Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Cemalettin Baltacı"'
Publikováno v:
BioResources, Vol 19, Iss 3, Pp 5752-5763 (2024)
The compound 5-(hydroxymethyl)furfural (HMF) has emerged as a versatile intermediate with the ability to undergo conversion into both fuel and a variety of platform chemicals. Lignocellulosic biomass, such as hazelnut shells and tea processing residu
Externí odkaz:
https://doaj.org/article/e5060bead3784214991ddbc3bf8a0c31
Autor:
Şeyda Öztürk, Cemalettin Baltacı
Publikováno v:
BioResources, Vol 19, Iss 1, Pp 66-83 (2023)
Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers
Externí odkaz:
https://doaj.org/article/7ba8917058804271b05cf5765b826c1e
Publikováno v:
BioResources, Vol 18, Iss 4, Pp 6862-6881 (2023)
Vitamin C, enzyme activities, phenolic compounds, antioxidant capacity, antimicrobial activity, and essential oil analyses of ripe and unripe fruits of P. terebinthus were investigated. Vitamin C amounts of ripe and unripe fruits were 63.2 and 15.4 m
Externí odkaz:
https://doaj.org/article/b09a1f19103748c09120c1a21da35063
Publikováno v:
BioResources, Vol 18, Iss 4, Pp 6842-6861 (2023)
Volatile oil analysis, phenolic constituents, antioxidant capacity, antimicrobial activity, vitamin C, and enzyme activities of the fruits of Rhus coriaria L. were studied. The chemical with the highest percentage was sesquiterpene hydrocarbons with
Externí odkaz:
https://doaj.org/article/e5dd9bd4b2d242caa71b39228ba51d31
Hayvan Gübresinden Elde edilen Sıvı Solucan Gübresinin İz ve Besin Elementleri Açısından İncelenmesi
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 5, Iss 8, Pp 986-991 (2017)
Sürdürülebilir tarımın karşı karşıya olduğu en önemli sorunlardan biri kaliteli gübre teminin ve gübrelemenin uygulamasında karşılaşılan sorundur. Son yıllarda bir yandan doğal yöntemlerle elde edilen gübrenin miktarı artırıl
Externí odkaz:
https://doaj.org/article/3cb2f45ac38e440782956c682162ee34
Autor:
Cemalettin Baltacı, Zeynep Akşit
Publikováno v:
Hittite Journal of Science and Engineering, Vol 3, Iss 2, Pp 91-97 (2016)
This study represents a high performance liquid chromatography HPLC method for the detection of 5-hydroxymethylfurfural in pestil, köme, jam and pekmez samples. The linearity, selectivity, decision limit, detection capability, detection limit, quant
Externí odkaz:
https://doaj.org/article/e16269ac01e94b5ca1adc5c7a4583cf3
Publikováno v:
Hittite Journal of Science and Engineering, Vol 3, Iss 2, Pp 105-109 (2016)
The chemical composition of the essential oil obtained from the dried aerial parts of Pedicularis condensata was analyzed by GC-FID and GC-MS. Thirty-eight components have been identified in the essential oil of P. condensata. The major compounds of
Externí odkaz:
https://doaj.org/article/d2342f492b6142c2b4b01d6a60ea3b14
Autor:
Cemalettin Baltaci, Dilara Erkmen Bostanci, Rahime Altintaş, Yusuf Dalkiran, Arda Akdoğan, Onur Tolga Okan
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 244-254 (2024)
In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produce
Externí odkaz:
https://doaj.org/article/22e6298077b849e8bb9dacd86c5d144f
Publikováno v:
International Journal of Gastronomy and Food Science. 28:100513
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a2abcbb9812150af947be7a155bd7fd
https://doi.org/10.1016/j.ijgfs.2022.100513
https://doi.org/10.1016/j.ijgfs.2022.100513
Publikováno v:
BioResources, Vol 19, Iss 1, Pp 380-404 (2023)
Researchers have recently been interested in employing nanoparticles (NPs) obtained from herbal extracts through green synthesis for various applications. This study investigated the detoxification of aflatoxins, which are toxic substances produced b
Externí odkaz:
https://doaj.org/article/88a3c2e8031e47989a89ead707a9c5df