Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Erinç Koçak"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2966-2976 (2022)
With the increasing world population, the food need of humanity is increasing proportionally. Agricultural wastes constitute an important potential for the global economy as they contain components that are less preferred to be consumed as food due t
Externí odkaz:
https://doaj.org/article/62cdbf54d64245be9c26e1131e514af7
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss suppl 1 (2023)
Abstract This study aims to optimize the extraction conditions to obtain the highest yield, to characterize tomato peel extract (TPE) under optimized conditions, and also to determine the effect of ambient oxygen on the properties of TPE. Optimisatio
Externí odkaz:
https://doaj.org/article/7eccfa874e3a476cb733c51045fc0643
Autor:
Özlem Kizilirmak Esmer, Erinç Koçak, Aslı Şahiner, Can Türksever, Pinar Akin, Aylin Acar, Nil Deniz Adman
Publikováno v:
Potravinarstvo, Vol 15, Pp 83-94 (2021)
Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage r
Externí odkaz:
https://doaj.org/article/037100848d5145329a4085a8ff29c96d
Autor:
Erinç Koçak, Fikret Pazır
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 6, Pp 663-675 (2018)
The use of bioactive compounds has been maintaining its significance from nutritional aspects. Due to the increasing demand for them in potential markets, researchers struggle to create new sources and improve their methods. Plant materials possess p
Externí odkaz:
https://doaj.org/article/ebe7e9e441434654be843560d394f653
Autor:
Erinç Koçak, Ozlem Kizilirmak Esmer, Pinar Akin, Aylin Acar, Nil Deniz Adman, Aslı Şahiner, Can Türksever
Publikováno v:
Potravinarstvo, Vol 15, Pp 83-94 (2021)
Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ea160110899729492513d5aa100b250
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1530
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1530
Publikováno v:
Journal of Food Processing and Preservation. 45
Red grape pomace contains many secondary metabolites including anthocyanins and phenolic acids which significantly contribute to its antioxidant capacity. Herein, anthocyanins were extracted from grape pomace by using supercritical carbon dioxide. Et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d037277669c5df7b7b68eaeb7e756f17
https://doi.org/10.1111/jfpp.14950
https://doi.org/10.1111/jfpp.14950
Publikováno v:
Volume: 13, Issue: 3 119-130
Ecological Life Sciences
Ecological Life Sciences
The objective of this study was to quantify the antioxidant capacity of four wild strawberry cultivars (Ottoman) harvested in Elazig, Alkaya, Kargucak and Pences as different species of Fragaria vesca and two Ottoman strawberry jams by various spectr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ca4110d7e7c7996612e24bea449e0bd
https://dergipark.org.tr/tr/pub/nwsaecolife/issue/38537/382198
https://dergipark.org.tr/tr/pub/nwsaecolife/issue/38537/382198
