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Investigating Some Physicochemical Properties and Fatty Acid Composition of Native Black Mulberry (Morus nigra L.) Seed Oil
(Wiley, 2011)
The physicochemical properties of seed and seed oil obtained from the native black mulberry (Morus nigra L.) were investigated in 2008 and 2009. The results showed that the seed consisted of 27.5-33% crude oil, 20.2-22.5% ...
Use of attenuated total reflectance—Fourier transform infrared (ATR-FTIR) spectroscopy in combination with multivariate methods for the rapid determination of the adulteration of grape, carob and mulberry PEKmez
(MDPI Multidisciplinary Digital Publishing Institute, 2019)
Pekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports the use of Fourier transform infrared spectroscopy ...
Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs
(Pergamon-Elsevier Science Ltd, 2008)
In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs ...