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Sedef Aydin

As seen in: Wiley Online Library, MDPI
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Articles by Sedef Aydin

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

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By Muhammed Mustafa Ozcelik, Sedef Aydin, Ebru Aydin, Gulcan Ozkan
| Wiley Online Library Verified
1 INTRODUCTION Red cabbage (Brassica oleracea var. capitata f. rubra) features substantial red/purple leaves, grown in spring and harvested in autumn (Özbakir Özer et al., 2021), typically consumed as coleslaw, salad, and drink (Ávila et al., 2023). Red cabbage is highly nutritious and rich in bioactive components such as minerals, vitamins, oligosaccharides, anthocyanins, and flavonols (Drozdowska et al., 2020).
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A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

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By Ebru Aydin, Sebahattin Serhat Turgut, Sedef Aydin, Serife Cevik
| MDPI
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
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