Konu "Vitamin-C" için Fakülteler listeleme
Toplam kayıt 6, listelenen: 1-6
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A Biosensor Based on Zucchini (Cucurbita Pepo L.) Homogenate as a Biorecognition Layer for Ascorbic Acid Determination
(Informa Healthcare, 2010)An amperometric biosensor based on zucchini (Cucurbita pepo) tissue homogenate is presented. The zucchini tissue homogenate was crosslinked with gelatine using glutaraldehyde and fixed on a pretreated teflon membrane. The ... -
Determination of Ascorbic Acid in Common Fruits, Herbal Tea by Using Cuprac and Cerac Methods
(Asian Journal Of Chemistry, 2012)The method used to determine the ascorbic acid (Vitamin C) is based on the oxidation of ascorbic acid to dehlydroascorbic acid with the cupric ion reducing antioxidant capacity (CUPRAC) and ceric-reducing antioxidant ... -
Determination of Phenolic Compounds and Chlorophyll Content of Spinach (Spinacia oleracea L.) at Different Growth Stages
(Asian Journal Of Chemistry, 2011)The aim of this studies is to determine variations in total phenolic compound and chlorophyll contents in spinach (Spinacia oleracea var. matador), which was grown in unheated glasshouse growth chamber facilities, occurred ... -
Development of vegan kefir fortified with Spirulina platensis
(Elsevier, 2021)The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ... -
Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit
(Sage Publications Ltd, 2012)Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and ... -
Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar
(M H Schaper Gmbh Co Kg, 2022)The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, ...