Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Issa Javidipour"'
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 3, Iss 2, Pp 168-177 (2020)
The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator
Externí odkaz:
https://doaj.org/article/850214aebf344bcea0390496bbdd69bb
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::999c8c18ee79dda7f05aaa3fdabdf886
https://doi.org/10.1111/jfpp.16866
https://doi.org/10.1111/jfpp.16866
This study aimed to create nanoparticles using maltodextrin and lecithin coating materials from the extract of ellagitannins obtained from pomegranate peels. The nanoparticles were further characterized by FT-IR, SEM and TGA. The initial average mole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cea01c36de8223980d6a7115e7748daf
https://avesis.yyu.edu.tr/publication/details/5ef61e6d-10a3-4f28-82b3-0829abb5c14a/oai
https://avesis.yyu.edu.tr/publication/details/5ef61e6d-10a3-4f28-82b3-0829abb5c14a/oai
Phytochemicals and antioxidant activities of twelve edible wild plants from Eastern Anatolia, Turkey
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e18021, Published: 09 JUL 2021
Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e18021, Published: 09 JUL 2021
Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Wild edible plants are important nutrient contributors in the diet of populations both in rural and urban areas. Eastern Anatolia has high plant diversity, and many plants are widely used as traditional food and medicine. In this study, approximate c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::696c74e765d6cd7b4e6ceedaeb626063
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005036203&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005036203&tlng=en
Publikováno v:
J Food Sci Technol
In this study, some chemical components of hemp seed, which widely consumed as snack food in Middle East were determined. The effects of different roasting temperatures (140, 160 and 180 degrees C) and times (0-60 min) on the oxidative stability and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bdaec8e44328ecb95f67f18a26c53eb
https://avesis.yyu.edu.tr/publication/details/d5e22acd-f552-4b4e-86eb-09b6678b95e5/oai
https://avesis.yyu.edu.tr/publication/details/d5e22acd-f552-4b4e-86eb-09b6678b95e5/oai
Publikováno v:
International Journal of Food Properties. 20:1582-1592
The effects of microwave heating for 3, 6, and 9 min at a frequency of 2450 MHz on fatty acid composition, tocopherols, iodine value, free fatty acids (%), peroxide value, conjugated dienes and trienes, and hexanal contents of refined hazelnut, soybe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2b2adbaba2cca127e1581c3dc9b4cc0
https://doi.org/10.1080/10942912.2016.1214963
https://doi.org/10.1080/10942912.2016.1214963
Pasteurization failures in the dairy industry have been reported in many previous studies. Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent years. In this research, retentate of ultrafiltered milk was paste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88430634a0550d44979aa83ea56c25ad
https://avesis.yyu.edu.tr/publication/details/bb209d81-a706-4501-8f28-b2f13642d3e0/oai
https://avesis.yyu.edu.tr/publication/details/bb209d81-a706-4501-8f28-b2f13642d3e0/oai
A total of 10 corn oil samples, 6 with herbal extracts, 2 with butyl hydroxy toluene (BHT) and ascorbyl palmitate (AP), a refined corn oil and the control, the stripped corn oil, were evaluated for oxidative stability under accelerated oxidation at 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::559505221992191f52ac17a28bf665c3
https://avesis.yyu.edu.tr/publication/details/34906014-a8eb-4c6f-8a67-9671467fbea5/oai
https://avesis.yyu.edu.tr/publication/details/34906014-a8eb-4c6f-8a67-9671467fbea5/oai
Publikováno v:
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 25:164-173
Bu calismada, koyun, inek ve keci sutunun farkli oranlardaki karisimlarindan geleneksel ve endustriyel yontemlerle uretilen Otlu peynirlerin olgunlasma suresince mikrobiyolojik ozellikleri, lipoliz ve serbest yag asitlerindeki degisimleri arastirilmi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dca97a16fafc3cf8a34fdd053d3f167c
https://doi.org/10.29133/yyutbd.236402
https://doi.org/10.29133/yyutbd.236402
Publikováno v:
Journal of Food Science and Technology. 52:876-884
The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf83f2bf9d9d2d576f16ea2a206eb9e6
https://doi.org/10.1007/s13197-013-1086-8
https://doi.org/10.1007/s13197-013-1086-8