Výsledky vyhledávání - "Omca Demirkol"

Akademický článek

Thiols and Their Uses in the Food Industry

Autor: İnci Cerit, Aslı Demirer, Eda Bülbül, Merve Yaman, Şeyma Nur Güngör, Omca Demirkol

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 5, Pp 1027-1038 (2020)

Studies have shown that many of the synthetic additives which are added to food for different purposes have negative impacts on human health. For this reason, researchers have focused on natural additives that can replace with synthetic ones and posi

Externí odkaz: https://doaj.org/article/8dd28caf0836443f8e5424d70dce7669

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Akademický článek

MAKARNANIN BESİN DEGERi VE MİKROBİYAL KALİTESİ

Autor: OMCA DEMİRKOL, AYSEL İÇÖZ

Publikováno v: Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Vol 6, Iss 1, Pp 115-118 (2002)

Makarna günlük protein ve karbonhidrat gereksinimini karşılayan tam anlamıyla saf bir gıdadır. İçinde sadece irmik ve su bulunur. Sağhğıınız için gerekli olan bitkisel proteinler, vitaminler ve enerji kaynağı karbonhidrat içerir. Ay

Externí odkaz: https://doaj.org/article/dfcf2b7c4ce446c0aab3b9ad5f5d6020

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Akademický článek

TEKİRDAĞ AÇIKLARINDAN VE İZMİT KÖRFEZİNDEN AVLANAN İSTAVRİT BALIKLARINDA AĞIR METAL BİRİKİMİ ÜZERİNE BİR ARAŞTIRMA

Autor: Nevin Aktaş, Omca Demirkol

Publikováno v: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 2, Pp 205-209 (2002)

Endüstrileşme ile paralel olarak su ortamlarına bulaşan ağır metaller önemli bir çevre kirliliğini de beraberinde getirmektedir. Ayrıca bu metaller akarsu göl ve denizlerde yaşayan ve gıda olarak tüketilen canlılarda akümüle olmakta,

Externí odkaz: https://doaj.org/article/cd19b08938224aef9157cfb207965171

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Akademický článek

A SEARCH ON HEAVY METAL ACCUMULATION IN SCADS CAUGHT IN THE GULF OF İZMİT AND OFF TEKİRDAG PROVINCE IN THE SEA OF MARMARA

Autor: Omca DEMİRKOL, Nevin AKTAŞ

Publikováno v: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 2, Pp 205-209 (2002)

Heavy metals which contaminate water due to ındustrialization cause a great deal of environmental pollution. In addition to that these metals threaten human health by accumulating in organismas which leave in rivers and seas and being used as nutrim

Externí odkaz: https://doaj.org/article/29d0873d2d3040a0883157960131c934

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Akademický článek

TEKİRDAĞ AÇIKLARINDAN VE İZMİT KÖRFEZİNDEN AVLANAN İSTAVRİT BALIKLARINDA AĞIR METAL BİRİKİMİ ÜZERİNE BİR ARAŞTIRMA

Autor: Omca DEMİRKOL, Nevin AKTAŞ

Publikováno v: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 2, Pp 205-209 (2002)

Externí odkaz: https://doaj.org/article/11602dd251a641659091e1d21b9518c1

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OPTIMIZATION OF CAROTENOID EXTRACTION FROM INDUSTRIAL TOMATO WASTE BY RESPONCE SURFACE METHODOLOGY

Autor: İnci CERİT, Eda Nur ERDEM, Mahmut YILDIRIM, Mehmet Emin DURSUN, Sercan TEKGÜL, Zeynep KAYA, Omca DEMİRKOL

Publikováno v: GIDA / THE JOURNAL OF FOOD. :459-470

Bu çalışmada, bir domates işleme tesisinden temin edilen atıklardan geleneksel ve ultrason destekli yöntemle karotenoid ekstraksiyonu yapılmıştır. Çözücü olarak etil asetat kullanılmış ve yanıt yüzey yöntemi (response surface meth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::07c4dd6005669e1e781ec9efca39341f
https://doi.org/10.15237/gida.gd23012

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Influence of culture age and environmental conditions on the decolorization and biodegradation of Reactive Orange 13 by Bacillus sp. SBT8

Autor: Ayşe Avcı, Ayşe Yıldırım, İnci Cerit, Semra Yılmazer Keskin, Mohammed Hamk, Can Serkan Keskin, Omca Demirkol

Publikováno v: Biomass Conversion and Biorefinery. 13:4353-4363

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::995891219bfb93ddcf6cd716156022d9
https://doi.org/10.1007/s13399-022-03157-x

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Production of low-protein cocoa powder with enzyme-assisted hydrolysis

Autor: İnci Cerit, Könül Mehdizade, Ayşe Avcı, Omca Demirkol

Amino acid-related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low-protein cocoa powder with enzymatic hydrolysis an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c7e47a8dfacfe7877fb2e27ec254af41
https://doi.org/10.21203/rs.3.rs-2084395/v1

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Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans

Autor: İnci Cerit, Omca Demirkol, Ayşe Avcı, Betül Sena Arkan

Publikováno v: Food Science and Technology International. :108201322311544

The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric redu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bf87be6eefc1ce3b557a7f30c2371c7f
https://doi.org/10.1177/10820132231154429

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