Yazar "Aktar, Tuğba" için Scopus İndeksli Yayınlar Koleksiyonu listeleme
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Chocolate aroma: Factors, importance and analysis
Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tuğba; Konar, Nevzat (Elsevier Science London, 2020)Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ... -
Determining the arrhenius kinetics of avocado oil: oxidative stability under rancimat test conditions
Aktar, Tuğba; Adal, Eda (Mdpi, 2019)Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its ... -
Human roughness perception and possible factors effecting roughness sensation
Aktar, Tuğba; Chen, Jianshe; Ettelaie, Rammile; Holmes, Melvin; Henson, Brian (Wiley, 2017)Surface texture sensation is significant for business success, in particular for solid surfaces for most of the materials; including foods. Mechanisms of roughness perception are still unknown, especially under different ... -
Perception of creaminess in foods
Upadhyay, Rituja; Aktar, Tuğba; Chen, Jianshe (Wiley, 2020)Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral ... -
Sensory and oral processing of semisolid foods
Aktar, Tuğba; Upadhyay, Rituja; Chen, Jianshe (Springer, 2019)Texture and mouthfeel are the most critical quality attributes influencing consumers’ acceptance and preference of a food product. As one of the most commonly consumed food types worldwide, semisolid (or soft solid) foods ... -
Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
Açan, Betül Gizem; Toker, Ömer Said; Aktar, Tuğba; Tamtürk, Faruk; Palabıyık, İbrahim; Konar, Nevzat (Wiley, 2020)In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin ...