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| http://dx.doi.org/10.1007/s40519-017-0383-z | DOI Listing |
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Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process.
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Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag 59830, Turkey.
Poppy is an important edible plant containing bioactive components. This study aimed to produce good-tasting poppy sherbet by determining the content using a response surface methodology (RSM). At the same time, bioactive components, phenolic compounds, and color properties were investigated in optimum poppy sherbet during storage; 0.
View Article and Find Full Text PDFValidation of the Turkish version of the power of food scale in adult population.
Eat Weight Disord
May 2021
Department of Nutrition and Dietetics, Gazi University, Faculty of Health Sciences, Ankara, Turkey.
Purpose: The Power of Food Scale (PFS) is a tool for measuring the hedonic impact of food environments rich in palatable foods. The purpose of this study was to validate the Turkish version of PFS (PFS-Tr) in a large adult population.
Methods: Data were obtained from 505 Turkish adults aged between 19 and 64 years.
The Turkish Palatable Eating Motives Scale (T-PEMS): utility in predicting binge-eating eating and obesity risk in university students.
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Department of Psychology, The University of Alabama at Birmingham, Birmingham, AL, 35294-1170, USA.
Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte).
Meat Sci
October 2004
Food Engineering Department, Ege University Engineering Faculty, Turkey.
In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemical composition, cooking characteristics and sensory properties of Turkish type meatballs were evaluated. Cooking characteristics were evaluated by measuring cooking yield, fat retention, moisture retention, reduction in diameter and thickness and shrinkage. At each fat level, incorporation of CF significantly increased protein content but had no significant effect on fat content of cooked meatballs.
View Article and Find Full Text PDFEffects of naltrexone on food preference and concurrent behavioral responses in food-deprived rats.
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School of Psychology, University of Birmingham, United Kingdom.
Naltrexone (0.05-5.0 mg/kg, SC) was administered to food-deprived rats prior to a 15-min food-preference test.
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