Výsledky vyhledávání

Why does lipid oxidation in foods continue to be such a challenge?

Autor: Eric A. Decker, Ipek Bayram

Publikováno v: INFORM International News on Fats, Oils, and Related Materials. 32:18-23

Lipid reactions are extremely complex because they involve numerous prooxidants, antioxidants, and lipid substrates whose reactivity is impacted by the physical properties of complex food systems. Understanding the interactions between the factors im

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8f201accf02c3fb00059b85380ac9a9b
https://doi.org/10.21748/inform.05.2021.18

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Akademický článek

Jacques Derrida ve Göstergeler Arasında Dini Aramak. (Turkish)

Autor: İPEK, Bayram

Publikováno v: Journal of Islamic Research / İslâmi Araştırmalar Dergisi; 2023, Vol. 34 Issue 2, p499-512, 14p

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Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol

Autor: S. Sezer Kiralan, D. Julian McClements, Raffaella Inchingolo, Sibel Uluata, Ipek Bayram, Eric A. Decker, Maria Teresa Rodriguez-Estrada

Publikováno v: Journal of agricultural and food chemistry. 69(20)

As emulsifiers become saturated on the surface of an emulsion droplet, any additional emulsifier migrates to the aqueous phase. Continuous phase surfactants have been shown to increase α-tocopherol efficacy, but it is unclear if this is the result o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f32ca269b34683e1c8438a4b642b881a
https://pubmed.ncbi.nlm.nih.gov/33977711

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Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants

Autor: Yanxiang Gao, Wenyan Liao, Jiaqi Su, Ipek Bayram, Yuan Wang, Qing Guo, Xin Shu

Publikováno v: Food chemistry. 367

The impact of different complexes on the properties of β-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of β-carotene a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0019d14f8e68f9f52fb66380c40bed82
https://pubmed.ncbi.nlm.nih.gov/34352698

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Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation

Autor: Gulum Sumnu, Ozge Ilgın Ibis, Eda Yildiz, Serpil Sahin, Ipek Bayram

Publikováno v: Food Hydrocolloids. 111:106238

The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based active films and the activity

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cb0017f23521b25a89e642d658dae2cc
https://doi.org/10.1016/j.foodhyd.2020.106238

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Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH

Autor: Yanxiang Gao, Fang Yuan, Jiaqi Su, Xin Shu, Like Mao, Qing Guo, Wentao Zhang, Ipek Bayram

Publikováno v: Food Hydrocolloids. 111:106214

The purpose of this study was to fabricate the binary complexes as novel delivery systems for curcumin (Cur) using pea protein isolate (PPI) and individual surfactants (rhamnolipid (Rha), tea saponin (TS) and ethyl lauroyl arginate hydrochloride (ELA

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7623c3037ecf8b7bef6b107bff075d18
https://doi.org/10.1016/j.foodhyd.2020.106214

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Amasya yöresinden toplanan bazı yenilebilir mantarlarda ağır metal analizleri

Autor: İpek, Bayram

Bu çalışmada Amasya yöresinden yenilebilir 11 farklı mantar türü toplanmıştır. Mantar örnekleri kurutulup öğütüldükten sonra 200 mesh'lik elekten elenmiştir. Örnekler HNO3 ile mikrodalga yakma ünitesinde çözünürleştirilmiştir

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10208::d7f2b92b6869a81bf705f6dc61eed848
https://acikbilim.yok.gov.tr/handle/20.500.12812/460370

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Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil

Autor: Mitchell D. Culler, Ipek Bayram, Eric A. Decker

Publikováno v: Ipek Bayram
Web of Science

Oxidized α-tocopherol can be regenerated by phosphatidylethanolamine (PE), but current commercial sources of PE are too expensive for use as a food additive. The present study aims to determine the optimal reaction conditions for generating high PE

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c2a80e6f676e7d6f950ff3077abc446
https://doi.org/10.1002/aocs.12654

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