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Toplam kayıt 13, listelenen: 1-10
Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye
(Ankara Univ, Fac Agr, 2017)
Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and it is widely produced and consumed in the Thrace region of Turkey. The aim ...
Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes
(Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, 2018)
Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in ...
Investigation of antimicrobial and antioxidant activities of essential oils extracted from medicinal plants
(M H Schaper Gmbh Co Kg, 2016)
Essential oils of eleven plants including anise, hyssop, flos lavandulae, pot marigold, fennel, mint, chamomile petal, clary sage, cilantro, herba lippiae and dill were screened for total phenolic content by the Folin-Ciocalteu ...
Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households
(Ankara Univ, Fac Agr, 2018)
Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic ...
Valorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality
(Wageningen Academic Publishers, 2019)
This study aimed to investigate the quality characteristics and bioactive properties of grape seed oil obtained from five different grape varieties (öküzgözü-Elaziğ, Syrah-çanakkale, Cabernet Franc-çanakkale, Pinot-Noir-Tekirdağ, ...
Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
(Academic Press, 2021)
In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and ...
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
(Wiley, 2019)
In this study, bioactive compounds, oil, sugar, fatty acid, and mineral contents of grape wastes (pomace, skin, and seeds) obtained from wine, grape juice, and boilled grape juice production were investigated. Total phenol ...
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ...
Bioactive Properties of Commercial Reishi Mushroom Products in Powder Form
(Univ Namik Kemal, 2021)
Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism ...
Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
(Springer India, 2017)
In this study, physicochemical properties and bioactive compounds of three grape varieties (Cardinal, MuAYkule and Razaki) harvested at the three different harvest times (on time, one and two weeks earlier) were investigated. ...