Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Ali Ubeyitogullari"'
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100253- (2023)
Removal of undesired odor-active compounds from sorghum flour is vital for the widespread production of sorghum-based foods. This study investigated the use of supercritical carbon dioxide (SCCO2) for the extraction of volatile compounds (VCs) fro
Externí odkaz:
https://doaj.org/article/6e274871a4784902b81ff529fd65c4a9
Autor:
Ali Ubeyitogullari, Ozan N. Ciftci
Publikováno v:
Journal of CO2 Utilization, Vol 76, Iss , Pp 102565- (2023)
A novel green method to concentrate β-carotene was developed by (i) ethanolysis of triolein using a commercial immobilized lipase (Novozym 435) in a supercritical carbon dioxide (SC-CO2) bioreactor, and (ii) isolation of the produced fatty acid ethy
Externí odkaz:
https://doaj.org/article/74b6516b85ad4636a31bc4b4f5eb76dc
Autor:
Sumanjot Kaur, Ali Ubeyitogullari
Publikováno v:
Heliyon, Vol 9, Iss 3, Pp e14196- (2023)
Rice husk, a rice processing byproduct generated in large quantities (∼20% of the grain weight), creates a major disposal problem for the rice industry. However, rice husk contains high-value bioactive compounds that can provide potential health be
Externí odkaz:
https://doaj.org/article/0a3e256eb78141bda797b4749f10b0ba
Autor:
Ali Ubeyitogullari, Ozan N. Ciftci
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 553-563 (2022)
Tomato peel and seed from tomato processing industry are treated as waste; however, they contain lycopene, a high-value bioactive compound. In this study, lycopene was extracted from tomato peel and seed using supercritical carbon dioxide (SC–CO2)
Externí odkaz:
https://doaj.org/article/c9da6bbc933e419bbcd4a46cc2ec69e1
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100404- (2023)
In the present study, alginate-pectin (Al–P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP
Externí odkaz:
https://doaj.org/article/99bf59495c7d44628d994f06dbb97ebf
Autor:
Safoura Ahmadzadeh, Ali Ubeyitogullari
Publikováno v:
Foods, Vol 11, Iss 7, p 913 (2022)
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the
Externí odkaz:
https://doaj.org/article/6d995414de6b4765a4dab273f3f50aa2
Autor:
Arda Tuhanioglu, Ali Ubeyitogullari
Publikováno v:
ACS Food Science & Technology. 2:1879-1887
Sorghum bran, containing high-value lipids and phenolic compounds, is an underutilized food processing byproduct. This study developed and optimized a green method based on a sequential pure supercritical carbon dioxide (SC–CO2) and ethanol/water-m
Publikováno v:
Chemical Engineering Research and Design. 176:23-33
Isoamyl acetate esters were synthesized under supercritical CO2 (SC-CO2) in a continuous packed-bed reactor (PBR) using immobilized lipase (Novozym 435) as the catalyst. A fractional factorial design (24−1) was applied to evaluate the effects of pr
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21
Autor:
Sriloy Dey, Navam Hettiarachchy, Ali A. Bisly, Kaushik Luthra, Griffiths G. Atungulu, Ali Ubeyitogullari, Leandro Angel Mozzoni
Publikováno v:
Journal of food scienceREFERENCES. 87(11)
Increasing market demand for sustainable, environmentally friendly edible film materials has called for the development of new customizable production methods utilizing emerging technologies such as 3D printing. We hereby report a new method to gener