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Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology
(MDPI, 7 Haziran )
Kohlrabi is a valuable crop due to its substantial amount of macro- and micronutrients. It
is mostly consumed in fresh form, as jam or fermented product. This current work aimed to optimize
the spontaneous fermentation ...
Fourier transform infrared spectroscopy and chemometrics for chemical property prediction of chemically interesterified lipids with butterfat and vegetable oils during storage
(Elsevier, 15 Şubat 2)
The storage stability of structured lipids has a great importance for food industry and should be defined
clearly. The aim of the study is to manufacture structured lipids by chemical interesterification of butterfat with ...
Enrichment of green table olives by natural anthocyanins during fermentation
(Springer, 26 Nisan 2)
The aim of this study is the enrichment of green
table olives with anthocyanins by using beetroot and black
carrot in the fermentation media and to improve functional
properties of fermented olives. For this purpose, a ...
Determination of oxidative stability of different vegetable oils by means of middle infrared spectroscopy and DFT calculations
(Elsevier, 25 Ağustos)
Oxidative stability is one of the most important quality parameters of vegetable oils. This study aims to determine
oxidative stability of five different vegetable oils by means of infrared spectroscopy combined with DFT ...
Metabolomic Applications in Food Science and Nutrition
(NOVA Science Publishers Inc., 20 Ekim 20)
The definition of metabolomics encloses an efficient description of small molecule metabolites present
in different biological matrices.
Metabolomics has shown up as a prominent tool for various areas including health ...