Publications by authors named "Isıl Barutcu Mazi"
Article Synopsis
- The study looked at the differences in the ingredients of flour made from locusts at two different stages: when they are younger (fourth instar) and when they are adults.
- Adult locust flour has more fat and different colors compared to the flour from younger locusts, but they both have similar protein levels and other chemical parts.
- Both flours have important acids and proteins, and the adult locust flour has a special ingredient (GABA) that could make it a good source of protein for new and healthy food.
Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group.
View Article and Find Full Text PDF