Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Meryem Esra Yener"'
Autor:
Sami Gökhan Özkal, Meryem Esra Yener
Supercritical carbon dioxide (SC-CO2) extraction of flaxseed oil was performed and effects of process parameters including particle size (mean particle diameter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0ceba3691c82e19a8092044e5516b4f
https://doi.org/10.1016/j.supflu.2016.02.013
https://doi.org/10.1016/j.supflu.2016.02.013
Publikováno v:
The Journal of Supercritical Fluids. 43:55-63
The effects of pressure (20–60 MPa), temperature (40–60 °C), ethanol concentration (14–20 wt.%) and extraction time (10–40 min) on subcritical (CO 2 + ethanol) extraction of polyphenols from apple and peach pomaces (moisture content ≅ 14%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8b8cb492069617c3f27b56dee6b87a2
https://doi.org/10.1016/j.supflu.2007.04.012
https://doi.org/10.1016/j.supflu.2007.04.012
Autor:
Meryem Esra Yener
Publikováno v:
Gıda, Vol 25, Iss 3 (2015)
Gıdaların ve biyolojik maddelerin süperkritik akışkanlar ite istenmesi fonksiyonel ve yüksek değerli ürünler elde edilmesi için önemli bir araçtır. Bu alanda ekstraksiyon ve fraksiyonasyon ile başlayan ilk çalışmalar, ekstraksiyon, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::2e00686da306e5f1a6f19f952df18168
http://dergipark.gov.tr/gidader/issue/6900/92273?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6900/92273?publisher=gidadernegi
Autor:
Meryem Esra Yener
Publikováno v:
Gıda, Vol 26, Iss 1 (2015)
Gıdaların ve biyolojik maddelerin süperkritik akışkanlar ile işlenmesi, fonksiyonel ve yüksek değerli ürünler elde edilmesi için önemli bir araçtır. Ekstraksiyon, fraksiyonasyon ve reaksiyonun yanı sıra, kristalizasyon ve ekstrüzyo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d9f71412dd9a75360c06d61e7810a911
http://dergipark.gov.tr/gidader/issue/6917/92414?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6917/92414?publisher=gidadernegi
Publikováno v:
LWT - Food Science and Technology. 38:611-616
Response surface methodology was used to determine the effects of solvent flow rate (2, 3 and 4 g/min), pressure (30, 37.5 and 45 MPa), temperature (40, 50 and 60 °C), and co-solvent concentration (0, 1.5 and 3 wt% ethanol) on oil yield of apricot (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf48c59e5426ff95a8b4b2d909277f18
https://doi.org/10.1016/j.lwt.2004.08.003
https://doi.org/10.1016/j.lwt.2004.08.003
Publikováno v:
The Journal of Supercritical Fluids. 35:119-127
Effects of process parameters on extraction of apricot (Prunus armeniaca L.) kernel oil with supercritical carbon dioxide (SC-CO2) were investigated. The parameters included particle size (mean particle diameter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::703173de2c63e4130b2c4ee300a6e4f8
https://doi.org/10.1016/j.supflu.2004.12.011
https://doi.org/10.1016/j.supflu.2004.12.011
Publikováno v:
Journal of Food Engineering. 69:167-172
Rheological properties of tahin/pekmez blends were determined at different tahin concentrations (20–32%) and temperatures (35–65 °C) by using a concentric cylinder rotational viscometer. Tahin/pekmez blends were found to exhibit non-Newtonian, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15935be045a84c082557ed63f658bd9a
https://doi.org/10.1016/j.jfoodeng.2004.08.010
https://doi.org/10.1016/j.jfoodeng.2004.08.010
Publikováno v:
Journal of Food Engineering. 69:217-223
Solubility of hazelnut oil in supercritical carbon dioxide (SC-CO2) was determined at 15–60 MPa, and 40–60 °C. The crossover pressure of hazelnut oil was between 15 and 30 MPa. The solubility increased with pressure, but increased with temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df6b6d3db93208f63e9c6826863e06ee
https://doi.org/10.1016/j.jfoodeng.2004.07.020
https://doi.org/10.1016/j.jfoodeng.2004.07.020
Publikováno v:
European Food Research and Technology. 220:74-78
Response Surface Methodology was used to determine the effects of solvent flow rate (1, 3 and 5 g/min), pressure (300, 375 and 450 bar) and temperature (40, 50 and 60 °C) on hazelnut oil yield in supercritical carbon dioxide (SC-CO2). Oil yield was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67b3b7a41545c3fdbcf9a6097b84bc58
https://doi.org/10.1007/s00217-004-1013-3
https://doi.org/10.1007/s00217-004-1013-3
Autor:
Meryem Esra Yener
Publikováno v:
International Journal of Food Properties. 4:45-57
The correlations for vapor pressures of fatty acids, fatty acid methyl and ethyl esters, and simple triglycerides were given based on the available data in the literature. The developed equations enable easy estimation of the critical properties. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50fb8e4c8c7b5bdb54b26c4f83d946d1
https://doi.org/10.1081/jfp-100002188
https://doi.org/10.1081/jfp-100002188