Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Water and Fat Distributions in MethylCellulose Coated Fried Chicken Nuggets
Date
2012-06-25
Author
Öztop, Halil Mecit
Mccarthy, Michael J
Mccarthy, Kathryn
Takhar, Pawan
Metadata
Show full item record
Item Usage Stats
52
views
0
downloads
Cite This
URI
https://hdl.handle.net/11511/74066
Collections
Unverified, Conference / Seminar
Suggestions
OpenMETU
Core
Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar
İlhan, Esmanur; Pocan, Pelin; Kruk, Danuta; Wojciechowski, Milosz; Osuch, Maciej; Markiewicz, Roksana; Jurga, Stefan; Öztop, Halil Mecit (2022-04-01)
Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. H-1 NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation con...
Water sorption isotherms of libyan date paste
Houssein, Taher Ahmad; Esin, Ali; Department of Food Engineering (2007)
water sorption isotherms of destoned and ground saiadey Jaul type dates were obtained at 30,40.50 C.using the gravimetric methods.Data were analyzed by applying the GAB,BAT ,Smith,Iglesias and Chrife,Halsey ,Henderson and Oswin Models.Isosteric heat of sorption value was calculated using the Clausius-Clapeyron Equation and tried to be as afunction of moisture content of dates. It was found that the experimental data fitted well to ,smith ,I glesias and Chirife ,Halsey, Henderson and Oswin equation, which ar...
Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry
Kruk, Danuta; Florek – Wojciechowska, Malgorzata; Masiewicz, Elzbieta; Öztop, Halil Mecit; Ploch-Jankowska, Anna; Duda, Piotr; Wilczynski, Slawomir (2021-06-01)
1H NMR relaxometry studies have been performed for different kinds of cheese in order to enquire into mechanisms of water mobility in the cheese structures. The exploited frequency range, from 4 kHz to 40 MHz, allowed probing water dynamics on a broad range of time scales. Two fractions of water of much different dynamical properties, referred to as confined-water and free-water, have been revealed. It has been demonstrated that dynamics of water molecules confined in the macromolecular matrix is about four...
Water-Rock Interactions in Geothermal Systems in the Framework of CO2 Storage
Elidemir, Sanem; Güleç, Nilgün Türkan (2020-02-25)
Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry
Kruk, Danuta; Florek-Wojciechowska, Małgorzata; Öztop, Halil Mecit; İlhan, Esmanur; Wieczorek, Zbigniew (2021-06-01)
1H Nuclear Magnetic Resonance relaxometry has been applied to reveal dynamical properties of water molecules embedded into egg yolk and white of three species: turkey, chicken and quail. Two fractions of water molecules, referred to as confined-water and free-water fractions, have been revealed. It has been demonstrated that translation diffusion of the confined-water fraction is three-dimensional. The dynamics of the confined-water has been quantitatively described in terms of diffusion coefficients and ro...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
H. M. Öztop, M. J. Mccarthy, K. Mccarthy, and P. Takhar, “Water and Fat Distributions in MethylCellulose Coated Fried Chicken Nuggets,” 2012, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/74066.