Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Tuğba İNANÇ HORUZ"'
Publikováno v:
Medžiagotyra, Vol 24, Iss 1, Pp 10-17 (2018)
Electrospinning of zein from its solution with a non-toxic solvent is not easy. It certainly requires understanding the effects of critical parameters during electrospinning. In this paper, the first aim was to understand how the morphology and diame
Externí odkaz:
https://doaj.org/article/f171867133354294a75d107d834bf010
Autor:
Tuğba İnanç Horuz, Medeni Maskan
Publikováno v:
Cogent Food & Agriculture, Vol 1, Iss 1 (2015)
Natural antioxidants recently have gained popularity since synthetic ones have toxic and carcinogenic effects. In the present study, effect of temperature (120, 150 and 180°C) and cinnamaldehyde on oxidative stability of several oils (olive, hazelnu
Externí odkaz:
https://doaj.org/article/6ec0f2d6d6ca449a90cd3982eb5b9770
Autor:
Tuğba İnanç Horuz, K Bülent Belibağlı
Publikováno v:
Journal of the Science of Food and Agriculture. 99:759-766
Background: The processing of tomatoes generates significant amounts of tomato waste, which has a high potential to be used in food industry as a natural food colorant, antioxidant, and food supplement providing health benefits. However, it is diffic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73d8ac3e010fabe57409c9ddb10d221d
https://doi.org/10.1002/jsfa.9244
https://doi.org/10.1002/jsfa.9244
Autor:
Tuğba İnanç Horuz, K Bülent Belibağlı
Publikováno v:
Food chemistry. 268
The current study demonstrated the electrospinning technique to stabilize the carotenoids. Gelatin nanofibers containing the carotenoids extracted from tomato peel (TP) were successfully fabricated with above 90% encapsulation efficiency by electrosp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a2559f13291595d888d22a9c26f3f81
https://pubmed.ncbi.nlm.nih.gov/30064807
https://pubmed.ncbi.nlm.nih.gov/30064807
Autor:
Medeni Maskan, Tuğba İnanç Horuz
Publikováno v:
Journal of food science and technology. 52(12)
Several active components naturally available in plants are strongly considered as good antioxidants to retard the lipid oxidation. Response surface methodology was used to investigate the effects of frying temperature (150–180 °C) and concentrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3db5562126689f070b0773fbcb571e8
https://pubmed.ncbi.nlm.nih.gov/26604376
https://pubmed.ncbi.nlm.nih.gov/26604376
Autor:
K Bülent Belibağlı, Tuğba İnanç Horuz
Publikováno v:
Materials Research Express. 4:015023
Electrospinning of gelatin from its solution with a non-toxic solvent is not easy. It certainly requires understanding the effects of critical parameters during electrospinning. In this paper, the first aim was to understand how the morphology and di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dcdee093dddb2d517ced081a0658b0c
https://doi.org/10.1088/2053-1591/aa57ea
https://doi.org/10.1088/2053-1591/aa57ea