Yazar "Aktar, Tuğba" için 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 ... -
Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach
Adal, Eda; Aktar, Tuğba (2022)Pomegranate (Punica granatum L.) is a fruit that grows in most tropical and subtropical regions. It has 52% aril, consisting of 78% juice which is used as; juice, molasses, jam, wine, and dried kernels. Potential health ... -
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 ... -
Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt
Bulut, Menekşe; Adal, Eda; Aktar, Tuğba (2022)Yogurt is a coagulated dairy product that is fermented by typical starter cultures. Yogurt has the highest demand rate among fermented products due to its sensory properties. Well-consumed food ... -
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 ... -
Use of Microalgae Biomass for Fortification of Food Products from Grain
Bazarnova, Julia; Nilova, Liudmila; Trukhina, Elena; Bernavskaya, Maya; Smyatskaya, Yulia; Aktar, Tuğba (2021)This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of ... -
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 ...
