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Toplam kayıt 13, listelenen: 1-10
FATTY ACID COMPOSITION OF Silybum marianum L. SEEDS AND ANTIMICROBIAL ACTIVITY OF SEED OIL AND SILYMARIN EXTRACT
(2021)
In this study, it was aimed to determine fatty acid profile and the antimicrobial activity of the seed oilobtained from the seed of Silybum marianum L. and silymarin which was extracted through methanolextraction of Silybum ...
Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis spp.) Paste
(Asian Journal Of Chemistry, 2010)
Fresh caperberry fruits at the 0.6-1.8 cm diameter collected from Konya (Selcuklu). Turkey were fermented in 8 % brines at 30 degrees C for 45 days. After fermentation, acidity. salt. pH. total bacteria. coliform, lactic ...
Inactivation of E. coli and L. innocua in milk by a thin film UV-C reactor modified with flow guiding elements (FGE)
(Elsevier B.V., 2021)
In this study the suitability of a thin-film reactor (TFR) equipped with special flow guiding elements (FGE) was examined to analyse its capability to inactivate microorganisms in milk. Experiments were carried out with ...
Ultrasound processing of vinegar: Modelling the impact on bioactives and other quality factors
(MDPI AG, 2021)
In recent years, non-thermal technology has been used for the enrichment of ultrasound bioactive components. For this purpose, it was applied to tomato vinegar and modeled with response surface methodology (RSM) and ...
UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation
(Springer, 2021)
A laboratory-scale ultraviolet (UV-C) reactor based on Dean vortex technology was designed and tested for its capability to inactivate microorganisms in apple and red grape juices in relatively low doses of UV-C. Experiments ...
Evaluation of the impact of UV radiation on rheological and textural properties of food
(Wiley, 2022)
Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques ...
Effect of Uv-C Treatment on Microbial Population and Bioactive Compounds of Orange Juice Using Modified Reactor Based on Dean Vortex Flow
(2021)
The aim of the present study was to investigate the effectiveness of UV-C treatment using a modified UVC reactor based on Dean vortex flow. Parameters taken into account were total aerobic bacteria count andyeast and mould ...
Optimizing the extraction parameters of epigallocatechin gallate using conventional hot water and ultrasound assisted methods from green tea
(Inst Chemical Engineers, 2018)
Epigallocatechin gallate (EGCG) is the main polyphenol present in green tea and is also known to possess various beneficial health effects. Extractions of EGCG, epigallocatechin (EGC), epicatechin gallate (ECG), and ...
Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index
(Taylor & Francis Inc, 2014)
In this study, rheological and some physicochemical characteristics of some commercial hydrocolloids were determined. Principal component analysis and viscous synergism index (I-v) were used for the characterization of ...
Effects on Edibility of Reused Frying Oils in the Catering Industry
(Taylor & Francis Inc, 2012)
In this study, significant fatty acids, trans fatty acids, peroxide value, and free fatty acids of 25 samples collected from general restaurants, fast-food restaurants, and catering companies in Afyonkarahisar province and ...