Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Cihadiye Candal Uslu"'
Publikováno v:
GIDA / THE JOURNAL OF FOOD. :394-404
Araştırmada farklı metotlar kullanılarak 2-keto-L-gulonik asit molekülünün esterifikasyonu ve laktonizasyonu ile ülkemizde ilk defa C vitamini üretiminin gerçekleştirilmesi amaçlanmıştır. Bu amaç doğrultusunda C vitamininin üretimi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::313cf35e41a11b5025816f9ed74d2a29
https://doi.org/10.15237/gida.gd22126
https://doi.org/10.15237/gida.gd22126
L-Ascorbic acid, also known as vitamin C, is a very important antioxidant ingredient and used in many industries. 2-keto-L-gulonic acid (2-KLG) is the main precursor of L-ascorbic acid production and it can be produced from L-sorbose via microbial fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c96e68df548f8377b0f03dfb1c3a8c60
https://doi.org/10.21203/rs.3.rs-2786108/v1
https://doi.org/10.21203/rs.3.rs-2786108/v1
Publikováno v:
Journal of food scienceREFERENCES. 87(5)
This research aimed to investigate the oxidation and sorption isotherm properties of wheat germ and to determine monolayer moisture content (m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96ebb9064aa52311aac401611cd2b07c
https://pubmed.ncbi.nlm.nih.gov/35415844
https://pubmed.ncbi.nlm.nih.gov/35415844
Publikováno v:
J Food Sci Technol
Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for comparing the health-related eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d67d7dc66def4f6e30f5dee15b6e42d
https://europepmc.org/articles/PMC8882750/
https://europepmc.org/articles/PMC8882750/
Publikováno v:
Journal of Food Processing and Preservation. 45
In this research, a new alternative food product, defined as brown rice bulgur (BRB), rich in functional components compared to white rice and cooked in a short time compared to brown rice was developed for society especially individuals with gluten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bee6b02ceff2bcdfd290028bf92a1559
https://doi.org/10.1111/jfpp.15205
https://doi.org/10.1111/jfpp.15205
Publikováno v:
Food Bioscience. 47:101685
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc1dff13f0b6a57808ba31dcc7a3f988
https://doi.org/10.1016/j.fbio.2022.101685
https://doi.org/10.1016/j.fbio.2022.101685
Publikováno v:
Journal of Food Processing and Preservation. 44
The aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the different water activity levels between 0.01 and 0.91
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96d602028f83364ce3780d5f83565e86
https://doi.org/10.1111/jfpp.14440
https://doi.org/10.1111/jfpp.14440
Publikováno v:
Food Chemistry. 332:127434
The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0875c05ffd46abd3b07c2dccb10985d
https://doi.org/10.1016/j.foodchem.2020.127434
https://doi.org/10.1016/j.foodchem.2020.127434