Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Türkan Uzlaşır"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 4, Pp 554-560 (2024)
Spirulina platensis (S. platensis) is a high-nutrient blue-green algae that has been used as a food supplement for a long time. It contains carbohydrates, lipids, proteins, vitamins, minerals, and bioactive compounds essential for basic human nutriti
Externí odkaz:
https://doaj.org/article/e853abc1d9b74fc1820eee6595f34afd
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31127- (2024)
In recent years, Albania has seen a significant increase in wine production, which can be attributed to the growing interest in the diversity of native grape varieties. Among the most popular grape varieties are Kallmet, Shesh i zi (ShiZ), Shesh i ba
Externí odkaz:
https://doaj.org/article/457483445744402f885e748144cd20b3
Publikováno v:
Food Science of Animal Resources
Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98be38c1e317cf45e3023be453d00e49
http://hdl.handle.net/20.500.11787/5167
http://hdl.handle.net/20.500.11787/5167
Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil
Publikováno v:
Thermochimica Acta. 669:109-115
In this study, pumpkin seed oils obtained from roasted and unroasted seeds of the two genotypes called as “Nevsehir Cercevelisi” and “Urgup Sivrisi” belonging to the species Cucurbita pepo were analyzed for thermal and kinetic properties. Oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::515dfdb42341dfb6e8caf3de544be5a9
https://doi.org/10.1016/j.tca.2018.09.012
https://doi.org/10.1016/j.tca.2018.09.012
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 25, Iss 3, p A301 (2018)
In this study, the pumpkin seed oils used were obtained from roasted and unroasted seeds of the two varieties called “Nevşehir Çerçevelisi” and “Ürgüp Sivrisi”, belonging to the species Cucurbita pepo. Oil extraction, from seeds subjecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25a5f25c1ea6b57a7eeeffb16162ab59
https://doi.org/10.1051/ocl/2018025
https://doi.org/10.1051/ocl/2018025
Publikováno v:
Foods, Vol 12, Iss 17, p 3185 (2023)
Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt stress on the antioxidant activity, phenolic profile, bioavailability of bioactive compound
Externí odkaz:
https://doaj.org/article/1334e78b77bc4245af3f017bd5435081