Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels

Date

2017-01-01

Author

Tatar, Betül
Şümnü, Servet Gülüm
Öztop, Halil Mecit

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URI

https://hdl.handle.net/11511/84314

Journal

International Journal of Nutrition and Food Engineering

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Unverified, Article

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Effects of Centrifugation Encapsulation Method and Different Coating Materials on the Total Antioxidant Activity of the Microcapsules of Powdered Cherry Laurels Tatar, Betül; Şümnü, Servet Gülüm; Öztop, Halil Mecit; Ayaz, Ezgi (null; 2016-12-06)
Effects of centrifugation encapsulation method and different coating materials on total antioxidant activity of microcapsules of powdered cherry laurels Tatar, Betül; Şümnü, Servet Gülüm; Öztop, Halil Mecit; Ayaz, Ezgi (2016-12-05)
Effects of nanoadditives and different conventional flame redardants on the flammability of polystyrene Sipahioğlu, Bengü Melike; Kaynak, Cevdet; Department of Metallurgical and Materials Engineering (2012) In this thesis, there were four purposes. The first one was to investigate effects of nanoclays (NC) on the flammability behavior of polystyrene (PS). The second purpose was to investigate contribution of nanoclays to the flame retardancy performance of conventional phosphorus based flame retardant; triphenyl phosphate (TPP) and its synergist melamine cyanurate (MCA). For the third purpose contribution of nanoclays to the flame retardancy performance of another conventional halogenated flame retardant; brom...
Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes Aydogdu, AYÇA; Şümnü, Servet Gülüm; Şahin, Serpil (2018-02-01) The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (GaEuro(3)). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and...
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Citation Formats

B. Tatar, S. G. Şümnü, and H. M. Öztop, “Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels,” International Journal of Nutrition and Food Engineering, pp. 901–904, 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/84314.