Scopus
YÖKSİS ISSN Eşleşti
SJR Q2
Effect of date (Phoenix dactylifera L.) seed extract on stability of olive oil
Journal of Food Science and Technology · Şubat 2015
Özet
In this study, the antioxidant effect of date (Phoenix dactylifera L., Arecaceae) seed extracts at different concentrations (0.5 %, 1.0 % and 1.5 %) on the oxidative stability of olive oil at 60 °C was determined. Butylated hydroxyanisole (BHA) was used as positive control in the experiment. All extracts exhibited antioxidant activity compared to BHA up to 21 days. When antioxidant effect of extract concentrations were compared with BHA, the effect of 0.5 % extract concentration was more remarkable for olive oil up to 21 days. After 14 days of assay, all of seed extracts was effective at 60 °C in comparison with control. On the other hand, an important increase was observed in both the peroxide and free fatty acidity values during the experiment period. It concluded that date seed extract could be used as a oxidative inhibitor agent in oil and oil products.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.
Utilization of zero trans non interesterified and interesterified shortenings in cookie production
2014 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. SALİHA DİNÇ →
Chemical and nutritional changes in bitter and sweet lupin seeds Lupinus albus L during bulgur production
2014 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MUSTAFA YORGANCILAR →
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
Prof. Dr. ALİ SABIR →
Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate Pekmez after different heat treatments
2011 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. ŞAKİR TAŞDEMİR →
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
2017 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
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
Doç. Dr. NURHAN USLU →
The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
2017 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
2017 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effects of conventional heating on phenolic compoundsand antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
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
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of heat treatment on phenolic compounds and fatty acidcomposition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of malt process steps on bioactive properties and fatty acidcomposition of barley, green malt and malt grains
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Microbiological and chemical properties of wet tarhana produced by different dairy products
2018 ISSN: 0022-1155 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
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
Doç. Dr. TALHA DEMİRCİ →
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
Dr. Öğr. Üyesi AYSUN ORAÇ →
Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
2020 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Makale Bilgileri
Toplam Atıf
12 atıf
· Scopus
ISSN00221155
Yayın TarihiŞubat 2015
Cilt / Sayfa52 · 1218-1222
Scopus ID2-s2.0-84922540626
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: 12.
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
12
Atıf