[HTML][HTML] Ultrasound-homogenization-assisted extraction of polyphenols from coconut mesocarp: Optimization study
J Yang, N Li, C Wang, T Chang, H Jiang - Ultrasonics Sonochemistry, 2021 - Elsevier
Coconut pericarp (shell fiber (mesocarp) and shell (endocarp)), the main by-product of
coconut production, is often discarded and causing serious environmental pollution. To …
coconut production, is often discarded and causing serious environmental pollution. To …
Physical pretreatments to enhance purple-fleshed potatoes drying: effects of blanching, ohmic heating and ultrasound pretreatments on quality attributes
In this study, it was aimed to investigate alternative pretreatment solutions including
blanching, ultrasound and ohmic heating to limit the adverse effects of drying conditions on …
blanching, ultrasound and ohmic heating to limit the adverse effects of drying conditions on …
Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based …
H Baltacıoğlu - International Journal of Food Science & …, 2022 - Wiley Online Library
In this research, the effect of thermosonication on peach juice was investigated. Enzyme
inactivation increased with increasing power, temperature, and time. Enzymes were …
inactivation increased with increasing power, temperature, and time. Enzymes were …
[HTML][HTML] Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree
L Zhou, CY Tey, G Bingol, MO Balaban, S Cai - Current Research in Food …, 2022 - Elsevier
The effect of microwave (MW) treatment with different power densities (4.4, 7.7, and 11.0
W/g) on polyphenol oxidase (PPO) and pectin methyl esterase (PME) inactivation in peach …
W/g) on polyphenol oxidase (PPO) and pectin methyl esterase (PME) inactivation in peach …
Optimization of Process Parameters for Microwave Drying of Yellow-and Purple-Fleshed Potatoes
KS Coruk, H Baltacıoğlu - Potato Research, 2024 - Springer
The main objective of the present work was to study the optimization of microwave drying of
potatoes that have different flesh colors. The effects of independent variables of microwave …
potatoes that have different flesh colors. The effects of independent variables of microwave …
Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow-and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study
Pulsed electrical field (PEF) treatment with 1 kJ/kg and 3 kJ/kg of energies was applied to
yellow-and purple-fleshed potatoes before frying (180° C for 2 min). The effects of PEF on oil …
yellow-and purple-fleshed potatoes before frying (180° C for 2 min). The effects of PEF on oil …
Determination of the effect of different drying methods on the physicochemical properties of potato powder using multivariate analysis
KS Coruk, H Baltacıoğlu - Turkish Journal of Agriculture-Food …, 2022 - agrifoodscience.com
In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave
and hot air drying and the effects of drying methods on the total phenolic compounds, total …
and hot air drying and the effects of drying methods on the total phenolic compounds, total …
[PDF][PDF] Optimization of hot air drying conditions of purple-fleshed potato
KS Coruk, H BALTACIOĞLU - Niğde Ömer Halisdemir Üniversitesi …, 2024 - dergipark.org.tr
One of the most popular techniques for preserving fruits and vegetables is drying. Many
drying methods have advantages and disadvantages. The purpose of this study was to …
drying methods have advantages and disadvantages. The purpose of this study was to …