Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Nazan Kutlu"'
Publikováno v:
International Journal of Food Science & Technology. 57:1074-1082
Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fa075196fa7d7e0350c37df3bc45ba8
https://doi.org/10.1111/ijfs.15472
https://doi.org/10.1111/ijfs.15472
Publikováno v:
Sinop Üniversitesi Fen Bilimleri Dergisi. 6:78-94
Gıdaların üreticiden tüketiciye ulaştırılması sürecinde ürünün tazeliğinin ve besin değerinin korunması oldukça önemlidir. Bu amaçla geçmişten günümüze kadar çeşitli muhafaza yöntemleri kullanılmaktadır. Paketleme teknoloj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06f756ae386c6c8241ff61789e78ffd9
https://doi.org/10.33484/sinopfbd.754521
https://doi.org/10.33484/sinopfbd.754521
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4d78dd8b4334d8cb0bbae5199f415a4
https://doi.org/10.1111/jfpp.16538
https://doi.org/10.1111/jfpp.16538
Autor:
Amitabha Acharya, Katya M. Aguilar-Pérez, Bhavna Alke, V. Ananthi, T. Angelin Swetha, A. Arun, Govindan Balasubramani, Monisha Banerjee, Hamed Barabadi, Maitree Bhattacharyya, Thulasinathan Boobalan, Abhispa Bora, Ariel P. Brown, Abdullah Çağlar, Zafer Ceylan, David Medina Cruz, G.H. Dinesh, Debjani Dutta, Ramakrishnan Geethalakshmi, Muthusamy Govarthanan, R. Guru Raj Rao, Habsah Hasan, Selcuk Hazir, Omid Hosseini, Chaudhery Mustansar Hussain, Hafiz M.N. Iqbal, J. Jeyakanthan, Kamyar Jounaki, Stefan Jurga, N.S. Kumar, P. Kumar, Nazan Kutlu, Ali Kılıçer, Lalita Ledwani, GS Lekshmi, Barbara M. Maciejewska, Mohammad Ali Mahjoub, Jennifer R. McCall, Samuel H. McCall, Dora I. Medina, Raciye Meral, Dasmawati Mohamad, K. Mohanrasu, Hamed Morad, Ebrahim Mostafavi, Sudip Nag, Anamika Nayak, J. Nirgund, SR Nivaz, Ebenezer Samuel James Obeth, Roberto Parra-Saldivar, Shama Parveen, Elahe Pishgahzadeh, Arnab Pramanik, Arivalagan Pugazhendhi, K.N. Purana, R Hari Krishna Raj, R. Karthik Raja, Shiwani Randhawa, Gustavo Ruiz-Pulido, Salar Sadeghian-Abadi, Himanshi Saini, Muthupandian Saravanan, Kathryn T. Sausman, D. Selvakumar, Chandni Sharma, S. Sil, N.B. Singh, Abdul Razack Sirajunnisa, G. Sivaprakash, Duraiarasan Surendhiran, Usman Taqui Syed, Syed Noeman Taqui, Oktay Tomar, Linh B. Truong, Shareefraza J. Ukkund, Hossein Vahidi, Mohini Verma, Karolina Wieszczycka, Marta Woźniak-Budych
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1557388b9562fab8b83c5397e12d0f64
https://doi.org/10.1016/b978-0-12-823426-6.00027-9
https://doi.org/10.1016/b978-0-12-823426-6.00027-9
The present study aimed that the fat reduction in cookies without compromising the desired properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8–363.4 nm were fabricated and added to the formulation. The spread ratio was increased fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc26eff37c2e68775cbbb7f78cb0dd31
https://avesis.yyu.edu.tr/publication/details/08471f6f-52d6-4d43-85a3-c9a7c5f5905a/oai
https://avesis.yyu.edu.tr/publication/details/08471f6f-52d6-4d43-85a3-c9a7c5f5905a/oai