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Toplam kayıt 12, listelenen: 1-10
Determination of physical and chemical properties of kombucha teas prepared with different herbal teas
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021)
In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared ...
BIOACTIVE COMPOUNDS, ANTIBACTERIAL AND ANTIFUNGAL ACTIVITIES OF TWO Cirsium SPECIES
(Wydawnictwo Akad Rolniczej W Lublinie, 2019)
In the GC-MS analysis, 81 bioactive phytochemical compounds were identified in hexane extracts of Cirsium creticum and Cirsium italicum. Terpenoids constituted the main fractions of C. italicum (70.95%), while hydrocarbons ...
Antioxidant Activity of Extracts of Soursop (Annona muricata L.) Leaves, Fruit Pulps, Peels, and Seeds
(Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, 2019)
The total phenolic content (TPC), total flavonoid content (TFC), and the antioxidant activity of soursop (Annona muricata L.) leaf, fruit pulp, seed, and peel extracts obtained using successive extraction with hexane (Hxn), ...
Investigation of Some Antibacterial and Antioxidant Properties of Wild Cirsium vulgare from Turkey
(Assoc Pharmaceutical Teachers India, 2017)
Background: Cirsium vulgare (Savi) Ten; belongs the Asteraceae family and has common uses in some countries folk medicine. Objective: In this study, the determination of some antioxidant and antimicrobial properties of C. ...
Free Radical Scavenging Capacity and Antibacterial Activity of Wild Cirsium creticum from Turkey
(Assoc Pharmaceutical Teachers India, 2017)
Background: In recent years, there is increasing interest the using of herbal extracts derived from plants in medicine and as a dietary supplements. Objective: We aimed the determination of the antioxidant and antibacterial ...
Effects of different drying techniques on some nutritional components of tomato (lycopersicon esculentum)
(2010)
In this research, four drying techniques were applied for tomato (Lycopersicon escuientum) namely, hot air drying using tunnel type dryer, vacuum drying, freeze drying and sun drying and changes of food components of the ...
Genotype-Related Differences in the Phenolic Compound Profile and Antioxidant Activity of Extracts from Olive (Olea europaea L.) Leaves
(Mdpi, 2019)
The phenolic compound contents and antioxidant activities of the leaf extracts of nine olive genotypes were determined, and the obtained data were analysed using chemometric techniques. In the crude extracts, 12 compounds ...
Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
(De Gruyter Open Ltd, 2016)
The antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent ...
Phenolics Content and Antioxidant Capacity of Mung Bean (Vigna radiata L.) Seed
(2018)
Mung bean (Vigna radiata) is a summer growing legume and widely consumed in the Asian cuisine.In recent years, the functional properties of mung bean have received attention, particularly with respect toantioxidant, ...
Effect of Gender on Fast-Food Consumption Habits of High School and University Students in Tekirdag, Turkey
(Akademiai Kiado Zrt, 2014)
In this research, the effect of gender on fast-food consumption has been studied to determine fast-food consumption habits with a survey given to 900 people including Tekirdag city centre high school students and Namik ...