Scopus
YÖKSİS ISSN Eşleşti
SJR Q2
Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction
Journal of Food Science and Technology · Mart 2020
Özet
The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono almond cultivars, respectively, while 18.74 and 20.51% linoleic acid was recorded in Soxhlet extracted oil from Ferragnes and Tuono almonds, respectively. In addition, α-tocopherol contents of the oil samples varied significantly (p < 0.05) from 14.18 to 16.86 mg/100 g in Tuono and 15.71–17.96 mg/100 g in Ferragnes for cold-press and soxhlet extracted oils, respectively. β-Sitosterol composition of the oil obtained by cold press ranged from 157.94 (Tuono) and 171.68 mg/100 g (Cristomorto) while β-sitosterol content varied from 148.91 (Tuono) and 159.68 mg/100 g (Cristomorto) for oil extracted by Soxhlet method.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
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Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv Razaki V vinifera L during cold storage
2011 ISSN: 0022-1155 SCI
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Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate Pekmez after different heat treatments
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2017 ISSN: 0022-1155 SCI-Expanded
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Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains
2018 ISSN: 0022-1155 SCI-Expanded
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The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
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The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
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Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
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Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
2017 ISSN: 0022-1155 SCI-Expanded
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The effects of conventional heating on phenolic compoundsand antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
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The effect of drying temperatures on antioxidant activity, phenoliccompounds, fatty acid composition and tocopherol contentsin citrus seed and oils
2018 ISSN: 0022-1155 SCI-Expanded
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The effect of heat treatment on phenolic compounds and fatty acidcomposition of Brazilian nut and hazelnut
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The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
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Microbiological and chemical properties of wet tarhana produced by different dairy products
2018 ISSN: 0022-1155 SCI-Expanded Q2
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Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: Impact onantioxidative, textural properties and survival of different probiotics
2019 ISSN: 0022-1155 SCI-Expanded Q3
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The effect of harvest time and varieties on total phenolics,antioxidant activity and phenolic compounds of olive fruitand leaves
2019 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
2019 ISSN: 0022-1155 SCI-Expanded Q3
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Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
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Makale Bilgileri
Toplam Atıf
40 atıf
· Scopus
ISSN00221155
Yayın TarihiMart 2020
Cilt / Sayfa57 · 955-961
Scopus ID2-s2.0-85074040438
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır. Scopus genel atıf sayısı: 40.
Bu makaleye, kendi Scopus havuzumuzdaki başka bir makaleden atıf kaydı bulunmuyor.
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science and Technology
Q2
SJR Skoru0,729
H-Index135
YayıncıSpringer
ÜlkeIndia
Food Science (Q2)
Metrikler
40
Atıf