Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Özlem Özmutlu"'
Autor:
Simon Dirr, Özlem Özmutlu Karslioglu
Publikováno v:
Foods, Vol 13, Iss 20, p 3318 (2024)
Stinging nettle (Urtica dioica L.) has gained attention as a sustainable protein source due to its rich bioactive compound profile and medicinal properties, but research on optimizing its protein extraction remains limited. This research explores var
Externí odkaz:
https://doaj.org/article/fac2020154ab43cd812d5c5e73fd62f8
Publikováno v:
Foods, Vol 11, Iss 13, p 1922 (2022)
Due to its high-protein content of 60–70% on dry weight, Arthrospira platensis, has been considered as one of the most sought-after protein alternatives. However, the processing of Arthrospira platensis extract (spirulina, SP) in food is usually li
Externí odkaz:
https://doaj.org/article/b4086fa8455a4b95819501bb0fd6c438
Akademický článek
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Publikováno v:
Journal of Biomechanics. 40:137-148
The feeding mechanism of the sessile protozoon Opercularia asymmetrica (Oligohymenophorea, Peritrichia) relies on the cilia beat generating a flow field that convectively transports suspended particles and dissolved substances to the oral cavity of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8885d218a2cf33e150d09c20933f2c93
https://doi.org/10.1016/j.jbiomech.2005.11.006
https://doi.org/10.1016/j.jbiomech.2005.11.006
Publikováno v:
Innovative Food Science & Emerging Technologies. 7:161-168
This work is aimed at investigating phase change processes of water under high pressure by help of an in situ visualization technique. High Pressure Digital Particle Image Velocimetry and Thermography (HP-DPIV and HP-DPIT) techniques are applied to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4332c7f4ffb94fd192a77da220c12c2
https://doi.org/10.1016/j.ifset.2006.02.004
https://doi.org/10.1016/j.ifset.2006.02.004
Publikováno v:
Biotechnology and Bioengineering. 83:780-789
This numerical study evaluates the momentum and mass transfer in an immobilized enzyme reactor. The simulation is based on the solution of the three-dimensional Navier-Stokes equation and a scalar transport equation with a sink term for the transport
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbca465acb76aa5e2f05f8abc6010763
https://doi.org/10.1002/bit.10723
https://doi.org/10.1002/bit.10723
Publikováno v:
European Food Research and Technology. 213:38-42
Effects of different amounts of gluten, fat, emulsifier, and dextrose on the quality of breads baked in the microwave oven were investigated. Response surface methodology was used to optimize the formulation of microwave baked breads. Firmness, speci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8e0bf3039b9bfab7c9925faf8f92ff4
https://doi.org/10.1007/s002170100325
https://doi.org/10.1007/s002170100325
Publikováno v:
PAMM. 5:595-596
In this study, the first visualization of distributed phase change effects and thermodynamical properties under high pressure have been carried out by means of HP-DPIV and HP-DPIT (High Pressure Digital Particle Image Velocimetry and Thermography) me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80070ba8a149a42122e80b15e076d0d1
https://doi.org/10.1002/pamm.200510274
https://doi.org/10.1002/pamm.200510274
Publikováno v:
PAMM. 3:398-399
This numerical study evaluates the momentum and mass transfer in an immobilized enzyme reactor. The simulation gives detailed information of the local substrate and product concentrations with respect to external and internal transport limitations. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb430814d7075426fd0dbae3580fe633
https://doi.org/10.1002/pamm.200310471
https://doi.org/10.1002/pamm.200310471
Publikováno v:
Biotechnology & Bioengineering; 2003, Vol. 83 Issue 7, p780-789, 10p