WoS Q Değeri "Q1" Gıda Mühendisliği Bölümü İçin Listeleme
Toplam kayıt 5, listelenen: 1-5
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Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains
(MDPI, 2024)Abstract: This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional ... -
Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties
(ELSEVIER, 2024)This study evaluated the effects of pre-germination treatments on the nutritional and anti-nutritional values of buckwheat and quinoa during germination. Pre-germination method was effective on the chemical composition and ... -
Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films
(MDPI, 2022)Abstract: Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal ... -
Quantification of 363 Pesticides in Leafy Vegetables (Dill, Rocket and Parsley) in the Turkey Market by Using QuEChERS with LC-MS/MS and GC-MS/MS
(MDPI, 2023)Abstract: Contamination of agricultural products with pesticide residues is a growing concern due to their adverse health effects and increasing worldwide usage of pesticides. In 2021 a total of 200 samples of green leafy ... -
A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique - GlutoPeak
(MDPI, 2022)The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled ...