المؤلفون: A. A. A. El-Maksoud, M. A. Hesarinejad, T. G. Abedelmaksoud

المصدر: Пищевые системы, Vol 6, Iss 3, Pp 403-408 (2023)

مصطلحات موضوعية: sesame hull, sprouted soybean, fiber, nutritious ice cream, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.fsjour.com/jour/article/view/309; https://doaj.org/toc/2618-9771; https://doaj.org/toc/2618-7272

URL الوصول: https://doaj.org/article/8e82a8793c5b4dd792807186083d7a4d

المؤلفون: Rui Wang, Lin-Xuan Wu, Bing-Xin Guo, Peng-Hao Zhao, Wen-Ting Yin, Hua-Min Liu, Hong-Xian Mei, Ying-Hui Duan

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101203- (2024)

مصطلحات موضوعية: Sesame hull, Roast, Aroma-active compounds, Organoleptic evaluation, Flavor, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000907; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/6b8b365fc12047c2a8c0303101a7fa48

المؤلفون: Run-Yang Zhang, Hua-Min Liu, Jie Hou, Yong-Gang Yao, Yu-Xiang Ma, Xue-De Wang

المصدر: Arabian Journal of Chemistry, Vol 14, Iss 6, Pp 103178- (2021)

مصطلحات موضوعية: Sesame hull, Subcritical water, Pretreatment, Cellulose, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1878535221001933; https://doaj.org/toc/1878-5352

URL الوصول: https://doaj.org/article/20f9962aa50245849169146375a16ccc

المؤلفون: Jakkapan Sirithunyalug, Kouichi Nakagawa, Nara Nantarat, Pimporn Leelapornpisid, Ryo Miyamoto, Sunee Chansakaow

المصدر: Journal of Oleo Science. 2019, 68(12):1279

المؤلفون: Kamel Z. Mahmoud, Belal S. Obeidat, Majdi A. Ishmais

المصدر: Italian Journal of Animal Science, Vol 14, Iss 3 (2015)

مصطلحات موضوعية: Broiler, Sesame Hull, Performance, Growth, Meat quality, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.aspajournal.it/index.php/ijas/article/view/3957; https://doaj.org/toc/1594-4077; https://doaj.org/toc/1828-051X

URL الوصول: https://doaj.org/article/07b72093964e4c71986d51b3ca0d6931

المؤلفون: Xue-De Wang, Jie Hou, Yu-Xiang Ma, Run-Yang Zhang, Yong-Gang Yao, Hua-Min Liu

المصدر: Arabian Journal of Chemistry, Vol 14, Iss 6, Pp 103178-(2021)

مصطلحات موضوعية: Chemistry, General Chemical Engineering, Extraction (chemistry), 02 engineering and technology, General Chemistry, Subcritical water, 010402 general chemistry, 021001 nanoscience & nanotechnology, Alkali metal, 01 natural sciences, 0104 chemical sciences, Solvent, chemistry.chemical_compound, Cellulose fiber, Crystallinity, Yield (chemistry), Sesame hull, Thermal stability, Cellulose, 0210 nano-technology, QD1-999, Pretreatment, Nuclear chemistry

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::662ad6c1f54c0b4a649807f4294d9df0
http://www.sciencedirect.com/science/article/pii/S1878535221001933

المؤلفون: Kuniaki SATO, Sadanobu KATOH, Tetsuya NAKAO, Tohru UEHARA, Tsugiyuki MASUNAGA, Yasuyuki TOMIKAWA, Yuko MASUDA

المصدر: Mushroom Science and Biotechnology. 2009, 17(3):117

المؤلفون: Uçar, Fatma

المساهمون: Ünver, Ahmet, Danışman: 31666, NEÜ, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Gıda Mühendisliği Anabilim Dalı

مصطلحات موضوعية: rice bran, oxidation, stabilite, oksidasyon, antioxidant activity, Buğday kepeği, antioksidan aktivite, Susam kabuğu, Wheat bran, stability, Yulaf kepeği, corn bran, Food Engineering, oat bran, Pirinç kepeği, Mısır kepeği, sesame hull, Gıda Mühendisliği

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::408a2c8e09d08799d75926016e096c76
https://hdl.handle.net/20.500.12452/7490

المؤلفون: Uçar, Fatma

المساهمون: Ünver, Ahmet, Danışman: 31666, NEÜ, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı

مصطلحات موضوعية: Buğday kepeği, Yulaf kepeği, Pirinç kepeği, Mısır kepeği, Susam kabuğu, antioksidan aktivite, oksidasyon, stabilite, Wheat bran, oat bran, rice bran, corn bran, sesame hull, antioxidant activity, oxidation, stability

وصف الملف: application/pdf

Relation: Tez; Uçar, F. (2017). Buğday, yulaf, pirinç, mısır kepekleri ve susam kabuklarının ham fenolik ekstraktlarının ayçiçek yağında antioksidan aktivitelerinin karşılaştırılması. (Yayınlanmamış Yüksek Lisans Tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.; https://hdl.handle.net/20.500.12452/7490

الاتاحة: https://hdl.handle.net/20.500.12452/7490