Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nuzhet Turker"'
Publikováno v:
International Journal of Food Engineering. 18:537-545
The suitability of mandarin (MP), orange (OP) and pomegranate peel powders (PP) for co-pigmentation of dewberry, viburnum, red hawthorn, black hawthorn, and barberry anthocyanins was investigated. Spectrophotometric measurements indicated co-pigmenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1152f7c0d22e1e04d66d72b1dcecb2b3
https://doi.org/10.1515/ijfe-2021-0260
https://doi.org/10.1515/ijfe-2021-0260
A STUDY ON THE RELATION BETWEEN ANTHOCYANIN CONTENT AND PRODUCT QUALITY: SHALGAM AS A MODEL BEVERAGE
Publikováno v:
Journal of Food Quality. 30:953-969
The anthocyanin content and the amount of lactic and acetic acids present in commercial shalgam samples randomly collected from domestic markets were determined both by high-performance liquid chromatography (HPLC) and spectral measurements. Shalgam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77a686df21178083ed7ecba005ace8e1
https://doi.org/10.1111/j.1745-4557.2007.00171.x
https://doi.org/10.1111/j.1745-4557.2007.00171.x
Autor:
Ferruh Erdogˇdu, Nuzhet Turker
Publikováno v:
Journal of Food Engineering. 76:579-583
Restrictions imposed on artificial food colorants have resulted in extensive research on natural pigments in recent years. Among the natural colorants, anthocyanin pigments are responsible for red, purple and blue colors of many plants and black carr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b281831510ca49b4b57e322862c01652
https://doi.org/10.1016/j.jfoodeng.2005.06.005
https://doi.org/10.1016/j.jfoodeng.2005.06.005
Publikováno v:
European Food Research and Technology. 212:213-216
Cactus pear (Opuntia ficus-indica) juice with a total soluble solids content of 15.94 °Brix was fermented using the wine yeast Saccharomyces cerevisiae. A 94.54% conversion of fermentable sugar was achieved with an ethanol production of 55.3 ml/l. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::843433266d5d8c8bbcd74b50d5b821ba
https://doi.org/10.1007/s002170000247
https://doi.org/10.1007/s002170000247
Autor:
Haluk Hamamci, Nuzhet Turker
Publikováno v:
Food Microbiology. 15:3-11
In two sets of experiments the immobilized cells of the wine yeast Saccharomyces cerevisiae and the mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus were dried and tested for storage ability at 4°C. Both κ-carrageenan and al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d37674cf3ede6755aac7f05088d9602
https://doi.org/10.1006/fmic.1997.0140
https://doi.org/10.1006/fmic.1997.0140
Publikováno v:
Nahrung/Food. 44:261-263
The colour stability of the yellow-orange pigment (lambda max = 476 nm) of prickly pear (Opuntia ficus-indica) fruit was determined as a function of temperature and pH. The experiments were carried out at three different temperatures (50, 70 and 90 d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::466a78eeafdfe8aeb2fa32802966f2dd
https://doi.org/10.1002/1521-3803(20000701)44:4<261::aid-food261>3.0.co
https://doi.org/10.1002/1521-3803(20000701)44:4<261::aid-food261>3.0.co
Publikováno v:
Journal of agricultural and food chemistry. 52(12)
The effect of temperature on the stability of shalgam anthocyanins stored at 4, 25, and 40 degrees C for 90 days was investigated. The effect of pasteurization and sorbate addition on the anthocyanin stability as compared to control was also studied.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f0a585a4ea799985510cc4c2bc04f21
https://pubmed.ncbi.nlm.nih.gov/15186101
https://pubmed.ncbi.nlm.nih.gov/15186101
Publikováno v:
European Food Research & Technology; Jan2008, Vol. 226 Issue 3, p363-370, 8p