Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ceren Ilgaz"'
Publikováno v:
eFood, Vol 5, Iss 1, Pp n/a-n/a (2024)
Abstract In this study, Box–Behnken experimental design was employed to optimize Ultrasound‐assisted extraction (UAE) method to obtain oleuropein‐rich extract from olive leaf. The effect of three parameters, ethanol concentration (30%–70%), a
Externí odkaz:
https://doaj.org/article/b6158a83051644cb93a9410bd3a5c310
Publikováno v:
Fermentation, Vol 9, Iss 6, p 514 (2023)
Olive leaves are important by-products for the recovery of phenolic compounds and extracts with high phenolic content using lactic acid bacteria during fermentation. Lactiplantibacillus plantarum (L. plantarum) strains as glucosidase-positive strains
Externí odkaz:
https://doaj.org/article/980586c226604dae8b563381a65f4226
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dabdf96e6ddb77476c6bf32630d47ae9
https://doi.org/10.1111/jfpp.15982
https://doi.org/10.1111/jfpp.15982
Publikováno v:
FOOD ANALYTICA GROUP.
In this study it was aimed to determine the quality properties such as the total phenolic content, antioxidant activity and antimicrobial activity of the carob fruit and to predict some of these quality parameters using the Fourier-transform infrared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d09ebb3b87f15ea7b952856f6e89d8c
https://doi.org/10.57252/10.57252.2021.3
https://doi.org/10.57252/10.57252.2021.3
Autor:
Pınar Kadiroğlu, Ceren Ilgaz
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04e15b86e10ecc374a77d6d8182d9560
https://doi.org/10.1111/jfpp.15416
https://doi.org/10.1111/jfpp.15416
Publikováno v:
Food Bioscience. 44:101350
Shalgam is a traditional Turkish fermented beverage produced by the lactic acid fermentation of black carrot, salt, sourdough, bulgur flour and drinkable water. Aroma and microbial profiles of shalgams were examined based on the effect of pasteurizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b6a584d9e065b2a4eb8ef7615334829
https://doi.org/10.1016/j.fbio.2021.101350
https://doi.org/10.1016/j.fbio.2021.101350