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Comparison of quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporations. (2021)
Journal Article
DEVSEREN, E., OKUT, D., KOÇ, M., KARATAŞ, H. and KAYMAK-ERTEKIN, F. 2021. Comparison of quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporations. Anais da Academia Brasileira de Ciências/Annals of the Brazilian Academy of Sciences [online], 93(1), e20200215. Available from: https://doi.org/10.1590/0001-3765202120200215

Herein we report a comparison study of the quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp (5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed evaporatio... Read More about Comparison of quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporations..

Effect of vacuum cooking process conditions on color, textural, microstructural and sensory properties of beef. (2020)
Journal Article
DEVSEREN, E., OKUT, D., KOÇ, M., KARATAŞ, H. and KAYMAK-ERTEKIN, F. 2020. Effect of vacuum cooking process conditions on color, textural, microstructural and sensory properties of beef. Akademik gida [online], 18(4), pages 347-356. Available from: https://doi.org/0.24323/akademik-gida.850826

In this study, the effect of vacuum cooking conditions (temperature and time) on the color, textural, microstructural and sensory quality of beef samples was investigated. In order to determine the optimum cooking temperature (60-90ºC) and time (80-1... Read More about Effect of vacuum cooking process conditions on color, textural, microstructural and sensory properties of beef..