Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Pelin Onsekizoglu Bagci"'
Publikováno v:
Food and Bioproducts Processing. 124:233-243
A low-pressure nitrogen plasma (LPNP) modified commercial thin-film composite membrane was used for pre-concentration of the clarified pomegranate juice (C-PJ) by reverse osmosis (RO). Pre-concentrates then submitted to osmotic distillation (OD) for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe97660b66604d22a4521ef71bc0e58d
https://doi.org/10.1016/j.fbp.2020.09.003
https://doi.org/10.1016/j.fbp.2020.09.003
Publikováno v:
International Journal of Innovative Approaches in Agricultural Research. 3:550-556
In recent years, many researchers have focused on the health effects of plant-derived foods. In this context, foods with high content of flavonoids and phenolic substances have received a great deal of attention as potential agents for cancer prevent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::962ef6ab2bdbe94ce70614b86afd3197
https://doi.org/10.29329/ijiaar.2019.217.1
https://doi.org/10.29329/ijiaar.2019.217.1
Autor:
Pelin Onsekizoglu Bagci, Emel Yilmaz
Publikováno v:
Food and Bioprocess Technology. 12:1273-1283
In this study, fouling behavior and juice quality were studied during sequential ultrafiltration of broccoli juice. Resistance-in-series model was used to analyze membrane fouling. Membrane pore size did not cause a significant difference in the amou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7edfe8487cfa8d3a4fd82d3b74dba5ac
https://doi.org/10.1007/s11947-019-02292-0
https://doi.org/10.1007/s11947-019-02292-0
Publikováno v:
Innovative Food Science & Emerging Technologies. 52:213-220
In this study, a low pressure nitrogen plasma (LPNP) activation was implemented to modify the surface characteristics of a commercial thin film composite (TFC) polyamide reverse osmosis (RO) membrane. The free energy of interaction (Delta G(iwi)) res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9af6b3ca3ef20a11dbd9b2ea4cf0396
https://doi.org/10.1016/j.ifset.2018.12.013
https://doi.org/10.1016/j.ifset.2018.12.013
Publikováno v:
International Dairy Journal. 121:105115
Reconstituted whey powder (RCW), whey released after rennet-coagulation (PW) and microfiltration permeate of skim milk (IW) were used to produce concentrated beverage by osmotic membrane distillation (OMD). Effect of feed type on OMD performance and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29206b873e81fc830a3f8aa215f15d80
https://doi.org/10.1016/j.idairyj.2021.105115
https://doi.org/10.1016/j.idairyj.2021.105115
Publikováno v:
Food and Bioprocess Technology. 10:875-885
The aim of this study was to evaluate the performance of three different commercial polymeric ultrafiltration (UF) membranes during clarification of raw apple juice, comparatively. The influence of membrane pore size, roughness, and hydrophobicity on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb1117767fff7bc8bcc7d6cd5f53fe8b
https://doi.org/10.1007/s11947-017-1871-x
https://doi.org/10.1007/s11947-017-1871-x
Publikováno v:
Journal of Food Science. 80:N2071-N2078
Gold nanoparticles (AuNPs) were synthesized at room temperature following a simple, rapid, and green route using fresh-squeezed apple juice as a reducing reagent. The optimal AuNPs, based on the particle color, stability, and color change suitable fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e8bd307e4f2dd6b37ed866bf0b02c90
https://doi.org/10.1111/1750-3841.12974
https://doi.org/10.1111/1750-3841.12974
The aim of this study was to improve ultrafiltration (UF) performance during clarification of raw apple juice through surface modification of commercial polysulfone membranes (US100) by low-pressure oxygen plasma treatment (LP-OPlsT). A Plasma power
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0817857092ccdcd8f83f57ca9ea80e19
https://aperta.ulakbim.gov.tr/record/33783
https://aperta.ulakbim.gov.tr/record/33783
Autor:
Pelin Onsekizoglu Bagci
Publikováno v:
Critical Reviews in Food Science and Nutrition. 55:1098-1113
Fruit juices are generally concentrated in order to improve the stability during storage and to reduce handling, packaging, and transportation costs. Thermal evaporation is the most widely used technique in industrial fruit juice concentrate producti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2d74703f42e3da1c9a0701ad3c26a51
https://doi.org/10.1080/10408398.2012.685116
https://doi.org/10.1080/10408398.2012.685116