Biyomühendislik / Bioengineering by Institution Author "Aktar, Tugba"

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Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

DOGAN, Mahmut; Aktar, Tugba; Toker, Omer Said; Tatlisu, Nevruz Berna (TAYLOR & FRANCIS INC, 2015)

Physicochemical (pH, brix, and color), sensory (color, taste, odor, mouthfeeling, consistency, bitter flavor, and general acceptability), and rheological properties of the hot chocolate beverages including different cocoa ...
TACTILE SENSITIVITY and CAPABILITY OF SOFT-SOLID TEXTURE DISCRIMINATION

Aktar, Tugba; Ettelaie, Rammile; Chen, Jianshe; Holmes, Melvin (WILEY, 2015)

The sensation and perception of food texture is regulated by tactile-dominated mechanisms and therefore, it is believed that one’s capability in discriminating food textural properties could be related to one’s tactile ...