Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Esra Çapanoğlu"'
Publikováno v:
ACS Omega, Vol 9, Iss 33, Pp 35730-35743 (2024)
Externí odkaz:
https://doaj.org/article/be1066bd194e4b0d8111f306b41ec6e9
Publikováno v:
ACS Omega, Vol 9, Iss 35, Pp 37243-37252 (2024)
Externí odkaz:
https://doaj.org/article/6e7591e0e939411aaf1bac9995b5aa4f
Autor:
Deniz Günal-Köroğlu, Aysenur Betul Bilgin, Gulsah Karabulut, Beyza Saricaoglu, Esra Capanoglu
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 3, Pp 252-274 (2024)
Encapsulation is a pivotal technique for protecting and enhancing the efficiency of sensitive natural bioactive substances, notably essential oils, vitamins, and phenolic compounds, widely used in foods and nutraceuticals. Critical considerations in
Externí odkaz:
https://doaj.org/article/adc9069b2b6943179e4ffed9895209e2
Autor:
Busra Gultekin Subasi, Aysenur Betul Bilgin, Deniz Günal-Köroğlu, Beyza Saricaoglu, Shafiul Haque, Tuba Esatbeyoglu, Esra Capanoglu
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107033- (2024)
Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques mo
Externí odkaz:
https://doaj.org/article/ef1299ef04594576860e5ce77d2b4a87
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/a1bdf9ca884e483ab9c214f8331341c9
Autor:
Sina Zargarchi, Johann Hornbacher, Sherif M. Afifi, Solmaz Saremnezhad, Deniz Günal‐Köroğlu, Esra Capanoglu, Tuba Esatbeyoglu
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1108-1125 (2024)
Abstract In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro‐discharges, glow discharges, and glidin
Externí odkaz:
https://doaj.org/article/10b4d96c0fda4a0eb8a04ab949b548fc
Autor:
Megaswana Guruprasad, Jeevitha Gada Chengaiyan, Faraz Ahmad, Shafiul Haque, Esra Capanoglu, Deependra Rajoriya
Publikováno v:
ACS Omega, Vol 9, Iss 13, Pp 15143-15150 (2024)
Externí odkaz:
https://doaj.org/article/9c6b279194ec454d9526cfc5ba23fb1a
Publikováno v:
ACS Omega, Vol 9, Iss 11, Pp 12585-12595 (2024)
Externí odkaz:
https://doaj.org/article/acbaf1b0eaed4ec1a79029e5f5589657
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100793- (2024)
The current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) m
Externí odkaz:
https://doaj.org/article/c6c8c79f8c644f21acfc9c851a232cff
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3492-3511 (2023)
ABSTRACTMango is an important tropical edible fruit having economic importance, which is cultivated mainly in India (36.6%). It contains various macronutrients, micronutrients, antioxidants, and other bioactive compounds. It is consumed in fresh form
Externí odkaz:
https://doaj.org/article/ae2922585966401f92c164b8bb7854ce