Výsledky vyhledávání - "Sibel Fadıloğlu"

Evaluation of the effect of geographical origin and extraction solvents on bioactive and antioxidative properties of Inula viscosa L. grown in Turkey by chemometric approach

Autor: Sibel Fadıloğlu, Hasene Keskin Çavdar, Zeynep İdil Yıldırım

Publikováno v: European Food Research and Technology. 248:253-261

This study aimed to investigate the phenolic composition and antioxidant capacity of Inula viscosa L. aerial parts as influenced by their geographic origin and the type of extractant used. We established the extraction yield and phenolic composition

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::29fa75d8c5d7b1f3a3f4edb21c66078d
https://doi.org/10.1007/s00217-021-03877-w

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Ultrasound-assisted alkaline pre-treatment and its sequential combination with microwave for fractionation of pistachio shell

Autor: Fahrettin Göğüş, Sibel Fadıloğlu, Hatice Neval Özbek, Derya Koçak Yanık

Publikováno v: Renewable Energy. 157:637-646

Ultrasound-assisted alkaline pre-treatment (UAAP) and its sequential combination with microwave (SUMAAP) were performed for fractionation of pistachio shell and compared with conventional alkaline pre-treatment (CAP). The pre-treatment conditions wer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2b4eb51d102a94f4a60ce7a39697baab
https://doi.org/10.1016/j.renene.2020.05.085

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Optimization of microwave-assisted extraction of bioactive compounds from pistachio (Pistacia vera L.) hull

Autor: Fahrettin Göğüş, Sibel Fadıloğlu, Derya Koçak Yanık, Hatice Neval Özbek

Publikováno v: Separation Science and Technology. 55:289-299

Phenolic compounds were extracted from pistachio hull using microwave-assisted solvent extraction (MASE). The effects of four parameters, microwave power, extraction time, solvent to sample...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1139f9d9ae269e931a60aa167183f556
https://doi.org/10.1080/01496395.2019.1577444

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A comparative study on performance of industrial and microwave techniques for sunflower oil bleaching process

Autor: Sibel Fadıloğlu, Derya Koçak Yanık, Fahrettin Göğüş, Şakir Selçuk Seçilmiş

Publikováno v: Food chemistry. 365

The main objective of this study is to compare the quality characteristics of the sunflower oils bleached with microwave and industrial techniques. The bleaching efficiencies of microwave and industrial bleaching methods were found as 83.76% and 85.6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dc4202cc67df68dcbd4b163819f858c
https://pubmed.ncbi.nlm.nih.gov/34256222

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A Novel Modified Lipid: Enzymatic Esterification of 2-Monoacylglycerol with N -acetyl-l -leucine

Autor: Derya Koçak Yanık, Fahrettin Göğüş, Sibel Fadıloğlu, Hasene Keskin Çavdar

Publikováno v: Journal of Food Science. 83:597-604

The objective of this research was to synthesize and characterize a novel modified lipid which is composed of mainly oleic acid at sn-2 position and a hydrophobic essential amino acid derivative (N-acetyl-l-leucine) at sn-1(3) or sn-1, 3 positions. L

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8ba9c53b009d4e0ebdf0aa85c585346b
https://doi.org/10.1111/1750-3841.14070

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Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2-Monoacylglycerol

Autor: Sibel Fadıloğlu, Fahrettin Göğüş, Hasene Keskin, Hatice Neval Mucuk, Derya Koçak Yanık

Publikováno v: Journal of Food Science. 81:C841-C848

2-Monoacylglycerols (2-MAG) with a high content of oleic acid at sn-2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::67d06e074c6e9ac0b507e54f5d7edd4b
https://doi.org/10.1111/1750-3841.13246

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A Novel Modified Lipid: Enzymatic Esterification of 2-Monoacylglycerol with N-acetyl-l-leucine

Autor: Hasene, Keskin Çavdar, Derya, Koçak Yanık, Fahrettin, Göğüş, Sibel, Fadıloğlu

Publikováno v: Journal of food science. 83(3)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::c9d7d1048aad5b172475f7887ae11433
https://pubmed.ncbi.nlm.nih.gov/29437236

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