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Evaluation of three spectroscopic techniques in determination of adulteration of cold pressed pomegranate seed oils
(Elsevier, 2020-11)
It was aimed to compare three spectroscopic methods in determination of adulteration of cold pressed pomegranate seed oils (PSOs) with sunflower oil in this research. UV–visible, mid-infrared and fluorescence spectra of ...
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
(Elsevier, 2019-10)
The objective of this study was to evaluate the effectiveness of high pressure processing (HPP), ultrasound (US) and pulsed electric fields (PEF) for the pasteurization of strawberry juice (SJ). Acid-adapted Escherichia ...
Development of flexible antimicrobial zein coatings with essential oils for the inhibition of critical pathogens on the surface of whole fruits: Test of coatings on inoculated melons
(Elsevier, 2019-06)
This study aimed to develop essential oil (EO)-containing antimicrobial coatings for the inhibition of pathogenic bacteria contamination on fruit peels. Incorporation of eugenol (EUG), carvacrol (CAR), and thymol (THY) ...
Characterization of the self-assembly and size dependent structural properties of dietary mixed micelles by molecular dynamics simulations
(Elsevier, 2019-05)
The bile salts and phospholipids are secreted by the gallbladder to form dietary mixed micelles in which the solvation of poorly absorbed lipophilic drugs and nutraceuticals take place. A comprehensive understanding of the ...
Physicochemical and antimicrobial properties of oleoresin capsicum nanoemulsions formulated with lecithin and sucrose monopalmitate
(Springer, 2019-05)
Oleoresin capsicum (OC) is an extract of chili pepper containing the active agent capsaicin. In this study, OC-loaded nanoemulsions were prepared by microfluidization and stabilized with sucrose monopalmitate (SMP) and ...
IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
(Elsevier, 2019-0)
The aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured ...
Chemometric analysis of chemo-optical data for the assessment of olive oil blended with hazelnut oil
(INNOVHUB, 2019-05)
The main objective of this study was to determine different hazelnut oil concentrations in extra virgin olive oil (EV00) belonging to different geographical regions inside Turkey using the combination of a SAW sensor based ...
Pasteurization of verjuice by UV-C irradiation and mild heat treatment
(Wiley, 2019)
Verjuice is a highly acidic juice and more prone to yeast spoilage. In this study, the efficacy of individual and combination processes of UV-C irradiation (UV) and mild heat treatment (MH) for pasteurization of verjuice ...
Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
(Elsevier, 2019-08)
It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in ...
Effect of storage temperature and packaging material on the shelf-life of newly-developed no-added sugar almond paste
(Consulting and Training Center - KEY, 2018)
Almond paste is a traditional dessert made from sweet almonds which are rich in: omega-6 fatty acids, sugar, and water. Development of no added sugar, low calorie, protein and high fiber source almond paste can be preferred ...
