Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Hasene Keskin Çavdar"'
Autor:
Hasene Keskin Çavdar, Sultan Avşar
Publikováno v:
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 106992- (2024)
The objective of this study was to optimize the ultrasound-assisted extraction (UAE) of Inula viscosa, focusing on the extraction yield, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity and to evaluate its antioxi
Externí odkaz:
https://doaj.org/article/de30366902584207a4c61ece34c5087e
Publikováno v:
Foods, Vol 13, Iss 22, p 3701 (2024)
This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural
Externí odkaz:
https://doaj.org/article/da9c79e5a33543fb9fb0db613ea0110b
Publikováno v:
Resources, Vol 12, Iss 10, p 126 (2023)
Mackerel (Auxis thazard), a tropical dark-fleshed fish, is currently a viable resource for the manufacture of surimi, but the optimal washing procedure for more efficient use of this particular species is required right away. Washing is the most crit
Externí odkaz:
https://doaj.org/article/7afde3da40d348e8bd6a61e5b206f631
Publikováno v:
Foods, Vol 12, Iss 20, p 3817 (2023)
This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2% sodium erythorbate/0.2%
Externí odkaz:
https://doaj.org/article/124d05f444ff4438aa81480e29e970e6
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
Publikováno v:
European Food Research and Technology. 248:253-261
This study aimed to investigate the phenolic composition and antioxidant capacity of Inula viscosa L. aerial parts as influenced by their geographic origin and the type of extractant used. We established the extraction yield and phenolic composition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29fa75d8c5d7b1f3a3f4edb21c66078d
https://doi.org/10.1007/s00217-021-03877-w
https://doi.org/10.1007/s00217-021-03877-w
Publikováno v:
European Journal of Lipid Science and Technology. 125:2200089
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e38ead22e2dbfc80d3a505e08ad628b
https://doi.org/10.1002/ejlt.202200089
https://doi.org/10.1002/ejlt.202200089
Publikováno v:
Journal of Food Science. 83:597-604
The objective of this research was to synthesize and characterize a novel modified lipid which is composed of mainly oleic acid at sn-2 position and a hydrophobic essential amino acid derivative (N-acetyl-l-leucine) at sn-1(3) or sn-1, 3 positions. L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ba9c53b009d4e0ebdf0aa85c585346b
https://doi.org/10.1111/1750-3841.14070
https://doi.org/10.1111/1750-3841.14070
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::606fd143328d9475f94dd2b0e11cc33a
http://hrcak.srce.hr/file/262756
http://hrcak.srce.hr/file/262756
Autor:
Hasene Keskin Çavdar
Publikováno v:
Plant and Human Health, Volume 2 ISBN: 9783030033439
Recently, there has been an increasing interest for the oils from unconventional plant seeds with growing health awareness among consumers. These oils are considered as a source of dietary or specialty oils with their valuable functional components.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::053e1a5825bb5bad3e75ceadc6348c2e
https://doi.org/10.1007/978-3-030-03344-6_10
https://doi.org/10.1007/978-3-030-03344-6_10
