Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Demet APAYDIN"'
Autor:
Demet APAYDIN
Publikováno v:
Volume: 47, Issue: 5 804-819
The Journal of Food
Gıda
The Journal of Food
Gıda
The aim of the study is to determine the mineral content and some quality parameters of Thrace region floral and honeydew honeys. Quality parameters such as soluble solid, pH, electrical conductivity, free acidity, sugar content and mineral content (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f516dff7ae1e6795baf84cf427517c95
https://dergipark.org.tr/tr/pub/gida/issue/72204/1133347
https://dergipark.org.tr/tr/pub/gida/issue/72204/1133347
Autor:
G. Tirpanci Sivri, Demet Apaydin, Umit Gecgel, M. Koç, Mehmet Gülcü, Salih Karasu, Mehmet Musa Özcan
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 11:351-359
This study aimed to investigate the quality characteristics and bioactive properties of grape seed oil obtained from five different grape varieties (Okuzgozu-Elazig, Syrah-Canakkale, Cabernet Franc-Canakkale, Pinot-Noir-Tekirdag, and Merlot-Manisa) b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::844b7792d3462d94afbec061d34eb4d5
https://doi.org/10.3920/qas2018.1507
https://doi.org/10.3920/qas2018.1507
Publikováno v:
LWT. 101:40-47
Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan production were evaluated through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8adf99f33b9f0699216531d55792965
https://doi.org/10.1016/j.lwt.2018.11.018
https://doi.org/10.1016/j.lwt.2018.11.018
Autor:
Demet Apaydin, Ibrahim Palabiyik, Tuncay Gumus, Mustafa Mirik, Ahmet Şükrü Demirci, Muhammet Arici
Publikováno v:
Volume: 3, Issue: 4 226-232
International Journal of Agriculture Environment and Food Sciences
International Journal of Agriculture Environment and Food Sciences
Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L and 9.65 g/L and for standar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::290ed71490ea998c4303cf2c4f4544b9
https://app.trdizin.gov.tr/makale/TXpVNU56WTRPQT09
https://app.trdizin.gov.tr/makale/TXpVNU56WTRPQT09
Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were investigated and compared w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88af988c734c605912e89db354976afc
https://aperta.ulakbim.gov.tr/record/75187
https://aperta.ulakbim.gov.tr/record/75187
Publikováno v:
Journal of the American Oil Chemists' Society. 94:57-67
In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), sterol,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca7f12e244aedd4d01cd2f609f89a520
https://doi.org/10.1007/s11746-016-2917-3
https://doi.org/10.1007/s11746-016-2917-3
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19314- (2023)
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodolo
Externí odkaz:
https://doaj.org/article/9dd304f637b84c1fb44c65ebbb12c812
Publikováno v:
Electronic Journal of Biotechnology, Vol 30, Iss, Pp 18-23 (2017)
Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to the standard strain, Xanthomo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::010ef7b4ac0574c10b0fd8f660a88a2a
https://aperta.ulakbim.gov.tr/record/48789
https://aperta.ulakbim.gov.tr/record/48789
Publikováno v:
Journal of Biotechnology. 231:S65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49c74790fed4385bd16bdc29a43d4280
https://doi.org/10.1016/j.jbiotec.2016.05.241
https://doi.org/10.1016/j.jbiotec.2016.05.241
Publikováno v:
Electronic Journal of Biotechnology, Vol 30, Iss , Pp 18-23 (2017)
Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to the standard strain, Xanthomo
Externí odkaz:
https://doaj.org/article/6116b16e1c3e4a9584cf645a086f5617