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 parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)
Scopus
Havuzumuzda 155 atıf almış
Peppermint leaves (Mentha x piperita L.) were dried by using sun, oven (50 °C) and microwave oven (700 W) drying methods. Page, Modified page, Midilli and Küük models adequately described the oven, sun and microwave oven drying behaviours of peppermint leaves. The drying process was explicated through the diffusional model in order to obtain effective diffusivity values, which were determined as 3.10 × 10-12, 2.68 × 10 -12 and 4.09 × 10-10 for the sun, oven and microwave oven drying process, respectively. Fresh and dried herbs had high amounts of K, Ca, P, Mg, Fe and Al minerals. Microwave oven drying method leaded to the lowest increase in Ag, Al, B, Na, Mn, Mg and Zn values than the other drying methods. Microwave oven drying shortened the drying time, revealed the highest phenolic content and optimum colour values. © 2010 Elsevier Ltd. All rights reserved.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey