Comprehensive LC‐MS/MS phenolic profiling of Arum elongatum plant and bioaccessibility of phenolics in their infusions

Autor: Gulay Ozkan, Fatma Betul Sakarya, Aslı Akdas, Mehmet Nuri Atalar, Cemil Aydoğan, Bayram Yurt, Esra Capanoglu

Publikováno v: eFood, Vol 5, Iss 1, Pp n/a-n/a (2024)

Abstract Arum elongatum has various bioactive compounds including phenolic acids and flavonoids that may have beneficial effects on human health. The main objectives of this study were to determine the phenolic profile of the A. elongatum plant toget

Externí odkaz: https://doaj.org/article/9e4395ce293a4a34bf3577e21eff0dee

Effect of In Vitro Digestion on the Phenolic Content of Herbs Collected from Eastern Anatolia

Autor: Gulay Ozkan, Fatma Betul Sakarya, Dilara Tas, Bayram Yurt, Sezai Ercisli, Esra Capanoglu

Publikováno v: ACS Omega, Vol 8, Iss 14, Pp 12730-12738 (2023)

Externí odkaz: https://doaj.org/article/da6d87944a72482b9ef07aee326f896e

Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product

Autor: Duygu Ozmen, Rusen Metin Yildirim, Kubra Bursa, Nasim Kian-pour, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Bayram Yurt

Publikováno v: International Journal of Gastronomy and Food Science. 31:100628

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::61d2e5d77f468cbbf19d63db875ca586
https://doi.org/10.1016/j.ijgfs.2022.100628

Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

Autor: Hasan Cankurt, Bayram Yurt, Mustafa Çavuş

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e67520, Published: 23 JUN 2021

In this study, by the addition of chicken egg the production possibilities of the block-typed processed cheese and the changes that occur on the various properties due to the storage of the produced cheese were analyzed. Before the blanching, three d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38cc51909396c39ce5d543ce52cef983
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100613

Utilization of the barberry extract in the confectionery products

Autor: Ibrahim Palabiyik, Didem Sözeri Atik, Bilal Bilgin, Bayram Yurt, Berkay Kopuk, Begüm Çoban

Publikováno v: LWT. 145:111362

In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color stability (ΔE) values were det

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ccd0bb2797daa3d0e34d047207ace8a9
https://doi.org/10.1016/j.lwt.2021.111362