Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Cavit Bircan"'
Publikováno v:
Food Chemistry. 283:637-645
Significant amount of bran is discarded from sesame processing plants and yet it is seen as waste or animal feed. This study for the first time designed to recover protein and antioxidant compounds from sesame bran. In this respect, effectiveness of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a8649f4b12eb92a829e044ebad7dceb
https://doi.org/10.1016/j.foodchem.2019.01.077
https://doi.org/10.1016/j.foodchem.2019.01.077
Optimization of steviol glycosides and polyphenols extraction from stevia leaves for maceration, microwave-assisted (MAE) and ultrasound-assisted (UAE) techniques were performed by investigating the effects of process variables using response surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f3c43fdf9273411b391f5be791fbbe
Publikováno v:
Gıda, Vol 42, Iss 2, Pp 145-154 (2017)
Çalışmanın amacı farklı ısıtma tekniklerinin fındık ve kanola yağlarının sterol bileşimine etkisini belirlemektir. Bu amaçla, 50 ml rafine fındık ve rafine kanola yağı mikrodalga fırında 650 W güçte 1, 3, 5 ve 10 dk bekletilmi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::be9a1dbff0d031bb48576bd23a719719
http://dergipark.gov.tr/gidader/issue/27484/289037?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/27484/289037?publisher=gidadernegi
Autor:
Mehmet Karaaslan, Ahmet Görgüç, Özge Uygun, Cavit Bircan, Hasan Vardin, Seda Ersus Bilek, Fatih Mehmet Yılmaz
Publikováno v:
Critical reviews in food science and nutrition. 59(22)
Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a269b20802a5a1e177f6c19d4e1b8895
https://pubmed.ncbi.nlm.nih.gov/30040438
https://pubmed.ncbi.nlm.nih.gov/30040438
Publikováno v:
Volume: 42, Issue: 2 145-154
Gıda
Gıda
Çalışmanın amacı farklı ısıtma tekniklerinin fındık vekanola yağlarının sterol bileşimine etkisini belirlemektir. Bu amaçla, 50 ml rafinefındık ve rafine kanola yağı mikrodalga fırında 650 W güçte 1, 3, 5 ve 10 dkbekletilmiş;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::90b81dc1c7f550ebd3ae1394d9027119
https://dergipark.org.tr/tr/pub/gida/issue/27484/289037
https://dergipark.org.tr/tr/pub/gida/issue/27484/289037
Publikováno v:
GIDA / THE JOURNAL OF FOOD.
Calismanin amaci farkli isitma tekniklerinin findik ve kanola yaglarinin sterol bilesimine etkisini belirlemektir. Bu amacla, 50 ml rafine findik ve rafine kanola yagi mikrodalga firinda 650 W gucte 1, 3, 5 ve 10 dk bekletilmis; isitma sonunda yag or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcccc1a805dd8898b3327e3040945d2b
https://doi.org/10.15237/gida.gd16086
https://doi.org/10.15237/gida.gd16086
Autor:
Cavit Bircan
Publikováno v:
Food Additives and Contaminants: Part B. 2:171-177
To determine differences in mean aflatoxin contamination and subsample variance from dry and slurry homogenizations, 10 kg of six different, naturally contaminated dried fig samples were collected from various exporting companies in accordance with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e13dc6c9d8307e3a8b8171ceeacba7c
https://doi.org/10.1080/19440040903280521
https://doi.org/10.1080/19440040903280521
Publikováno v:
Food Additives & Contaminants: Part A. 25:1400-1408
Dried figs (4917 samples) destined for export from Turkey to the European Union were collected between September and December during the very dry crop year of 2007 and tested for aflatoxins B(1), B(2), G(1) and G(2) by immunoaffinity column clean-up
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec66f8e08aa135418c5a1cce24b9b88c
https://doi.org/10.1080/02652030802163414
https://doi.org/10.1080/02652030802163414
Publikováno v:
International Journal of Food Science & Technology. 43:1492-1498
Three hundred and thirteen of 2643 dried fig, two of eighty hazelnut, sixteen of twenty-eight pistachio, five of ten peanut and nineteen of twenty-three paprika samples for export from Turkey were contaminated with total aflatoxins in the range of 0.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15cac48d50de1ba3189db1b9769263a7
https://doi.org/10.1111/j.1365-2621.2008.01726.x
https://doi.org/10.1111/j.1365-2621.2008.01726.x
Autor:
Cavit Bircan, Sheryl A. Barringer
Publikováno v:
Journal of Food Science. 63:983-986
Increasing the concentration of salt (NaCl) or starch in a salt-starch solution depressed the dielectric constant and loss factor relative to a pure salt solution, except for the loss factor when no salt was present. The addition of salt to a starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78e6ac7de25f22954a94d58d814e2990
https://doi.org/10.1111/j.1365-2621.1998.tb15838.x
https://doi.org/10.1111/j.1365-2621.1998.tb15838.x