Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Fahrettin Gogu"'
Autor:
Mona Elena Popa, Mihaela Geicu-Cristea, Alexandra Popa, Mihaela Draghici, Elisabeta Elena Tanase, Amalia Mitelut, Corneliu Sorin Iorga, Carole Guillaume, Nathalie Georgette Jeanne GONTARD, Valérie Guillard, Fahrettin Gogu, Derya Kocak Yanik
Publikováno v:
Romanian Biotechnological Letters
Romanian Biotechnological Letters, 2017, 22 (3), pp.12568-12576
Web of Science
HAL
Romanian Biotechnological Letters, 2017, 22 (3), pp.12568-12576
Web of Science
HAL
Berry-based products that have beneficial effects on consumer health are competitive on themarket only if consumers understand the benefits of such products. The purpose of this research was togain in-depth analysis the factors that influence the con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b3bcbe72dc6504eb94a582eeca4bd506
https://hal.archives-ouvertes.fr/hal-01607066
https://hal.archives-ouvertes.fr/hal-01607066
Publikováno v:
Foods, Vol 12, Iss 18, p 3515 (2023)
In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated. In this respect, the effects of radiofrequency electrode distance (90
Externí odkaz:
https://doaj.org/article/8f80c60b2d694a76a0be57c4ffb2a9fa
Autor:
Delal Meryem Yaman, Derya Koçak Yanık, Aysel Elik Demir, Hicran Uzun Karka, Gamze Güçlü, Serkan Selli, Haşim Kelebek, Fahrettin Göğüş
Publikováno v:
Foods, Vol 12, Iss 17, p 3244 (2023)
The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attri
Externí odkaz:
https://doaj.org/article/62f913a520d6490fa0680ce7c6bd1679
Autor:
Andrey Blinov, Alexey Gvozdenko, Alexey Golik, Shahida A. Siddiqui, Fahrettin Göğüş, Anastasiya Blinova, David Maglakelidze, Irina Shevchenko, Maksim Rebezov, Andrey Nagdalian
Publikováno v:
Nanomaterials, Vol 13, Iss 9, p 1577 (2023)
The aim of this research was to study the effect of MnxOy nanoparticles stabilized with L-methionine on the morphofunctional characteristics of the barley (Hordeum vulgare L.) crop. MnxOy nanoparticles stabilized with L-methionine were synthesized us
Externí odkaz:
https://doaj.org/article/da496f388a64450d9c0d1aa1caed7df8
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 1, Pp 86-94 (2017)
Pomegranate seed oil was extracted in a closed-vessel high-pressure microwave system. The characteristics of the obtained oil, such as fatty acid composition, free fatty acidity, total phenolic content, antioxidant activity and colour, were compared
Externí odkaz:
https://doaj.org/article/dd8cd7c2c5e34492839d25d48cd2bf14
Autor:
Liliana SEREMET (CECLU), Elisabeta BOTEZ, Oana-Viorela NISTOR, Fahrettin GOGUS, Doina Georgeta ANDRONOIU, Gabriel-Dănuţ MOCANU
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 2, Pp 20-29 (2015)
The main purpose of the work is to investigate the efficiency of convective air and vacuum processing on pumpkin drying kinetics. The pumpkin samples were of two different geometrical shapes (cylinder and cube) and were dried in a laboratory scale ho
Externí odkaz:
https://doaj.org/article/9a166e82eb164b24825af97914822407
Publikováno v:
Grasas y Aceites, Vol 59, Iss 4, Pp 375-382 (2008)
A model for the acidolysis of trinolein and palmitic acid under the catalysis of immobilized sn-1,3 specific lipase was presented in this study. A neural networks (NN) based model was developed for the prediction of the concentrations of the major re
Externí odkaz:
https://doaj.org/article/0353f905bd4d4c03a998c1acb967a33b
Publikováno v:
Grasas y Aceites, Vol 59, Iss 4, Pp 316-320 (2008)
The effects of reaction parameters such as substrate mole ratio, reaction temperature, enzyme load, water content and reaction time were studied in a model enzymatic acidolysis system. Palmitic and stearic acids were incorporated into triolein (OOO)
Externí odkaz:
https://doaj.org/article/58984b05ef0a490cae9698b959b1a249