Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Reyhan Selin Uysal"'
Autor:
Reyhan Selin Uysal
Publikováno v:
Fermentation, Vol 10, Iss 9, p 469 (2024)
The Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran Reserva, are crafted from Sherry wines and are protected under the Denomination of Origin in Spain. The aim of this study was to (i) characterize the physicochemical propertie
Externí odkaz:
https://doaj.org/article/b71f707cfac549fdae5116f1dab1bac1
Autor:
Hanán Issa-Issa, Francisca Hernández, David López-Lluch, Reyhan Selin Uysal, Ángel A. Carbonell-Barrachina
Publikováno v:
Beverages, Vol 9, Iss 1, p 28 (2023)
Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages m
Externí odkaz:
https://doaj.org/article/d89eab10d1654b6c81cb08fd5ec60cb0
Publikováno v:
European Food Research and Technology.
The studied red wines, which are Fondillón, reserva, crianza, and young, are prepared from exclusive “Monastrell” grapes, and protected under the Alicante Denomination of Origin (Alicante, Spain). The objectives of the present study were (i) to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dfad9b5208f35e33a00110be99c26e7
https://doi.org/10.1007/s00217-023-04256-3
https://doi.org/10.1007/s00217-023-04256-3
Autor:
Reyhan Selin UYSAL AFACAN
Publikováno v:
Sakarya University Journal of Science.
The aim of the present study is to determine the content of chemical and physical quality parameters of hen eggs (liquid whole egg (LWE), liquid egg yolk (LEY), and liquid egg white (LEW)) produced for different housing and feeding conditions in Turk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2551bfee2a3219e54aaa3c0504ad475e
https://doi.org/10.16984/saufenbilder.1148878
https://doi.org/10.16984/saufenbilder.1148878
Publikováno v:
Food Sci Biotechnol
The aim of present study was to determine liquid egg adulteration based on yolk:white ratio of egg using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and by measuring Brix. To construct a calibration model, liquid egg samples were prepa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f5ecad7b477651f9c0fa1fc6df60b14
https://hdl.handle.net/20.500.12491/10593
https://hdl.handle.net/20.500.12491/10593
Publikováno v:
Food Chemistry. 216:201-208
The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68 degrees C for 1-5 min) was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64d99fa64d1f9527925e48e9894f7c0d
https://doi.org/10.1016/j.foodchem.2016.08.050
https://doi.org/10.1016/j.foodchem.2016.08.050
Publikováno v:
Journal of Food Process Engineering. 42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7c063394c683e22a5578693fa1a3ab8
https://doi.org/10.1111/jfpe.13167
https://doi.org/10.1111/jfpe.13167
Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(2)
BACKGROUND: The starting point of this work is to propose a qualitative approach for authenticity confirmation of the composition of liquid egg products. To this end, it was aimed to detect the liquid egg authenticity and adulteration (with water) by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6470a2020e665de878d28d587e414b8
https://pubmed.ncbi.nlm.nih.gov/31646648
https://pubmed.ncbi.nlm.nih.gov/31646648
Publikováno v:
Journal of the science of food and agriculture. 99(7)
The use of liquid whole egg (LWE) in the food industry as a substitute for shell eggs has been on the increase lately. Since the composition of LWE can easily be changed, determination of protein, lipid, moisture and total soluble solid (TSS) content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cc66c29155c70b3b2ae55bec5c4dcb8
https://pubmed.ncbi.nlm.nih.gov/30628098
https://pubmed.ncbi.nlm.nih.gov/30628098
Autor:
Havva Tümay Temiz, Ozlem Torun, Fahriye Ceyda Dudak Şeker, Esra Acar Soykut, Reyhan Selin Uysal, Kerem İlaslan, Akif Goktug Bozkurt, Hüseyin Efe Genis, Ismail Hakki Boyaci, Burcu Guven, Nazife Nur Yazgan
Publikováno v:
RSC Advances. 5:56606-56624
Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84a863f87139ce1b7a7e35fe4451c394
https://doi.org/10.1039/c4ra12463d
https://doi.org/10.1039/c4ra12463d