Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Derya KOÇAK YANIK"'
Publikováno v:
Gıda ve Yem Bilimi Teknolojisi Dergisi. :38-45
Amaç: Bu çalışmanın amacı, fıstık işleme sırasında açığa çıkan fıstık sert kabuğunu yeşil bir yaklaşım ile ksiloza hidroliz etmektir. Materyal ve yöntem: Fıstık sert kabuğunu ksiloza hidrolize etmek için mikrodalga-karbondi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32c5c9039b07b3c338a0ea2b27b2d61a
https://doi.org/10.56833/bursagida.1232447
https://doi.org/10.56833/bursagida.1232447
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