Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies

Autor: Mehmet DEMIRCI, Merve TOMAS, Zeynep Hazal TEKIN-ÇAKMAK, Salih KARASU

Publikováno v: Food Science and Technology (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, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology, Volume: 42, Article number: e13421, Published: 23 JUN 2021

This study aimed to investigate the potential use of anthocyanin of Berberis crataegina DC. as a natural food coloring agent in the food industry. For this aim, the ultrasound-assisted extraction (UAE) method was performed to extract anthocyanin of B

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0291c39efdcfd4c38c12df20b9dc0686
https://doi.org/10.1590/fst.13421

The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

Autor: Aysen ARSLAN, Osman SAGDIC, Salih KARASU, Zeynep Hazal TEKIN-CAKMAK

The aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice cream. For this purpose, ten dif

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca16bc81bad4755ddf4e4c98935e2b38
https://hdl.handle.net/20.500.12713/3878

Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

Autor: Dilara Yalmanci, Enes Dertli, Zeynep Hazal Tekin-Cakmak, Salih Karasu

Publikováno v: International journal of biological macromolecules. 226

This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23e7b9254d7d743a9df3e4f6b0ae8032
https://pubmed.ncbi.nlm.nih.gov/36521704

The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

Autor: Muhammed Zahid Kasapoglu, Osman Sagdic, Esra Avci, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Rabia Sena Turker

Publikováno v: Foods
Volume 12
Issue 3
Pages: 650

Since human health greatly depends on a healthy and risk-free social environment, it is very important to have a concept to focus on improving epidemiology capacity and potential along with economic perspectives as a very influential factor in the fu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92f5562ef48e71f0d8367bd488808cb5
https://doi.org/10.3390/foods12030650

Emerging Food Authentication Methodologies Using GC/MS

Autor: Kristian Pastor

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a co