Zobrazeno 1 - 10
of 422
pro vyhledávání: '"Mehmet musa Özcan"'
Autor:
Fahad AlJuhaimi, Isam Ali Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry, Mustafa Mete Özcan, Belal M. Mohammed
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100719- (2024)
In this study, the effect of boiling and germination processes on oil contents, bioactive compounds, fatty acids, phenolic constituents and mineral amounts of hemp seeds was investigated. The oil quantities of hempseeds were assessed to be between 30
Externí odkaz:
https://doaj.org/article/aea21f622f6946dcb6bd2b70d38dd845
Publikováno v:
Plants, Vol 13, Iss 10, p 1283 (2024)
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantiti
Externí odkaz:
https://doaj.org/article/ccfda2bdb7a8400e85a6a265281b7ca2
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 39, Iss 4, Pp 305-310 (2020)
The chemical properties, fatty acid composition, and amino acid contents of the date (Phoenix dactylifera L.) fruit seeds (Barhi, Khulas, Monaif Rozaiz, Soukari, Soulag, and Soughi) were determined. While crude protein contents of date samples range
Externí odkaz:
https://doaj.org/article/e89a517f2351441a837f31f0de2fdfff
Autor:
Bertrand Matthäus, Mehmet Musa Özcan
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 39, Iss 2, Pp 203-206 (2020)
In this study, the sterol contents of almond kernel oils collected from naturally growing almond trees in Mersin province were determined. Generally, the sterol contents of almond oil samples varied depending on almond types. The major sterols in alm
Externí odkaz:
https://doaj.org/article/25bbef4aaf3a4a88b8261e7df6e55079
Autor:
Mehmet Musa Özcan
Publikováno v:
Foods, Vol 12, Iss 7, p 1412 (2023)
In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were investigated. The oil yields of breads with coriander were identified b
Externí odkaz:
https://doaj.org/article/c772838089ff496bb332354cda925f02
Autor:
Mehmet Musa Özcan
Publikováno v:
Foods, Vol 12, Iss 3, p 444 (2023)
The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE
Externí odkaz:
https://doaj.org/article/8b564f802b394eb39e6265e0f9fa8c80
Autor:
Mehmet Musa Özcan
Publikováno v:
Foods, Vol 11, Iss 21, p 3492 (2022)
“Keşkek”, which is a dish of Western Anatolia, Thrace, the Eastern Anatolia Region, the Black Sea and Central Anatolia, is a traditional dish made mainly of split wheat and meat—although it varies according to the regions in Anatolia—which i
Externí odkaz:
https://doaj.org/article/c7f144ef9f6e4d6a9734eb5d0569a38f
Autor:
Mehmet Musa Özcan, Derya Ören
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 38, Iss 6, Pp 167-174 (2019)
In this study, moisture content, free fatty acids, peroxide, iodine value, unsaponifiable matter, saponification value, fatty acid composition and tocopherol contents of wheat germ oil obtained by SC-CO2 extraction and cold press technology were inve
Externí odkaz:
https://doaj.org/article/c08e3289f37d4fa18905a894d1d4c2b2
Autor:
Ahmet Bağcı, Ümit Gecgel, Nesim Dursun, Mehmet Musa Özcan, Ahmet Tamkoç, İrfan Özer, Mustafa Mete Özcan
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 38, Iss 5, Pp 285-292 (2019)
The oil contents of rye grain seeds ranged from 0.70% (type 25) to 3.92 % (type 1). Palmitic acid contents of oils changed between 10.82% (type 26) and 22.43% (type 10). In addition, while oleic acid contents of oil samples vary between 20.61% (type
Externí odkaz:
https://doaj.org/article/4648a3b2cfc147058de0889dd31c8c9d
Autor:
Mehmet Musa Özcan, Mustafa Harmankaya
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 38, Iss 5, Pp 279-283 (2019)
In this study, the mineral contents of bread with boiled grape, date, carob and mulberry fruit juices at five different concentrations were determined. The fluctuations of B and Cu contents in bread with pekmez (molasses) were determined between 4.10
Externí odkaz:
https://doaj.org/article/e523dadb6f9041b6a866a6d45285939b