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Toplam kayıt 19, listelenen: 11-19
CHARACTERIZATION OF ROSEHIP (ROSA CANINA L.) SEED AND SEED OIL
(Taylor & Francis Inc, 2014)
In this study, the nutritional composition and phytochemical composition of the rosehip seed, and the fatty acid and sterol compositions of the seed oil were investigated. The rosehip seed contained valuable phytochemicals ...
Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology
(Elsevier, 2011)
The aim of this study was to synthesize human milk fat substitute (HMFS) enriched with medium-chain fatty acids (MCFAs) by Lipozyme(R) RM IM-catalyzed acidolysis. The reaction substrates (tripalmitin, hazelnut oil fatty ...
Single-Laboratory Validation for the Determination of Aflatoxin B-1, B-2, G(1), and G(2) in Foods Based on Immunoaffinity Column and Liquid Chromatography with Postcolumn Derivatization and Fluorescence Detection
(Springer, 2013)
This study presents a method validation procedure for the determination of aflatoxin B-1, B-2, G(1), and G(2) in hazelnut, hazelnut paste, walnut, peanut, pistachio, corn, and wheat. The method consisting of clean-up with ...
Determination of Seasonal Changes in Olive Oil by Using Differential Scanning Calorimetry Heating Thermograms
(Springer, 2011)
Thermal properties (upon heating) of extra virgin olive oils (EVOOs) from Aegean cultivars were determined to evaluate the possibility of using differential scanning calorimetry (DSC) as a tool for monitoring seasonal ...
Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant
(Elsevier Science Bv, 2019)
A water soluble chitosan-caffeic acid conjugate (C-CAC) was prepared by chemical modification of chitosan using activated caffeoyl with dimethyl aminopyridine as a catalyst. The C-CAC was characterized using UV-visible ...
Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea
(Taylor & Francis Inc, 2021)
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall ...
Cultivar characterization of Aegean olive oils with respect to their volatile compounds
(Elsevier, 2011)
Cultivar characterization of Aegean olive oils (cv. Ayvalik and Memecik) based on their volatile compounds was carried out. The main volatile compounds detected in the Aegean olive oils were the C6 compounds derived from ...
Investigation of Hydroxymethylfurfural Formation in Herle
(Taylor & Francis Inc, 2016)
Mulberry pestil and kome are Turkish traditional foods made from herle. Browning leads to quality losses in the herle, and its products. In this study, the effect of thermal treatment on the hydroxymethylfurfural formation ...
Lipophilization of chitin as novel polymeric stabilizer for improved oil-in-water emulsions
(Springer, 2018)
To develop novel polymeric emulsifiers/stabilizers for improved functionalities, an array of chitin fatty acid esters (chitin octanoate, laurate, palmitate, and stearate) were synthesized using a trifluoroacetic anhydride ...