Ara
Toplam kayıt 11, listelenen: 1-10
Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
(Springer, 2020)
Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar ...
Investigation of the effects of non-thermal, combined and thermal treatments on the physicochemical parameters of pomegranate (Punica granatum L.) Juice
(Japanese Society for Food Science and Technology, 2019)
The aim of this study is to investigate the change in microbiological, physicochemical and sensory properties of freshly-squeezed pomegranate juice using ultrasound and/or natamycin as an alternative to pasteurization. ...
Effect of Thermosonication on Some Bioactive, Sensory Analysis and Microbiological Properties of Yellow Watermelon Juice Using Response Surface Methodology
(2019)
In this study, the application of thermosonication, which is a moderate ultrasound process, on yellow watermelon juice and targeted optimization of the process conditions was completed using the surface response method. ...
Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage
(2019)
Kombucha is a beverage prepared from fermented traditionally-flavored black or green tea(Camellia sinensis L.) with symbiotic culture of bacteria and yeast (SCOBY). In this study, thechanges in the physicochemical, bioactive ...
Research on Nutrition and Dietetic Undergraduates in Terms of Their Information Level and Views About Genetically Modified Organisms
(2019)
This study aims to investigate the views and awareness level of nutrition and dieteticsundergraduates about genetically modified organisms (GMO). A total of 228 university studentsparticipated in the research (130 female, ...
Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances
(MDPI, 2019)
In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different ...
Effect of ultrasound on different quality parameters of functional sirkencubin syrup
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2020)
Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. ...
Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2020)
Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage ...
Optimization of Bioactive Components in Fresh Red Watermelon Juice of Ultrasound Assisted Extraction Conditions With Response Surface Methodology
(2022)
In this study, optimization of bioactive components in fresh red watermelon juice which was applied ultrasound for different amplitude and time with response surface methodology (RSM) was performed. As a result of the ...
Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
(MDPI, 2022)
Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ...