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Toplam kayıt 16, listelenen: 11-16
Optimization of Bioactive Components in Fresh Red Watermelon Juice of Ultrasound Assisted Extraction Conditions With Response Surface Methodology
(2022)
In this study, optimization of bioactive components in fresh red watermelon juice which was applied ultrasound for different amplitude and time with response surface methodology (RSM) was performed. As a result of the ...
Digital Mammography, Ultrasound and Magnetic Resonance Imaging Characteristics in Differential Diagnosis of Papillary Carcinoma Subtypes of the Breast and Diagnostic Challenges
(Galenos Yayincilik, 2022)
Objective: We aimed to investigate mammography (MG), ultrasound (US), and magnetic resonance imaging (MRI) findings of papillary breast carcinoma subtypes and to compare the diagnostic features and performance of the imaging ...
Zeytin karasuyunun ileri oksidasyon yöntemleriyle arıtımı
(Tekirdağ Namık Kemal Üniversitesi, 2021)
Zeytinyağı üretimi sonrası oluşan ve arıtılmaksızın alıcı ortamlara deşarj edilmesinin ciddi çevresel tehlikelere sebep olabileceği bilinen atıksuyun arıtımı için ülkemizde uygulanan yaygın bir metot bulunmamaktadır. Zeytin ...
Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
(MDPI, 2022)
Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ...
Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
(Springer, 2022)
Pomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health benefits. There is no detailed study about the optimization of thermosonication ...
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
(Elsevier, 2022)
Sustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion ...