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Toplam kayıt 11, listelenen: 1-10
A proficiency test scheme for the quality control of black tea and development of quality control material for internal quality control
(Springer, 2011)
A proficiency test (PT) was organized for quality control analysis of black tea. Test materials for the analyses of total content of powder tea, moisture, total ash, acid-insoluble ash, water-soluble ash, alkalinity of ...
Consumer perceptions of organic foods in Turkey
(Wfl Publ, 2010)
This study presents the results of a survey regarding consumer perceptions of organic foods in Turkey. The survey was conducted to determine consumer attitudes towards organic foods and the reasons for consumption or ...
Changes in Sterol Composition of Hazelnut During Fruit Development
(Taylor & Francis Inc, 2015)
Hazelnut is a valuable source of fat-soluble bioactive components. Among the fat-soluble bioactive components, phytosterols have gained much interest due to their cholesterol reducing properties. This study presents the ...
Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale
(Taylor & Francis Inc, 2015)
The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples ...
Production of human fat milk analogue containing alpha-linolenic acid by solvent-free enzymatic interesterification
(Elsevier Science Bv, 2013)
Human milk fat (HMF) analogue was synthesized by lipase-catalysed interesterification of tripalmitin with extra virgin olive oil, and flaxseed oil in a solvent-free media. Lipozyme (R) TL IM, immobilized sn-1,3 specific ...
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 ...
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 ...