Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Derya, Koçak Yanık"'
Publikováno v:
Foods, Vol 13, Iss 3, p 476 (2024)
In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box–Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 ext
Externí odkaz:
https://doaj.org/article/5c7495be0ceb4085ad11b81f5a70fce6
Publikováno v:
Foods, Vol 12, Iss 18, p 3515 (2023)
In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90
Externí odkaz:
https://doaj.org/article/8f80c60b2d694a76a0be57c4ffb2a9fa
Autor:
Delal Meryem Yaman, Derya Koçak Yanık, Aysel Elik Demir, Hicran Uzun Karka, Gamze Güçlü, Serkan Selli, Haşim Kelebek, Fahrettin Göğüş
Publikováno v:
Foods, Vol 12, Iss 17, p 3244 (2023)
The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attri
Externí odkaz:
https://doaj.org/article/62f913a520d6490fa0680ce7c6bd1679
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 1, Pp 86-94 (2017)
Pomegranate seed oil was extracted in a closed-vessel high-pressure microwave system. The characteristics of the obtained oil, such as fatty acid composition, free fatty acidity, total phenolic content, antioxidant activity and colour, were compared
Externí odkaz:
https://doaj.org/article/dd8cd7c2c5e34492839d25d48cd2bf14
Publikováno v:
Journal of Food Science. 87:4068-4081
In this study, drying of grated potato in a hot air-assisted radio frequency system (HA-RF) and the associated effects on the final potato flour quality were studied. The drying behavior of the grated potatoes at different electrode distances (70-90
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9abc478b27ef7241bb50ba48f157595
https://doi.org/10.1111/1750-3841.16265
https://doi.org/10.1111/1750-3841.16265
Publikováno v:
Preparative Biochemistry & Biotechnology. 53:433-442
In this study, pectin was extracted from the pistachio hull using two methods: conventional extraction and ultrasound-assisted extraction. Water and citric acid solution were tested separately as extraction solvents in both conventional and ultrasoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01e58114913c548c0642d6162e931ed2
https://doi.org/10.1080/10826068.2022.2098323
https://doi.org/10.1080/10826068.2022.2098323
Publikováno v:
Waste and Biomass Valorization. 13:1599-1608
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3d83298fc4690c245fe6052f2a4f3c5
https://doi.org/10.1007/s12649-021-01620-w
https://doi.org/10.1007/s12649-021-01620-w
Autor:
Hatice Neval Özbek, Aysel Elik, Melis Sever, Şakire Ecem Bulut, Derya Koçak Yanık, Ali Coşkun Dalgıç, Ferruh Erdoğdu, Fahrettin Göğüş
Publikováno v:
Volume: 7, Issue: 4 259-271
Food and Health
Food and Health
Innovative combined solar energy assisted air and hot air assisted radio frequency drying system was used to dry unsulphured, sulphured (1 kg/ton and 2 kg/ton sulphur) and pistachio hull extract treated apricots. Unsulphured and sulphured apricots dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78747402793cbf8a1fba600c4de2215c
https://doi.org/10.3153/fh21027
https://doi.org/10.3153/fh21027
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::637386dde1131f809bb17999580c6f64
https://doi.org/10.1111/jfpe.14094
https://doi.org/10.1111/jfpe.14094
Publikováno v:
Journal of Food Science. 86:120-128
Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2a99f4fdf7df38b9214d6cdb44918e0
https://doi.org/10.1111/1750-3841.15560
https://doi.org/10.1111/1750-3841.15560