Estimation of total antioxidant capacity of pomegranate, apricot, caper, eggplant and oils

Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation Tatar, Feyza; Tunc, Merve Tugce; DERVİŞOĞLU, MUHAMMET; Çekmecelioğlu, Deniz; KAHYAOĞLU, TALİP (Elsevier BV, 2014-03-01) In this study, hemicellulose-based coatings were assessed for use in microencapsulated fish oil. The fish oil emulsions were prepared using the solutions of gum arabic (GA), gum arabic-hemicellulose (GA-HC) and hemicellulose (HC) as the coating materials, amended with maltodextrin as a cheap filler material. The fish oil was then encapsulated with these emulsions using the spray drying method. The effects of the hemicelluloses on the emulsions and the formed microcapsules were evaluated by physical and chem...
MODELING OF SALT TRANSFER DURING BRINING OF FETA CHEESE AND DETERMINATION OF DIFFUSION-COEFFICIENT GENCER, G; TURHAN, M (1988-10-01)
Investigation of heavy metal concentrations in some Turkish wines Alkis, I. Mert; ÖZ, SEVİ; Atakol, Arda; Yılmaz, Nursel; ANLI, RAHMİ ERTAN; ATAKOL, ORHAN (Elsevier BV, 2014-02-01) Research studies analysing heavy metal or trace elements in Turkish wines is scarce. This study was designed to fill this gap, analysing 43 wines produced in 4 different regions in Turkey. A total of 37 red and 6 white wines produced from various grapes from 2006 to 2008 in Marmara, Aegean, Central Anatolia and Eastern Anatolia regions were studied. Wines were analyzed for Cr, Mn, Fe, Co, Ni, Cu, Zn, Cd and Pb using atomic absorption spectrometer equipped (AAS) with electrothermal atomization unit (ET). Ave...
Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking Sakiyan, Ozge; Şümnü, Servet Gülüm; Sahin, Serpil; Meda, Venkatesh (Wiley, 2007-05-01) Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In ad...
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil Karademir, Yesim; GÖKMEN, VURAL; Öztop, Halil Mecit (Elsevier BV, 2019-07-01) This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...

Citation Formats

F. Akay and F. Yildiz, “Estimation of total antioxidant capacity of pomegranate, apricot, caper, eggplant and oils,” 2001, p. 368, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65615.