In the extraction of phenolic compounds from tomato, Microwave-Assisted Extraction (MAE)
was used as a novel technology in this study and compared to conventional solvent …

The aim of this study was to investigate and compare the effects of different extraction
techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted …

Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation
process from sugar-rich fruits. In this study, the applicability of grape pekmez production by …

Fructooligosaccharides have important potential use in the food industry due to their
properties such as solubility in water, stability in acidity of fruit juices and during storage, low …

The jujube fruit (Ziziphus jujuba Miller) is used in alternative medicine due to its important
bioactive components and is well-suited for jam processing due to its high sugar content. In …

Molasses (pekmez) is a widely consumed delicacy around the world and is prone to
fraudulent practices like several other foodstuffs. The aim of this study is the optimization of …

Isıl işlem, gıdaların raf ömrünü uzatmasının yanı sıra, son ürün kalitesi üzerinde tat ve
görünüş gibi önemli etkiler yaratan bir prosestir. Isıl işlem, Maillard reaksiyonu …

The aim of this study was to analyze the volatile compounds present in Tommy Atkins
mango peel and kernel flour and in an ice cream cone made with this flour. In the …

The blue honeysuckle berry is a fruit known as a rich source of many bioactive substances
with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness …

In the present study,“sweet pomegranate pekmez”(PP), was produced by three different
methods as open pan evaporation (OPE), application of activated carbon prior to open pan …