Effect of Processing on Buckwheat Nutraceuticals

Date

2003-06-16

Author

Şensoy, İlkay
Robert, Rosen
Mukund, Karwe

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URI

https://hdl.handle.net/11511/76629

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Effect of processing on buckwheat phenolics and antioxidant activity Şensoy, İlkay; Ho, Chi-Tang; Karwe, Mukund V. (Elsevier BV, 2006-01-01) The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckwheat flour were carried out before and after roasting or extrusion. Folin-Ciocalteu assays indicated that processing did not cause any change in total phenolic content in buckwheat flour. Roasted (200 degrees C, 10 min) dark buckwheat flour exhibited an increase in non-polar compounds as well as polar compounds whereas extrusion exhibited increase only in polar compounds. Antioxidant activity test (DPPH) show...
Effect of brine composition on oil recovery by waterflooding Bagci, S; Kök, Mustafa Verşan; Türksoy, Ulaş (2001-01-01) In this study, the effect of brine composition on oil recovery by waterflooding was experimentally studied. Different compositions of brine were injected in to packed one-dimensional unconsolidated limestone with Garzan crude oil (26 degrees API) and distilled water. Ten different brine compositions, three brine mixtures are prepared and distilled water was used for injection throughout the study. The highest recovery 18.8% higher than distilled water injection) considering all the experiments was obtained ...

Citation Formats

İ. Şensoy, R. Robert, and K. Mukund, “Effect of Processing on Buckwheat Nutraceuticals,” 2003, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/76629.