A novel gastronomy application technique for <scp>ready‐to‐eat</scp> salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking-Reference-Cited by-同舟云学术

A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking

Author:

Ceylan Zafer¹^ORCID,Unal Kubra²^ORCID,Kutlu Nazan³^ORCID,Meral Raciye⁴^ORCID,Balcı Beytullah Ahmet⁵^ORCID,Doğu Baykut Esra⁶^ORCID

Affiliation:

1. Faculty of Tourism, Department of Gastronomy and Culinary Arts Yüzüncü Yıl University Van Turkey

2. Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey

3. Department of Graduated Program Institute of Science, Yüzüncü Yıl University Van Turkey

4. Faculty of Engineering, Department of Food Engineering Yüzüncü Yıl University Van Turkey

5. Faculty of Fisheries, Department of Aquaculture Akdeniz University Antalya Turkey

6. Faculty of Tourism, Department of Gastronomy and Culinary Arts Medeniyet University Istanbul Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference52 articles.

3. Moleküler gastronomi bakış açısıyla gıdaların tat ve aroma algıları;Batu A.;Aydın Gastronomy,2017

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