Ara
Toplam kayıt 61, listelenen: 21-30
Incidence and level of aflatoxin contamination in chilli commercialised in Turkey
(Elsevier Ltd, 2013)
During the years 2011–2012, a total of 182 chilli samples were collected from two provinces of Turkey and checked for aflatoxins (AFs). The samples were analysed using immunoaffinity column (IAC) clean-up and high performance ...
Processing of fireproof and high temperature durable particleboard from rice husk
(Walter de Gruyter GmbH and Co. KG, 2015)
The aim of this study is the recovery of rice husk waste by researching usability in industry as an alternative to wood. In this study urea formaldehyde resin was used mainly as binding agent for wood-panel used in industry. ...
Evaluation of QuEChERS sample preparation and liquid chromatography-triple-quadrupole mass spectrometry method for the determination of 109 pesticide residues in tomatoes
(Elsevier Ltd, 2015)
A multiresidue method based on modified QuEChERS (quick, easy, cheap, effective, rugged and safe) sample preparation, followed by liquid chromatography tandem mass spectrometry (LC–MS/MS) was developed and validated for ...
Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
(Elsevier Ltd, 2018)
Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and ...
Aflatoxins in hazelnuts and dried figs: Occurrence and exposure assessment
(Elsevier Ltd, 2016)
A total of 300 samples of hazelnuts and dried fig were analysed for the incidence of any aflatoxins (AFs). High-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) method was used to quantify ...
Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
(2012)
The central composite design with a quadratic model was used to investigate the effect of temperature (20-40°C) and transmembrane pressure (TMP) (100-300kPa) as well as pretreatment with gelatin and bentonite (0:0-300:1500mgL ...
Plant-based proteins: An alternative to synthetic emulsifiers
(American Oil Chemists' Society, 2018)
[No abstract available]
Mycotoxins in spices and herbs–An update
(Taylor and Francis Inc., 2017)
Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. ...
An introduction to the traditional fermented foods and beverages of Turkey
(2011)
Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great ...
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
(SAGE Publications Inc., 2016)
The present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10-20 bar) and ...