Browsing WoS İndeksli Yayınlar Koleksiyonu by Department "AFSÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü"
Now showing items 1-11 of 11
-
Antibrowning effect of commercial and acid-heat coagulated whey on potatoes during refrigerated storage
(Wiley, 2020)Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid-heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ... -
Antioxidant Capacity and Phenolic Content of New Turkish Cultivars of Potato
(Springer, 04.02.2022)Potatoes are a good source of starch, vitamin C, potassium and protein with a high biological value. In addition, potatoes have antioxidant activity because they contain phenolics such as chlorogenic acid. Studies that ... -
DETERMINATION OF PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITIES OF INFUSIONS PREPARED FROM LEMONGRASS (Melissa officinalis)
(North University of Baia Mare, 2022)Lemongrass (Melissa officinalis) contains high amount of phenolic acids, specifically rosmarinic acid. In this study, dried Melissa officinalis teas were prepared at different water temperatures (65, 80, 95 degrees C) and ... -
The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of StoredSolanum tuberosum L. Tubers Infected with Fusarium Dry Rot
(Mdpi, 2020)y The effect of endophytic Bacillus subtilis(strains 10-4, 26D) and their compositions with salicylic acid (SA) on some resistance and quality traits of stored potatoes infected with Fusarium dry rot were studied. The ... -
Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology
(Springer, 2020)Fresh-cut potatoes are a good option for consumers who want a healthy diet but have limited time to prepare meals. However, the polyphenol oxidase enzyme released during cutting of potatoes reacts with phenolic compounds, ... -
Effects of Endophytic Bacillus Subtilis and Salicylic Acid on Postharvest Diseases (Phytophthora infestans, Fusarium oxysporum) Development in Stored Potato Tubers
(Mdpi, 2020)Postharvest diseases of potato lead to significant food and economic losses worldwide. The exogenous application of eco-friendly methods plays an important role in the control of postharvest decay. In this work the effects ... -
Evaluation of the anti-browning effect of quercetin on cut potatoes during storage
(Elsevier, 2022)The effects of quercetin treatment on enzymatic and oxidative activity, color quality and phenolic compound content of fresh-cut potatoes were investigated. To determine the effective anti-browning amount of quercetin, ... -
Impact of Covid-19 pandemic on eating habits of the Turkish population Eating habits in Covid-19
(BAYRAKOL MEDICAL PUBLISHER, 15.09.2021)Aim: This study was planned in order to reveal how the quarantine process applied in Turkey due to the pandemic has affected the eating habits of our society. Material and Methods: This is a cross-sectional comparative ... -
Improving the Biocontrol Potential of Endophytic Bacteria Bacillus subtilis with Salicylic Acid against Phytophthora infestans-Caused Postharvest Potato Tuber Late Blight and Impact on Stored Tubers Quality
(MDPI, 27.01.2022)Potato (Solanum tuberosum L.) tubers are a highly important food crop in many countries due to their nutritional value and health-promoting properties. Postharvest disease caused by Phytophthora infestans leads to the ... -
Influence of ferritin levels and inflammatory markers on HbA1c in the Type 2 Diabetes mellitus patients
(Professional Medical Publications, 2019)Objective: Diabetes Mellitus (DM) is a significant public health issue worldwide due to the associated comorbidities. Recent studies have demonstrated a strong relationship between blood glucose levels and serum ferritin ... -
Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)
(HELLENIC VETERINARY MEDICAL SOC, 2021)Meat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or ...
