Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Serap Berktas"'
Publikováno v:
International Journal of Food Science & Technology. 58:2060-2066
In this study, the extraction of bioactive compounds from lemon peel, a by-product of the food industry, was investigated using pressurised hot water extraction (PHWE) at different extraction temperatures (40-200 degrees C) and times (5-30 min) under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4855398f67ae46afd948740394b7fbe9
https://doi.org/10.1111/ijfs.15925
https://doi.org/10.1111/ijfs.15925
Publikováno v:
Journal of food scienceREFERENCES.
Enzyme-modified cheese (EMC), a cheese flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties of additives, especially with high-fat conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91509dd6c4bc5113ff51aa41168b982a
https://pubmed.ncbi.nlm.nih.gov/36463415
https://pubmed.ncbi.nlm.nih.gov/36463415
Publikováno v:
International Dairy Journal. 143:105687
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a6bab35140babe77a3a24a58e2666b8
https://doi.org/10.1016/j.idairyj.2023.105687
https://doi.org/10.1016/j.idairyj.2023.105687
Autor:
Melike Beyza Ozdemir, Elif Kılıçarslan, Hande Demir, Esra Koca, Pelin Salum, Serap Berktaş, Mustafa Çam, Zafer Erbay, Levent Yurdaer Aydemir
Publikováno v:
Molecules, Vol 29, Iss 17, p 4237 (2024)
Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett–Burman and Box–Behnken design. The variable
Externí odkaz:
https://doaj.org/article/919471660a1a4bc9bf68799d1e0a3ff2