Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Asma Yakdhane"'
Autor:
Eya Yakdhane, Dóra Tőzsér, Oktay Haykir, Asma Yakdhane, Sabrine Labidi, Gabriella Kiskó, László Baranyai
Publikováno v:
MethodsX, Vol 13, Iss , Pp 102811- (2024)
The time-consuming nature of culturing methods has urged the exploration of rapid modern technologies. One promising alternative utilizes redox potential, which describes the oxidative changes within complex media, indicating oxygen and nutrient cons
Externí odkaz:
https://doaj.org/article/9c092ab776b34ba39d6519972d1255a0
Autor:
Donia Chaabane, Iman Mirmazloum, Asma Yakdhane, Emna Ayari, Krisztina Albert, Gyula Vatai, Márta Ladányi, András Koris, Arijit Nath
Publikováno v:
Bioengineering, Vol 10, Iss 6, p 657 (2023)
Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and
Externí odkaz:
https://doaj.org/article/a8acfd976bd24fcfaf8088a291f67fd3
Publikováno v:
Periodica Polytechnica Chemical Engineering. 66:354-366
Olive oil has been received a great importance around the globe because it provides unique functional value. Olive oil prevents the risks of several chronic and acute metabolic disorders because it is enriched with monounsaturated fatty acids, antiox
Autor:
András Koris, Sabrine Labidi, Anita Tolnay, Gyula Vatai, Arijit Nath, Asma Yakdhane, Donia Chaabane
Publikováno v:
Processes, Vol 9, Iss 295, p 295 (2021)
Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyu