Ltd, 2016)The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties ...
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