Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Esmaeil Ghanbari Shendi"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 52-58 (2019)
Turkish olive cultivar known as “Halhalı” that is locally grown in Mardin (Derik) province, situated in the southeast Anatolia, was used for virgin olive oil (VOO) production. Halhalı olive was processed in the “Mobile Olive Oil Processing Un
Externí odkaz:
https://doaj.org/article/f2c9159bf58e41e8abb0d346bbf44ecd
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 27, p 6 (2020)
The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d5dd4547405eba79e907cb7daa4ec35
https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl190036/ocl190036.html
https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl190036/ocl190036.html
Autor:
Esmaeil Ghanbari Shendi
Publikováno v:
International Journal of Medical Reviews. 6:28-30
Olive and olive oil is a major part of the Mediterranean diet and breakfast. This tree is a member of Oleaceae family. The genus Olea is containing 2 subgenera Tetrapilus and Olea. The Mediterranean diet that includes up to 40% of calories as fat, le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::987013ff9aa74a22c9b05e994225e36e
https://doi.org/10.29252/ijmr-060106
https://doi.org/10.29252/ijmr-060106
Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 25, Iss 6, p A602 (2018)
In present study, “Saurani” Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)” (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UV
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22c562dcf2326c38fc437a5f6e22610b
https://doaj.org/article/a7e096f9209a4c25afbe3d5c4d49645b
https://doaj.org/article/a7e096f9209a4c25afbe3d5c4d49645b
Autor:
Esmaeil Ghanbari Shendi
Publikováno v:
International Journal of Advancements in Technology.
In this study, the effect of Guar gum in three concentrations of 0.5, 0.75, and 1 gram per each kilogram of skim milk, containing 0.4% fat in producing Iranian white cheese was investigated. Control cheeses were prepared in two forms, that one of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4d2b1642e5ab78a32daf8df2f262730
https://doi.org/10.4172/0976-4860.1000187
https://doi.org/10.4172/0976-4860.1000187
Autor:
Halil Vural, Reza Jafarzadeh Yadegari, Ugur Tamer, Dilek Sivri Ozay, Esmaeil Ghanbari Shendi, Hasan Murat Velioglu, Mojtaba Mahmoudi Rishkan, Tümay Temiz, Reyhan Selin Uysal, Ismail Hakki Boyaci
Publikováno v:
European Food Research and Technology. 238:845-852
Raman spectroscopy and the principal component analysis (PCA) were successfully applied to differentiate the origin of the meat and meat products based on their extracted fat samples in the present study. A total of 132 extracted fat samples that wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b17c48b09d05ed4179045ecba29c7f1
https://doi.org/10.1007/s00217-014-2168-1
https://doi.org/10.1007/s00217-014-2168-1
Publikováno v:
Modern Applied Science. 10:149
One of the ways that can prevent lactose intolerant refuge to use dairy products is generation of new productswhich is easily accessible.In this study, flavored (banana, cocoa) low-lactose milk powder, flavored (banana and cocoa) milk powder,low-lact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4128bb7915d984922a14e9990775cc53
https://doi.org/10.5539/mas.v10n3p149
https://doi.org/10.5539/mas.v10n3p149