Zobrazeno 1 - 10
of 193
pro vyhledávání: '"Gulum Sumnu"'
Autor:
Semin Ozge Keskin, Gulum Sumnu
Publikováno v:
Legume Science, Vol 6, Iss 3, Pp n/a-n/a (2024)
ABSTRACT Lentil (Lens culinaris Medik.) and lentil components are cost‐effective, sustainable, eco‐friendly, nutritious, and vegan functional ingredients in food formulations. These versatile properties have recently increased the popularity of t
Externí odkaz:
https://doaj.org/article/a8fda8e8e3cd437097f4be341f9b4e82
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1387 (2023)
Nanofibers, produced through the novel method of electrospinning, have a high ratio of surface area to volume, which allows them to have different optical, electrical, thermal, and mechanical properties than macroscale materials. In this study, it wa
Externí odkaz:
https://doaj.org/article/6a995dd365c04219aa0ee0159f1aca43
Autor:
Serpil Sahin, Gulum Sumnu
Publikováno v:
Legume Science, Vol 4, Iss 1, Pp n/a-n/a (2022)
Externí odkaz:
https://doaj.org/article/dc01e3277ef64c209e6f45e9ccabf280
Publikováno v:
Legume Science, Vol 4, Iss 1, Pp n/a-n/a (2022)
Abstract Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio‐degradable food packages, it is regarded as a hazardous chemical. Therefore, in this study, the possibility of replacement GLU with citric a
Externí odkaz:
https://doaj.org/article/0a75183eebbe43f1ab49d493a997cdbc
Publikováno v:
Legume Science, Vol 3, Iss 2, Pp n/a-n/a (2021)
Abstract The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused signifi
Externí odkaz:
https://doaj.org/article/5f4c5775542148a4ac2467513dcf341b
Publikováno v:
Foods, Vol 11, Iss 13, p 1860 (2022)
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on
Externí odkaz:
https://doaj.org/article/3941ca9da86c43699bc9297b9de59d4f
Publikováno v:
Legume Science, Vol 2, Iss 1, Pp n/a-n/a (2020)
Abstract In this study, it was aimed to analyze the impacts of replacement of 20% of wheat flour by lentil, chickpea, or bean flours on batter rheology as well as hardness, weight loss, sorption characteristics, and color of the wafer sheets. All for
Externí odkaz:
https://doaj.org/article/b4490a0539d44994b7c6e716792d112b
Publikováno v:
International Journal of Biological Macromolecules. 221:536-546
Composite films were prepared by combining different concentrations of curcumin with chitin and glucan complexes (CGCs) extracted from Agaricus bisporus via a solution casting method. The developed curcumin doped CGC (CGC/Cu) films were characterized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4574b0ed25286d702b5643cbec7b9907
https://doi.org/10.1016/j.ijbiomac.2022.09.025
https://doi.org/10.1016/j.ijbiomac.2022.09.025
Publikováno v:
Food and Bioproducts Processing. 135:205-216
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1142bdd82b5c631e1f0d60784beb6aa
https://doi.org/10.1016/j.fbp.2022.08.002
https://doi.org/10.1016/j.fbp.2022.08.002
Publikováno v:
Antioxidants; Volume 12; Issue 7; Pages: 1387
Nanofibers, produced through the novel method of electrospinning, have a high ratio of surface area to volume, which allows them to have different optical, electrical, thermal, and mechanical properties than macroscale materials. In this study, it wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::1c596355af53fccbb1c813d8e578f737