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Toplam kayıt 4, listelenen: 1-4
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 ...
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 ...
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 ...
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 ...