A5045693153- Edible Oils Quality and Analysis
- Food Drying and Modeling
- Cholesterol and Lipid Metabolism
- Phytochemicals and Antioxidant Activities
- Spectroscopy and Chemometric Analyses
- Microencapsulation and Drying Processes
- Essential Oils and Antimicrobial Activity
- Algal biology and biofuel production
- Advances in Cucurbitaceae Research
- Fermentation and Sensory Analysis
- Botanical Research and Applications
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
Süleyman Demirel University
2020-2024
Suleyman Demirel University
2020-2024
The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) okra (OSF) seed byproducts are well-known. However, their impact on noodles' nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in R programming language to achieve most optimal sensory attributes as well composition, color, cooking, textural properties. optimized detected for OSF, PSF, gluten-free flour, salt, egg with following amounts:...
Red cabbage, a highly nutritious cool-season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize foam-mat drying process red cabbage juice (RCJ) with high anthocyanin content using hybrid microwave hot air-drying system (MW-HAD) as dehydration method compared conventional techniques (HAD) response surface methodology (RSM). Additionally, produced powder (RCJP) was used enrich...
Abstract Sterols are important minor constituents of the unsaponifiable fraction virgin olive oil. They have critical roles in determining authenticity oil and they known to be affected by process conditions maturity. Here, optimization malaxation temperatures at between 21 49 °C times 24 66 min response surface methodology is aimed terms yield, contents individual sterols triterpene dialcohols oils from olives three maturity stages (spotted, purple, black). Results show that amount varied...
Zeytinyağının ekstraksiyon verimi ve kalitesi başlıca meyve olgunluğu işleme metotları gibi farklı faktörlere bağlıdır. Bu çalışmada yoğurma işleminin yağ kalite parametreleri bakımından yanıt yüzey yöntemi ile optimizasyonu amaçlanmıştır. Örnek olarak iki olgunlukta (mor siyah dönemler) zeytin meyvesi kullanılmıştır. Yanıtların tahmininde ikinci dereceden regresyon eşitliği kullanılmış her bir model için yeterliliğini değerlendirmek parametrelerine bakılmıştır. Yağ bazı yönelik önerilen...
Zeytinyağı, besinsel ve diyetetik özelliklerinden dolayı Akdeniz diyetinde önemli bir yere sahiptir. Zeytinyağı kalitesi bileşimi çeşit, coğrafi alan, iklim, çevresel faktörler, olgunlaşma, ekstraksiyon yağ depolaması gibi birçok faktöre bağlı olarak değişim göstermektedir. Yüksek verimine sahip sterol bileşenleri bakımından zengin natürel sızma zeytinyağı üretimi gıda sanayiinde aşamasında yoğurma koşulları, kalite parametreleri üzerinde oldukça etkilidir. Bu derlemede zeytin çeşidi,...
This study aims to investigate the impact of Spiriluna platensis powder (SPL), from microalgaes, on technological, nutritional, and sensory properties gluten-free functional biscuits. Biscuits were formulated with different rates SPL (0%, 0.5%, 1%, 5%) evaluated for their physical, chemical, attributes. The inclusion significantly increased protein, dietary fibre, phenolic, antioxidant content 5% showed highest levels protein (8.01%), phenolics (27.8%), antioxidants (64.18%), fibre (2.1%)....