Ara
Toplam kayıt 7, listelenen: 1-7
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 ...
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, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils
(South African Soc Enology & Viticulture-Sasev, 2017)
The oil content of grape seed samples changed between 4.53% (Adakarasi) and 11.13% (Sauvignon blanc). While the linoleic acid contents of grape seed oils ranged from 47.34% (Sangiovese) to 72.91% (Cinsaut), the oleic acid ...
Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
(Walter De Gruyter Gmbh, 2022)
This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0-20%) was used for the partial substitution of wheat flour (40-50%) ...