Güncel Gönderiler: Scopus İndeksli Yayınlar Koleksiyonu
Toplam kayıt 4328, listelenen: 1081-1100
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The determination of heavy metal and micronutrient elements in sunflower seeds grown in the Thrace region
(Innovhub Ssi-Area Ssog, 2017)In this research, the amount of heavy metals and micronutrient elements were determined in sunflower seeds, which are widely produced in the Thrace Region. This study was performed on the sunflowers harvested from 28 ... -
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. ... -
Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes
(South African Soc Enology & Viticulture-Sasev, 2017)In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, ... -
A Traditional Turkish Fermented Non-Alcoholic Beverage, Shalgam
(Mdpi, 2017)Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the ... -
Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds
(Wiley, 2017)In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), ... -
A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, Hardaliye
(Mdpi, 2017)Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health ... -
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 ... -
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
(Elsevier Science Bv, 2016)A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ... -
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
(Elsevier Science London, 2016)Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ... -
Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
(Amer Chemical Soc, 2015)Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content ... -
The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
(Springer, 2016)Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim ... -
A modeling approach in the interpretation of starch pasting properties
(Academic Press Ltd- Elsevier Science Ltd, 2017)In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and ... -
Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems
(Elsevier Science Bv, 2013)The effect of dietary fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on theological properties of wheat starch/fiber systems was evaluated based on their pasting properties; texture ... -
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
(Cambridge Univ Press, 2014)The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined ... -
Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol
(Elsevier Sci Ltd, 2015)Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can ... -
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ... -
Bleaching Process of Sunflower Oil by Using Bentonite Activated with Different Chemical Substances
(Asian Journal Of Chemistry, 2014)In this research, activation process took place in different times by using different concentration of H2SO4, HCl and H3PO4 solutions were used to define the proper acid activation circumstances for neutral bentonite clay ... -
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
(Springer France, 2014)The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three ... -
Effect of the addition of different spices on some characteristics of boza during stora
(National Centre for Agrarian Sciences, 2014)The purpose of this study is to investigate the effect of cinnamon, sage, lemon and clove on some properties of boza during storage. Crude boza s with spices was fermented for 1 day, and they were stored in the refrigerator ... -
Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (Helianthus annuus L.)
(Consejo Superior Investigaciones Cientificas-Csic, 2011)The influence of industrial oilseed extraction methods on the quality and stability of crude sunflower oil (pre-pressed, solvent-extracted, full-pressed and mixed oils) was studied by means of the determination of free ...
