Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Halil İbrahim Odabaş"'
Publikováno v:
Food Chemistry. 282:67-75
Gul, Osman/0000-0003-1620-4246; YILMAZ, Volkan Arif/0000-0001-5039-4026; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000457144400008 PubMed: 30711107 The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31dbbde9a5ba0408908d6f21118fe75d
https://doi.org/10.1016/j.foodchem.2019.01.002
https://doi.org/10.1016/j.foodchem.2019.01.002
Publikováno v:
Volume: 12, Issue: 1 301-308
Gümüşhane Üniversitesi Fen Bilimleri Dergisi
Gümüşhane Üniversitesi Fen Bilimleri Dergisi
Ursolic acid is a triterpenoid compound in the plant kingdom and has important biological functions. In this study, ursolic acid contents of nine herbs including Anethum graveolens (dill), Camellia sinensis L. (green tea), Lepidium sativum L. (garden
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b12029b3e72e82ed6933a096690a383
https://dergipark.org.tr/tr/pub/gumusfenbil/issue/68018/931509
https://dergipark.org.tr/tr/pub/gumusfenbil/issue/68018/931509
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 28(1)
Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::195a474f0914e6a544585b8daa8221b2
https://pubmed.ncbi.nlm.nih.gov/33573408
https://pubmed.ncbi.nlm.nih.gov/33573408
Autor:
Ilkay Koca, Halil İbrahim Odabaş
Publikováno v:
International Journal of Food Engineering. 16
Rosa pimpinellifolia L. fruits (RPF) are promising source of anthocyanin pigments. The objectives of this study were to optimization of the aqueous two-phase extraction (ATPE) process of anthocyanin from RPF and microencapsulation of anthocyanin-rich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::191f2c314ceeba65a4628f44ea1f08e7
https://doi.org/10.1515/ijfe-2020-0057
https://doi.org/10.1515/ijfe-2020-0057
YILMAZ, Volkan Arif/0000-0001-5039-4026; Saricaoglu, Furkan Turker/0000-0003-1173-5793; Odabas, Halil Ibrahim/0000-0001-7111-3852; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000503313900122 The effect of ultrasonication process (US) on the physical and b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9416063f4662fd1a7d09b4c47fa0c996
https://hdl.handle.net/20.500.12712/10362
https://hdl.handle.net/20.500.12712/10362
Autor:
Halil İbrahim Odabaş, Merve Tuğçe Tunç
Publikováno v:
Innovative Food Science & Emerging Technologies. 74:102850
The main products obtained from citrus wastes are pectin and essential oil. In this work, ohmic heating assisted extraction/hydrodistillation (OHAE/H) was applied for the simultaneous recovery of pectin and essential oil from lemon waste. Optimum OHA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a38298cf34c1104826ce39289540b0fd
https://doi.org/10.1016/j.ifset.2021.102850
https://doi.org/10.1016/j.ifset.2021.102850
Autor:
Ilkay Koca, Halil İbrahim Odabaş
Hazelnut skin which is a rich source of phenolic compounds is a by-product of hazelnut roasting process. In present study, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and supercritical carbon dioxide extraction (SCE) met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57a35f49b42f54d61c12442406b004b6
https://doi.org/10.1016/j.indcrop.2016.05.033
https://doi.org/10.1016/j.indcrop.2016.05.033