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The relatıonshıp between antıoxıdant actıvıtıes and phenolıc compounds ın subcrıtıcal water extracts from orange peel
(Prof. Dr. İbrahim ÇAKIR, 2017)
Subcritical water extraction, also called green technology, is used to extract phytochemicals from different
plants and foods. Orange peel, a valuable by-product in the food industry, is a rich source of antioxidant
compounds ...
The effect of roasting process on fatty acıd compositıon and phenolic content of whole flaxseed, flaxseed flour and flaxseed meal flour
(Prof. Dr. İbrahim ÇAKIR, 2017)
In this study, the change in fatty acid composition, secoisolariciresinol diglucoside (SDG) lignan, phenolic
and flavonoid contents of whole flaxseed, flaxseed flour and flaxseed meal flour were investigated
during the ...
The effect of extraction parameters on antioxidant activity of subcritical water extracts obtained from mandarin peel
(Prof. Dr. İbrahim ÇAKIR, 2017)
Mandarin peel, which discarded as by-product at large amounts during fruit juice production, is a
valuable source of antioxidant compounds in the food industry. The aim of this study was to investigate
the effect of ...