Zobrazeno 1 - 10
of 382
pro vyhledávání: '"Ekstraksiyon"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 12, Pp 2417-2425 (2023)
Supercritical-CO2 extraction, Soxhlet extraction, and ultrasound-assisted extraction methods were conducted in this study to recover valuable components, specifically phenolic antioxidant compounds, from orange peels. Basic operating parameters such
Externí odkaz:
https://doaj.org/article/3f35dc383fd24689a86714328c610f07
Autor:
Ayşenur Gürgen
Publikováno v:
Düzce Üniversitesi Bilim ve Teknoloji Dergisi, Vol 10, Iss 3, Pp 1508-1523 (2022)
Bu çalışmanın amacı, Pleurotus cornucopiae var. citrinopileatus mantarı ekstraksiyon koşullarının yapay zekâ metotlarıyla optimize edilmesidir. Bu amaç doğrultusunda %0, 30, 60, 90 etanol oranı kullanılarak, 1, 2 ve 4 mg/mL ekstrakt ko
Externí odkaz:
https://doaj.org/article/213db8f8dfab43ee87aad55627f3743f
Autor:
Hülya Yaman
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 7, Pp 1224-1229 (2022)
During cheese ripening many biochemical reactions occur, including hydrolysis of fat, lactose metabolism, and protein breakdown. The aim of this study is to compare the direct measurement method from cheese with simple extraction methods in determini
Externí odkaz:
https://doaj.org/article/896975e2464a43148085be5f01e13a3c
Autor:
Naile Angın, Murat Ertaş
Publikováno v:
Turkish Journal of Forestry, Vol 22, Iss 4, Pp 439-443 (2021)
Natural pine resin, produced from coniferous species with different techniques is a very valuable and ancient biochemical product. It has wide uses in the chemical industry, paper, road paint, plastic, medicine and cosmetic industries. In recent year
Externí odkaz:
https://doaj.org/article/5eb76d930cb346a7ad5e64fea4a3e25a
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 5, Pp 926-936 (2021)
Tıbbi ve aromatik bitkiler (TAB), tüketicilerin doğal beslenme ve yaşama olan ilgisinin artmasıyla birlikte son yirmi yılda ön plana çıkmıştır. Türkiye, bulunduğu coğrafi konum, sahip olduğu iklim ve bitki çeşitliliği sayesinde TAB
Externí odkaz:
https://doaj.org/article/ce1468e6565143c7a70a3bb827bf1a6b
Autor:
Nedra Tektaş Taşan, Özlem Akpınar
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 7, Pp 1528-1535 (2020)
In this study, pectin was obtained from dried grapefruit peels by microwave assisted extraction and the extraction conditions were optimized for pectin yield. Response surface method was used for the optimization and optimum extraction conditions wer
Externí odkaz:
https://doaj.org/article/ac03508de870409a94ad88bf9a58a87a
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 2, Pp 337-347 (2020)
Olive leaves which is one of the by-products of olive tree cultivation and olive processing industry, have been used in traditional folk medicine for centuries. In recent studies, it has been determined that olive leaf has many bioactivities and thes
Externí odkaz:
https://doaj.org/article/071fa76391934ad0a0cfa5d7fb90bbf2
Autor:
Yakup Atıcı, İbrahim Bulduk
Publikováno v:
Düzce Üniversitesi Bilim ve Teknoloji Dergisi, Vol 8, Iss 1, Pp 33-47 (2020)
Bitkisel kaynaklı besinlerin rengi, lezzeti ve dayanıklılığı üzerine etkili olan fenolik maddeler, antioksidan özelliklerine bağlı olarak antikanserojen, ve antimikrobiyal aktivite göstermeleri bakımından da insan sağlığı ile yakınd
Externí odkaz:
https://doaj.org/article/327ba716081b4b9bb5e10eb0faebfe42
Autor:
Bahdişen Gezer
Publikováno v:
Düzce Üniversitesi Bilim ve Teknoloji Dergisi, Vol 8, Iss 1, Pp 1173-1184 (2020)
In this study, simple ultrasonic assisted extraction was proposed as the environmental method at all stages of catalyst synthesis.A homogeneous catalyst was synthesized from high grade monodisperse gold-palladium-nickel nanoparticles using ultrasonic
Externí odkaz:
https://doaj.org/article/3a1426a060e0482485079792a72cb9aa
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 25, Iss 7, Pp 864-870 (2019)
Gıda sanayinin gelişmesiyle, gıdaların işleme, depolama ve satışa sunum aşamalarında çevresel etkenlerden dolayı renk kaybı meydana gelmektedir. Renk kaybı tüketicilerin ürün alımında en önemli unsurlardan birisidir. Bu durum, üre
Externí odkaz:
https://doaj.org/article/07f77f2114764617bd1bcdb1f63623a2