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Akademický článek

Thiols and Their Uses in the Food Industry

Autor: İnci Cerit, Aslı Demirer, Eda Bülbül, Merve Yaman, Şeyma Nur Güngör, Omca Demirkol

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 5, Pp 1027-1038 (2020)

Studies have shown that many of the synthetic additives which are added to food for different purposes have negative impacts on human health. For this reason, researchers have focused on natural additives that can replace with synthetic ones and posi

Externí odkaz: https://doaj.org/article/8dd28caf0836443f8e5424d70dce7669

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OPTIMIZATION OF CAROTENOID EXTRACTION FROM INDUSTRIAL TOMATO WASTE BY RESPONCE SURFACE METHODOLOGY

Autor: İnci CERİT, Eda Nur ERDEM, Mahmut YILDIRIM, Mehmet Emin DURSUN, Sercan TEKGÜL, Zeynep KAYA, Omca DEMİRKOL

Publikováno v: GIDA / THE JOURNAL OF FOOD. :459-470

Bu çalışmada, bir domates işleme tesisinden temin edilen atıklardan geleneksel ve ultrason destekli yöntemle karotenoid ekstraksiyonu yapılmıştır. Çözücü olarak etil asetat kullanılmış ve yanıt yüzey yöntemi (response surface meth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::07c4dd6005669e1e781ec9efca39341f
https://doi.org/10.15237/gida.gd23012

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IMPROVED EXTRACTION OF BIOACTIVE COMPOUNDS FROM THE POLLENS OF TYPHA DOMINGENSIS WITH SEQUENTIAL CONVENTIONAL AND ULTRASOUND TREATMENT

Autor: Ayşe AVCI, İnci CERİT, Mohammed HAMK, Semra YILMAZER KESKİN

Publikováno v: GIDA / THE JOURNAL OF FOOD. :256-270

Typha domingensis pollen is obtained from staminate flowers of plant that is edible. In this study, bioactive compounds from pollen were extracted using ethanol and methanol with conventional method. Further ultrasonication was applied to the samples

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8f27018dbf59ed98d46bc68d62fecf6
https://doi.org/10.15237/gida.gd22129

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Influence of culture age and environmental conditions on the decolorization and biodegradation of Reactive Orange 13 by Bacillus sp. SBT8

Autor: Ayşe Avcı, Ayşe Yıldırım, İnci Cerit, Semra Yılmazer Keskin, Mohammed Hamk, Can Serkan Keskin, Omca Demirkol

Publikováno v: Biomass Conversion and Biorefinery. 13:4353-4363

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::995891219bfb93ddcf6cd716156022d9
https://doi.org/10.1007/s13399-022-03157-x

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Production of low-protein cocoa powder with enzyme-assisted hydrolysis

Autor: İnci Cerit, Könül Mehdizade, Ayşe Avcı, Omca Demirkol

Amino acid-related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low-protein cocoa powder with enzymatic hydrolysis an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c7e47a8dfacfe7877fb2e27ec254af41
https://doi.org/10.21203/rs.3.rs-2084395/v1

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Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans

Autor: İnci Cerit, Omca Demirkol, Ayşe Avcı, Betül Sena Arkan

Publikováno v: Food Science and Technology International. :108201322311544

The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric redu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bf87be6eefc1ce3b557a7f30c2371c7f
https://doi.org/10.1177/10820132231154429

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Oxidative stability of cocoa hazelnut cream enriched with inactive yeast cells

Autor: Omca Demirkol, Gamze Gül Yiğit, İnci Cerit

Publikováno v: Journal of Food Processing and Preservation. 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::23cbc83c41c0bc803e6e1273e651150c
https://doi.org/10.1111/jfpp.15567

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Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

Autor: İnci Cerit, Özlem Aktürk Gümüşay, Omca Demirkol

Publikováno v: Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 1009-1013 (2019)

Objective of this study was to investigate the changes of oxidative stress parameters in Chinese hamster ovary (CHO) cells exposed to xanthene food dyes (erythrosine and phloxine), commonly-used azo dyes in the food industry. For this purpose, glutat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a343d90f63ede8d2948b74b7e6d58235
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401009

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Thiols and Their Uses in the Food Industry

Autor: Omca Demirkol, Merve Yaman, Şeyma Nur Güngör, İnci Cerit, Aslı Demirer, Eda Bülbül

Yapılan çalışmalar gıdalara farklı amaçlar doğrultusunda eklenen sentetik katkı maddelerinin_x000D_ birçoğunun insan sağlığını olumsuz yönde etkilediğini ortaya koymaktadır. Bu sebeple,_x000D_ araştırmacılar hem sentetik katkı

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5bd923f6279cbc9966001f057be2569
https://hdl.handle.net/20.500.12619/76123

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