Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Ozge Sakiyan"'
Publikováno v:
Latin American Applied Research - An international journal. 52:27-33
In this study, deep eutectic solvents (DESs) were prepared using choline-chloride as the hydrogen-bond acceptor and glycerol, formic acid and acetic acid as the hydrogen-bond donor. The effect of different process parameters such as molar ratio (1:2,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1770f1fc5d169e3772923de5b3dbf5c
https://doi.org/10.52292/j.laar.2022.725
https://doi.org/10.52292/j.laar.2022.725
Publikováno v:
Food Science and Technology International. 28:641-649
Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::825340b712f81a05f52feef31d9f99a4
https://doi.org/10.1177/10820132211049603
https://doi.org/10.1177/10820132211049603
Publikováno v:
Food and Bioprocess Technology. 14:650-664
In this study, it was aimed to extract bioactive compounds (phenolics and anthocyanins) from cornelian cherry (Cornus mas L.) using microwave (ME) and ohmic heating assisted microwave extraction (OH-ME) as an alternative to maceration (M). Total phen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd805b03fb0e3b57159585b9ae402e62
https://doi.org/10.1007/s11947-021-02588-0
https://doi.org/10.1007/s11947-021-02588-0
Autor:
Simel Bağder Elmacı, Asli Isci, Martin Kaltschmitt, Ozge Sakiyan, Gizem Melissa Erdem, Anne Lamp
Publikováno v:
Cellulose. 27:8949-8962
In this study, it was aimed to investigate the efficacy of microwave assisted deep eutectic solvent (MW-DES) pretreatment on the structure of wheat straw as well as the sugar and ethanol yields. The samples were treated with choline chloride: formic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6831635ea09f3bd974ff037de71ea047
https://doi.org/10.1007/s10570-020-03371-8
https://doi.org/10.1007/s10570-020-03371-8
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2cabd13e724b6598d1bdb4dd07d3f8a
https://doi.org/10.1111/jfpp.15818
https://doi.org/10.1111/jfpp.15818
Publikováno v:
Gıda, Vol 42, Iss 5, Pp 514-526 (2018)
Volume: 42, Issue: 5 514-526
Gıda
Volume: 42, Issue: 5 514-526
Gıda
Ekstraksiyon,endüstriyel uygulamalar ve analitik amaçlar için oldukça önemlidir. Bu alandakiçalışmalar çoğunlukla gıdaların fonksiyonel özelliklerinin zenginleştirilmesindekullanılan antosiyanin, fenolik bileşikler gibi gıda bileşik
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63135406bbb183d1258da6a08689931d
http://dergipark.gov.tr/gidader/issue/29788/327704?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/29788/327704?publisher=gidadernegi
Publikováno v:
Journal of food science and technology. 56(3)
This study discusses the production of microwave baked gluten-free cakes formulated by mixing buckwheat flour and rice flour at different concentrations. Three different ratios of buckwheat flour to rice flour (20:80%, 30:70%, 40:60%) and two differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60bfa39ca537e25e7cc75b1f4496918e
https://pubmed.ncbi.nlm.nih.gov/30956333
https://pubmed.ncbi.nlm.nih.gov/30956333
Autor:
Ozge Sakiyan, Yaşar Özlem Alifakı
Publikováno v:
Journal of Food Science and Technology. 54:944-953
The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb5b31109fd40e04347274c89a198536
https://doi.org/10.1007/s13197-016-2371-0
https://doi.org/10.1007/s13197-016-2371-0
Publikováno v:
International Journal of Food Engineering. 12:921-928
The purpose of the study was to determine the effects of different temperatures (40, 50 and 60 °C) and air velocities (1 and 2 m/s) on shrinkage, porosity, pore size distribution, color and microstructure of orange peel. Empirical models were also p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9346cbb6c1b2293ea0512fef98eeec3a
https://doi.org/10.1515/ijfe-2016-0075
https://doi.org/10.1515/ijfe-2016-0075
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 25(1)
Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abafd2f88d6a62ffd056617eda4475dd
https://pubmed.ncbi.nlm.nih.gov/30205717
https://pubmed.ncbi.nlm.nih.gov/30205717