Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Erdal Ağçam"'
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 51, Iss 3 (2023)
Chokeberry, a type of berry fruit, has garnered attention in recent years due to its remarkable antioxidant properties. The rich bioactive components found in its fruits have been found to exert positive effects on human health. In this research, the
Externí odkaz:
https://doaj.org/article/03a7d37deaec4734bb27a5c63b8281b5
Autor:
Erdal Ağçam
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 7, Pp 1270-1280 (2022)
Effects of different drying temperatures (45, 55, and 65°C) on drying kinetic parameters, physical quality attributes, and contents of bioactive compounds of strawberry samples were investigated by a pilot scale cabin dryer with air circulation. The
Externí odkaz:
https://doaj.org/article/7abedc39e04843f9b7ebce8af83524eb
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100217- (2022)
Thermosonication is an alternative treatment to process juices avoiding the thermal degradations promoted by conventional heat treatments. Therefore, the aim was to determine the optimal parameters of thermosonication to treat cloudy cashew nectar to
Externí odkaz:
https://doaj.org/article/af2be063d38a4c368d562d891cd3459a
Autor:
Mahn Gbongue Elie Parfait Deli, Burcu Dundar Kirit, Erdal Ağçam, Nuray Inan Cinkir, Asiye Akyildiz
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100120- (2022)
This study aimed to determine the effects of the thermosonication parameters (300 J/g and 60°C) on polyphenol oxidase-(PPO) inactivation and some quality attributes. The change in quality parameters (residual PPO activity, total phenolic, total caro
Externí odkaz:
https://doaj.org/article/60a94dca84f94c6193b7e59414383d25
Autor:
Erdal Ağçam
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100064- (2022)
In the present study, the heat and mass transfer parameters related to the potato chips and frying medium were determined, and the changes in some physical and chemical quality attributes of the potato chips were investigated during frying at 175 °C
Externí odkaz:
https://doaj.org/article/8fdfe5b3f66c4a02b87d343cc6fb4ab1
Autor:
Furkan Cihad Akbaş, Mehmet Ali Sarıdaş, Erdal Ağçam, Gülşah Selcen Keskinaslan, Rojbin Kamar, Sevgi Paydaş Kargı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 1, Pp 241-248 (2021)
Çilek dünyada ve ülkemizde eşsiz tat ve aromasından dolayı, üretimi giderek artan önemli bir meyve türüdür. Birçok meyve türünde olduğu gibi, çilek meyvelerdeki verim, tad ve diğer önemli kalite bileşenlerinin genetik yapıdan etki
Externí odkaz:
https://doaj.org/article/32ab792c0f37413895eec805fc48f7f6
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 2, Pp 288-300 (2020)
The demand of consumers to minimally processed, fresh-like foods can be meet with the non-thermal technologies, because of the undesirable effects of conventional thermal process on the quality parameters of fruit juices. Decrease in nutritional valu
Externí odkaz:
https://doaj.org/article/ada04d4db7214c588b9b750ca9fc94d2
Autor:
Gökhan BAKTEMUR, Ecem KARA, Mahmut YARAR, Nurten YILMAZ, Erdal AĞÇAM, Asiye AKYILDIZ, Hatıra TAŞKIN
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 50, Iss 1 (2022)
In this study, it was aimed to investigate cultivation of Lentinula edodes by using different agricultural wastes (oak sawdust, poplar sawdust, wheat stalk, peanut shell, corncob and vine pruning waste) and to determine the most suitable growing mixt
Externí odkaz:
https://doaj.org/article/3d97e6209738423980bc2ef675d7fd5d
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 12, Pp 2170-2183 (2019)
Carotenoids which are a lipophilic component are an organic pigment with antioxidant properties that contain conjugated double bonds. Research on carotenoids have recently concentrated on functional foods, bioavailability and pharmacology due to thei
Externí odkaz:
https://doaj.org/article/b6e720bd7213403a833cc6acdb990a4d
Autor:
Huseyin Ayvaz, Turgut Cabaroglu, Asiye Akyildiz, Cigdem Uysal Pala, Riza Temizkan, Erdal Ağçam, Zayde Ayvaz, Alessandra Durazzo, Massimo Lucarini, Rosa Direito, Zoriţa Diaconeasa
Publikováno v:
Antioxidants, Vol 12, Iss 1, p 48 (2022)
In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemist
Externí odkaz:
https://doaj.org/article/8f535584fefd414989838fca7a4c79b5