Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Melis Karakaş"'
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 973-982 (2018)
In this study, optimum process parameters for supercritical carbon dioxide (CO2) (SC-CO2) extraction of roasted pistachio (Pistacia vera L.) were investigated by depending on amount of the characteristic flavouring components (α-pinene, limonene-D,
Externí odkaz:
https://doaj.org/article/43ebcd88a2a84a1c9c2b8acb12fa5774
Publikováno v:
Gıda. 45:665-675
In this study, Tombul type hazelnuts (Corylus avellana L.) were extracted by supercritical carbondioxide (SC-CO2) extraction and maceration method. The extraction yielded in 8.5% by SC-CO2 extraction when 0.84% by maceration. Extracted hazelnuts were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef99193713ca77762f5b6918944285aa
https://doi.org/10.15237/gida.gd20020
https://doi.org/10.15237/gida.gd20020
Publikováno v:
The Journal of Supercritical Fluids. 143:365-369
Supercritical carbon dioxide extraction was used to extract oil from Echium vulgare seeds. Response surface methodology was applied to analyze the effect of temperature (30, 50 and 70 °C) and pressure (200, 300 and 400 bar) on the oil extraction yie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a1d361a9c98626090132d08f01eba18
https://doi.org/10.1016/j.supflu.2018.09.008
https://doi.org/10.1016/j.supflu.2018.09.008
Autor:
Hayri Coşkun, Melis Karakaş
Publikováno v:
Gıda. 43:733-744
Bu çalışmada; ısıl işlem görmüş sütlerde organik klorlu pestisit tayin yöntemi geliştirlmesi ve geliştirilen yöntem ile piyasadan satın alınan UHT ve pastörize süt örneklerinde pestisit analizi yapılması amaçlanmıştır. Çalı
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34a82e66463e6581cf4a4d2c39063365
https://doi.org/10.15237/gida.gd18058
https://doi.org/10.15237/gida.gd18058
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 973-982 (2018)
In this study, optimum process parameters for supercritical carbon dioxide (CO2) (SC-CO2) extraction of roasted pistachio (Pistacia vera L.) were investigated by depending on amount of the characteristic flavouring components (α-pinene, limonene-D,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ceec56dacd6682b9154919331db5834f
https://aperta.ulakbim.gov.tr/record/31323
https://aperta.ulakbim.gov.tr/record/31323
