Search Results - "Omca Demirkol"

Influence of culture age and environmental conditions on the decolorization and biodegradation of Reactive Orange 13 by Bacillus sp. SBT8 by Avcı, Ayşe, Yıldırım, Ayşe, Cerit, İnci, Yılmazer Keskin, Semra, Hamk, Mohammed, Keskin, Can Serkan, Demirkol, Omca

“…The release of azo dyes from industrial effluents is a serious environmental concern because of their colors and unfavorable impact on water quality. One…”
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Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries by Cerit, İnci, Demirkol, Omca

“…The aim of this study was to examine the effects of thiol compounds, glutathione (GSH), cysteine (CYS) and N-acetylcysteine (NAC), on the color, antioxidant…”
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Drying effects on the antioxidant properties of tomatoes and ginger by Gümüşay, Özlem Aktürk, Borazan, Alev Akpınar, Ercal, Nuran, Demirkol, Omca

“…•We determine loss of antioxidant properties of tomatoes and ginger after drying.•We used sun, oven, vacuum oven and freeze drying techniques.•We analysed…”
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Effects of modified atmosphere packaging conditions and ethylene absorber on the quality of red bell pepper by Cerit, Inci, Demirkol, Omca

“…The objective of this study was to determine the effect of active and passive modified atmosphere packaging along with ethylene absorber on physico-chemical…”
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Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh‐cut potatoes by Cerit, İnci, Pfaff, Annalise, Ercal, Nuran, Demirkol, Omca

“…The aim of this study was to compare the effects of sodium metabisulphite and the thiol compounds, glutathione (GSH), L‐cysteine (CYS), and N‐acetylcysteine…”
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Oxidative stability of cocoa hazelnut cream enriched with inactive yeast cells by Yiğit, Gamze Gül, Cerit, İnci, Demirkol, Omca

“…The aim of the study was to evaluate the effect of inactivated yeast cells on the oxidative stability, color, and sensory properties of cocoa hazelnut cream…”
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Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties by Öztürk, Serpil, Cerit, İnci, Mutlu, Selime, Demirkol, Omca

“…Cookie is one of the favorite cereal products which could be formulated by using various ingredients for enrichment. The aim of this study was to determine the…”
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Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans by Cerit, İnci, Demirkol, Omca, Avcı, Ayşe, Arkan, Betül Sena

“…The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC),…”
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Production of low‐protein cocoa powder with enzyme‐assisted hydrolysis by Cerit, İnci, Mehdizade, Könül, Avcı, Ayşe, Demirkol, Omca

“…Amino acid‐related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The…”
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Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam by Mete, Aysun, Coşansu, Serap, Demirkol, Omca, Ayhan, Kamuran

“…56 lactic acid bacteria were isolated during shalgam fermentation and identified as Lactobacillus spp. (51 isolates), Lactococcus spp. (3 isolates),…”
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Oxidative effects of Tartrazine (CAS No. 1934-21-0) and New Coccin (CAS No. 2611-82-7) azo dyes on CHO cells by Demirkol, Omca, Zhang, Xinsheng, Ercal, Nuran

“…Color is an indispensible characteristic of food because it makes foods easily recognizable and attractive in our modern society. Numerous food colors have…”
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Biologically Important Thiols in Various Vegetables and Fruits by Demirkol, Omca, Adams, Craig, Ercal, Nuran

“…Biological thiols are important antioxidants, and recent studies showed that their contents vary depending on the groups of foodstuffs. Therefore, we…”
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Estimation of antioxidant activity of foods using artificial neural networks by Cerit, Inci, Yildirim, Ayse, Ucar, Muhammed Kürsad, Demirkol, Askin, Cosansu, Serap, Demirkol, Omca

“…The aim of this study was to demonstrate that artificial neural networks (ANN) is an economical and rapid method to estimate antioxidant activity of foods…”
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Effects of hydrogen peroxide treatment on thiol contents in fresh-cut asparagus (Asparagus officinalis) spears by Demrkol, Omca

“…In this work, the impact of hydrogen peroxide (H2O2) was investigated on the thiol content of asparagus. Fresh-cut asparagus was treated with H2O2 at varied…”
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Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry by Demirkol, Omca, Cagri-Mehmetoglu, Arzu, Qiang, Zhimin, Ercal, Nuran, Adams, Craig

“…In this study, the impact of four food disinfectants including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone with industrial doses on…”
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Fonksiyonel kakao ve kakao ürünleri by Demirkol,Omca, Yiğit,Gamze Gül, Cerit,İnci

“…Kakao ve kakaolu gıdalar, lezzetlerine ek olarak yüksek polifenol, protein, mineral ve karbonhidrat içeriğine sahip oldukları için çok değerli endüstri…”
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ENRICHMENT OF FUNCTIONAL PROPERTIES OF WHITE CHOCOLATES WITH CORNELIAN CHERRY, SPINACH AND POLLEN POWDERS by Cerit, İnci, Şenkaya, Sara, Tulukoğlu, Berna, Kurtuluş, Merve, Seçilmişoğlu, Ü. Rida, Demirkol, Omca

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Impact of Food Disinfection on Beneficial Biothiol Contents in Vegetables by Qiang, Zhimin, Demirkol, Omca, Ercal, Nuran, Adams, Craig

“…In this work we investigated the impact of food disinfection on the beneficial biothiol contents in a suite of vegetables consumed daily, including spinach,…”
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ENDÜSTRİYEL DOMATES ATIKLARINDAN KAROTENOİD EKSTRAKSİYONUNUN YANIT YÜZEY YÖNTEMİ İLE OPTİMİZASYONU by CERİT, İnci, ERDEM, Eda Nur, YILDIRIM, Mahmut, DURSUN, Mehmet Emin, TEKGÜL, Sercan, KAYA, Zeynep, DEMİRKOL, Omca

“…Bu çalışmada, bir domates işleme tesisinden temin edilen atıklardan geleneksel ve ultrason destekli yöntemle karotenoid ekstraksiyonu yapılmıştır. Çözücü…”
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FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ by DEMİRKOL, Omca, YİĞİT, Gamze Gül, CERİT, İnci

“…Kakao ve kakaolu gıdalar, lezzetlerine ek olarak yüksek polifenol, protein, mineral ve karbonhidrat içeriğine sahip oldukları için çok değerli endüstri…”
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