Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Leyla Nesrin Kahyaoglu"'
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
Autor:
Ibrahim Palabiyik, Didem Sözeri Atik, Goksel Tirpanci Sivri, Suzan Uzun, Leyla Nesrin Kahyaoglu, Yusuf Koc, Ebru Celebi, Kubra Calisir, Esra Boluk
Publikováno v:
Food and Bioproducts Processing. 136:36-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d90309fac79c9be65c7c16ac8a3f19c1
https://doi.org/10.1016/j.fbp.2022.09.007
https://doi.org/10.1016/j.fbp.2022.09.007
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:
International Journal of Biological Macromolecules. 170:437-446
Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d27b71c771612d67501592b08bd42531
https://doi.org/10.1016/j.ijbiomac.2020.12.160
https://doi.org/10.1016/j.ijbiomac.2020.12.160
Publikováno v:
International journal of biological macromolecules. 209
The objective of this study was to develop novel colorimetric films for food freshness monitoring. UV light irradiation (365 nm) and carbon dots (CDs) were tested as the potential crosslinkers in the fabrication of anthocyanins doped fish gelatin (FG
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3d09b1133d3065aff4f6358803374f7
https://pubmed.ncbi.nlm.nih.gov/35469948
https://pubmed.ncbi.nlm.nih.gov/35469948
Publikováno v:
Food Bioscience. 50:102121
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c917e0b3c5d559e5b2beb1f30aa7129a
https://doi.org/10.1016/j.fbio.2022.102121
https://doi.org/10.1016/j.fbio.2022.102121
Publikováno v:
Legume Science. 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d47a599296a7d389d4f071ac7f5c1644
https://doi.org/10.1002/leg3.121
https://doi.org/10.1002/leg3.121
Publikováno v:
MRS Advances. 1:539-546
Immobilization into 3D matrices stabilizes proteins in comparison to flat planar surfaces and facilitates the study of the biomolecular interactions as well as integration into optrodes for cell physiology. Photocrosslinkable hydrogels have received
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17f86d5f17494788034a183e81237dcd
https://doi.org/10.1557/adv.2015.24
https://doi.org/10.1557/adv.2015.24
Publikováno v:
ACS applied materialsinterfaces. 9(37)
Genetically encoded molecular-protein sensors (GEMS) are engineered to sense and quantify a wide range of biological substances and events in cells, in vitro and even in vivo with high spatial and temporal resolution. Here, we aim to stably incorpora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84ccf024a52b2b87f39b9a7e97eb9112
https://pubmed.ncbi.nlm.nih.gov/28845962
https://pubmed.ncbi.nlm.nih.gov/28845962
Publikováno v:
Food and Bioproducts Processing. 90:301-308
The effect of spouted bed and microwave-assisted spouted bed drying on drying rates of parboiled wheat was investigated. In addition, the effective moisture diffusivities of parboiled wheat were calculated. The drying experiments were performed using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32f2f45de9f46acc228dd06f349b3dd2
https://doi.org/10.1016/j.fbp.2011.06.003
https://doi.org/10.1016/j.fbp.2011.06.003