Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Nuray Inan Cinkir"'
Autor:
Mahn Gbongue Elie Parfait Deli, Burcu Dundar Kirit, Erdal Ağçam, Nuray Inan Cinkir, Asiye Akyildiz
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100120- (2022)
This study aimed to determine the effects of the thermosonication parameters (300 J/g and 60°C) on polyphenol oxidase-(PPO) inactivation and some quality attributes. The change in quality parameters (residual PPO activity, total phenolic, total caro
Externí odkaz:
https://doaj.org/article/60a94dca84f94c6193b7e59414383d25
Autor:
Samiye Adal, Berrak Delikanlı Kıyak, Gülşah Çalışkan Koç, Özge Süfer, Azime Özkan Karabacak, Nuray İnan Çınkır, Yasemin Çelebi, G. Jeevarathinam, Sarvesh Rustagi, R. Pandiselvam
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100369- (2024)
This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different
Externí odkaz:
https://doaj.org/article/79ef903056774547a3e56fb0142dcbee
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 12, Pp 2170-2183 (2019)
Carotenoids which are a lipophilic component are an organic pigment with antioxidant properties that contain conjugated double bonds. Research on carotenoids have recently concentrated on functional foods, bioavailability and pharmacology due to thei
Externí odkaz:
https://doaj.org/article/b6e720bd7213403a833cc6acdb990a4d