Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Mineral contents of some plants used as condiments in Turkey
Scopus
Toplam 223 atıf DOI
Mineral contents of thirty-two plants used as condiments in Turkey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). All materials contained high amounts of Al, Ba, Ca, Fe, K, Mg, P and S. The highest levels of Ca, Fe, K, Mg and S were found in Thymus vulgaris, Lavandula officinalis L., Anethum graveolens L., Ocimum basilicum L. and Sinapis alba L., respectively. Bi, Cd, Li, Pb and Se contents of condiments were found to be very low. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information. © 2003 Elsevier Ltd. All rights reserved.
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Atıf Yapan Yayın
Evaluation of drying methods with respect to drying kinetics and mineral contents of Dill and Parsley
Scopus
Havuzumuzda 3 atıf almış
Dill (Anethum graveolens L.) and parsley (Petroselinum crispum Mill.) were dried by using sun and oven (50oC) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven dried samples had higher mineral values than that of the sun dried samples. Page, Modified Page, Midilli and Küçük and Diffusion approach were shown to give a good fit to the sun drying of parsley. The Midilli and Küçük and Verma models have shown a better fit to the experimental sun drying data of dill. Wang-Singh and Midilli and Küçük models gave the highest r2 values for oven drying of parsley and dill, respectively.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey