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Now showing items 51-60 of 61
In vitro antioxidant and nutritional content values of Goji Berry (Lycium barbarum L.)
(2021)
Goji berry has been observed that have a high antioxidant potential. In the same time, results showed that it can be a good food sources for humans thanks to its rich nutritional contents. In this context, it can be said ...
Synthesis and docking calculations of tetrafluoronaphthalene derivatives and their inhibition profiles against some metabolic enzymes
(5 February)
Syntheses of tetrahydroepoxy, O‐allylic, O‐prenylic, and O‐propargylic tetrafluoronaphthalene
derivatives, starting from 1‐bromo‐2,3,4,5,6‐pentafluorobenzene,
are reported here for the first time. The O‐substituted ...
STRESS MEASUREMENT ON TRAIN WHEELS
(Livre de Lyon, 2021)
Ultrasonic velocity is a type of mechanical pulse or longitudinal waves
which bring about a state of alternative transmit and receive of the
textures in the material. The velocity of sound is constant for any given
medium ...
COLORING CHARACTERISTICS AND FASTNESS DEGREES OF LICORICE (Glycyrrhiza glabra),
(İksad Yayınevi, 2021)
The negative consequences of rapid industrialization experienced today
pandemicallay, terms of environment and human friendliness, has
gained importance. Natural procedures that do not harm nature and
people, use ...
Investigation of nitrogen doped ZnO thin films: Effects on their structural and optical properties
(Elsevier, 2021)
Un-doped and nitrogen-doped ZnO thin films were grown by using radio frequency (RF) magnetron sputtering
method changing the nitrogen flow rate between 0% − 12.5% and the thickness dependence of films was
determined. ...
Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert
(2021)
The powdered food mixtures are widely consumed due to their ease of preparation and storage. Although the addition of sucrose improves the reconstitution process of ready-to-use powdered desserts, high amounts of sucrose ...
Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization
(2021)
The enzymatic glycerolysis conditions in the production emulsifier by using the rendering waste oil were optimized in the present study. The effects of changes in duration (1-27 h), temperature (50-80 degrees C), enzyme ...
Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach
(2021)
In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type ...
Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology
(2021)
This study was systematically investigated the bulk and interfacial rheological properties of the poppy seed proteins as new source of plant proteins for healthier diets. Results revealed that low molecular weight of ...
Investigation of optical, electronic, and magnetic properties of p-type NiO thin film on different substrates
(Elsevier, 31 August )
In this study, high-quality p-type NiO semiconductor thin film was investigated using the thermal evaporation
method after thermal oxidation of as-deposited 50 nm Ni film at 450◦C for 2.5 h. NiO thin film simultaneously
formed ...