Yazar "Gul, Hulya" için listeleme
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Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products
Acun, Sultan; Gul, Hulya; Seyrekoglu, Fadime (Wiley, 2025)This study investigated the physical, chemical, and phenolic properties of watermelon peel powder (WPP), watermelon rind powder (WRP), and watermelon seed powder (WSP) derived from watermelon (Crimson sweet) by-products ... -
CONSUMER ACCEPTABILITY OF BREAD PRODUCED FROM BY-PRODUCTS OF WINE INDUSTRY
Gul, Hulya; Gul, Mevlut; Turk-Asian, Sinem; Acun, Sultan; Nayir, Nahide; Sen, Hicran (PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2017)The aim of this study was to determine consumer acceptance for breads fortified with the grape pomace by products of wine industry. Pomaces were added to bread flour at 0, 5, 7.5 and 10% levels. After sensory analyses the ... -
Development and Quality Evaluation of Gluten-Free Wafer Sheets Enriched with Strawberry Powder for Use in the Production of Gluten-Free Ice Cream Cones
Gul, Hulya; Acun, Sultan; Korkmaz, Ayse Nur; Polat, Ebru; Saygili, Nurhan Sonay; Turker, Tugba (Univ Agricultural Sciences & Veterinary Medicine Cluj-Napoca, 2024)This study aimed to develop gluten-free wafer sheets (GFWS) by using strawberry powder (SP) with improved nutritional, technological, and sensory properties for use in gluten-free ice cream cone (GFIC) production. The ... -
EFFECT OF HEAT STABILIZED WHEAT GERM ON SOME PROPERTIES OF COOKIES
Gul, Hulya; Hayit, Fatma; Bicakci, Songul; Acun, Sultan (PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2018)The aim of this study was to evaluate the impact of heat stabilized wheat germ addition (HSWG) on the some chemical, physical and sensory quality of wheat flour cookies as well as to investigate the consumer's acceptability ... -
Effects of white cabbage powder on cookie quality
Gul, Hulya; Yanik, Alime; Acun, Sultan (WFL PUBL, 2013)It is well known that vegetables are good sources of natural antioxidants and dietary fiber. Vegetables in cabbage group have long been used in human nutrition due to their rich nutritional value, and also they are grown ...
