The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity

Autor: Umit Gecgel, Perihan Kubra Akman, Hakan Basdogan, Salih Karasu, Zeynep Hazal Tekin-Cakmak, Osman Sagdic, Rusen Metin Yildirim

Publikováno v: Food Science and Technology, Issue: ahead, Published: 12 NOV 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e20621, Published: 12 NOV 2021

This study aimed to investigate the effect of press temperature on physicochemical properties, fatty acid, sterol, phenolic composition, in-vitro cytotoxicity assay, and anti-inflammatory activity of pumpkin seed oil. For this aim, the oils obtained

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d932bd444c6adb53bfb1672824f59715
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005066201&lng=en&tlng=en

Antibacterial effect of Turkish black cumin ( Nigella sativa L. ) oils

Autor: Muhammet Arici, Osman Sagdic, Umit Gecgel

Publikováno v: Grasas y Aceites, Vol 56, Iss 4, Pp 259-262 (2005)

A series of five different oils from Turkish black cumin ( Nigella sativa ) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5 %, 1.0 % and 2.0 % concentrations using the ag

Externí odkaz: https://doaj.org/article/d408c07ea1f147e2b504604267be2433

VURGULU ELEKTRİK ALAN TEKNİĞİNİN NATÜREL ZEYTİNYAĞININ ÜRETİM VERİMİ İLE KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ

Autor: Şefik Kurultay, Umit Gecgel, Recep Gunes

Publikováno v: Gıda. 44:10-21

Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğer fiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllarda stabil kalm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5b85376d4c066ccc5af589a11df49c2d
https://doi.org/10.15237/gida.gd18097

Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel

Autor: Mehmet Musa Özcan, Umit Gecgel, Fahad Al Juhaimi, Elfadil E. Babiker, Kashif Ghafoor

Publikováno v: Journal of oleo science. 69(5)

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Lin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b07b31d34dbf2eb87d5e4533353193a
https://pubmed.ncbi.nlm.nih.gov/32378548

Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions

Autor: Ismail Yilmaz, Süleyman Kök, Mehmet Soysal, Umit Gecgel, Eser Kemal Gürcan

Publikováno v: Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 4, Pages: 830-836, Published: 13 DEC 2018
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 13 DEC 2018

The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklalı, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Anima

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b17669e145580e08335825c48c3ff867
https://hdl.handle.net/20.500.11776/5869