Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Chemical and technological properties of rose (Rosa canina L.) fruits grown wild in Turkey
Scopus
Toplam 203 atıf DOI
Nutrients and technological properties were determined in developing Rosa canina L. fruits (rosehips) from Konya (Hadim) and Kastamonu to investigate potential uses. Completely ripe fruits contained ash, crude oil, crude energy, crude fiber, crude protein, ascorbic acid, dimethyl sulfite (DMS), and minerals including K, P, Mg, Ca and Fe. Also, technological properties such as length and width of fruit, weight of 1000 fruits, projected area, porosity, bulk density, hectoliter weight, skin break resistance were measured. In general, dry matter, crude energy, crude protein, ascorbic acid, water-soluble extract, acidity, DMS, Na, K, P, Mn and Mg contents of Kastamonu rosehip fruits were higher than those of Hadim fruits. Ascorbic acid was also present at high concentrations in the rose fruits. Also, length of fruit, width of fruit, weight of 1000 fruits, projected area and fruit bulk of Kastamonu rose fruits were found to be higher than those of Hadim fruits. Results of the static and dynamic coefficients of friction for both rose fruits were found to be similar.
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Atıf Yapan Yayın
Some physico-mechanic properties of terebinth (Pistacia terebinthus L.) fruits
Scopus
Havuzumuzda 72 atıf almış
Several physical properties of terebinth fruits were evaluated as functions of moisture content. The average length, width, thickness, the geometric mean diameter and unit mass of the fruits were 6.10 mm, 5.30 mm, 4.96 mm, 5.43 mm, 0.0565 g, respectively at 6% moisture content dry basis. Studies on rewetted fruit showed that as moisture content increased from 6% to 26% dry basis (d.b.) kernel and bulk density increased from 1031 to 1071 kg/m3 and from 449 to 620 kg/m3, respectively. While increasing moisture content, porosity decreased from 56% to 42%, projected areas increased from 0.23 to 0.26 cm2 and terminal velocity increased from 6.3 to 8.18 m/s. The rupture strength decreased with increasing moisture. © 2002 Elsevier Science Ltd. All rights reserved.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey