Výsledky vyhledávání - "Barla Demirkoz A"

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Optimization of Supercritical Carbon Dioxide Extraction of Polyphenols from Black Rosehip and Their Bioaccessibility Using an In Vitro Digestion/Caco-2 Cell Model

Autor: Kadriye Nur Kasapoğlu, Johanita Kruger, Aslı Barla-Demirkoz, Mine Gültekin-Özgüven, Jan Frank, Beraat Özçelik

Publikováno v: Foods, Vol 12, Iss 4, p 781 (2023)

The fruits of Rosa pimpinellifolia are rich sources of (poly)phenols, however they are underutilized due to the limited information available. The influence of the pressure, temperature, and co-solvent concentration (aqueous ethanol) of the supercrit

Externí odkaz: https://doaj.org/article/675afdfec38f4fec981ec5f3360c7ce9

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Analysis of volatile flavour components by dynamic headspace analysis/gas chromatography-mass spectrometry in roasted pistachio extracts using supercritical carbon dioxide extraction and sensory analysis

Autor: Aslı Barla Demirkoz, Melis Karakaş, Pelin Bayramoğlu, Melike Üner

Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 973-982 (2018)

In this study, optimum process parameters for supercritical carbon dioxide (CO2) (SC-CO2) extraction of roasted pistachio (Pistacia vera L.) were investigated by depending on amount of the characteristic flavouring components (α-pinene, limonene-D,

Externí odkaz: https://doaj.org/article/43ebcd88a2a84a1c9c2b8acb12fa5774

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Extraction of Cocoa Butter from by-product Cocoa Bean Shells by using SC-CO2 Extraction and Investigation of Flavour Profile and Antioxidant Capacities

Autor: Ertan Şahin, Esra Çapanoğlu, Aslı Can Karaça, Aslı Barla Demirkoz

Publikováno v: Records of Agricultural and Food Chemistry. 2:27-40

Recently, sustainability in terms of making the life of humanity permanent is being by far the most important subject. In this study, the production of cocoa bean shell fat, a by-product obtained from supercritical carbon dioxide (SC-CO2) extraction,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::478def7757fe507f6c9e55f99a89fda3
https://doi.org/10.25135/rfac.7.2204.2419

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INVESTIGATION OF FLAVOUR PERMANENCE OF STRAWBERRY AND WATERMELON FLAVOURED CHEWING GUMS BY USING RETRONASAL AROMA TRAPPING DEVICE AND SENSORY ANALYSIS TECHNIQUES

Autor: Pinar UZUN, Ahmet Emir ÖZÜNAL, Hakan BAŞKAYA, Nuray DOĞAN, Sonay Merve GÜLAY, Büşra HANTAL, Aslı BARLA DEMİRKOZ

Publikováno v: Gıda. 47:408-419

Combining in vivo instrumental analysis with sensory evaluation techniques to analyze the release of volatile components from the gum matrix is gaining importance due to the flavour expectations of consumers. Besides consumers’ preferences and qual

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b8e0f3a4add1f48e9d48780ca9afe4d4
https://doi.org/10.15237/gida.gd21139

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ANTIOXIDANT CAPACITY AND FLAVOR PRESERVED HAZELNUT EXTRACT, MACERATION AND SC-CO2 EXTRACTION AND COMPARISON OF EXTRACTION METHODS.

Autor: BARLA-DEMIRKOZ, Asli^1,2 asli.barla@aromsa.com.tr, KARAKAS, Melis¹, BAYRAMOGLU, Pelin¹, UNER, Melike³

Publikováno v: GIDA: The Journal of Food. 2020, Vol. 45 Issue 4, p665-675. 11p.

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Sleeve Gastrektomi Operasyonu Geçiren Bireylerde Postoperatif Protein Tüketimi ve Gıda Takviyesi Kullanımının B12 Vitamin Değerlerine Etkisi. (Turkish)

Autor: DENİZ, Özge, BARLA DEMİRKOZ, Aslı

Publikováno v: Fenerbahce University Journal of Health Sciences (FBU-JOSH) / Fenerbahçe Üniversitesi Sağlık Bilimleri Dergisi; 2023, Vol. 3 Issue 3, p356-371, 16p

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