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Publications (15)
In this study, the microwave-assisted and enzyme-assisted extraction efficiency were compared to solvent extraction. The extraction efficiencies were evaluated in bay leaf extract in terms of phenolic content and antioxidant capacity. The total phenolic content (mg GAE/g) of the extracts from three different extraction methods as a solvent, enzyme-...
This research focused on the effect of temperature (25-75 ˚C), extraction time (40-120 min) and solvent/solid ratio (15-45 mL/g) and the enzyme assisted extraction on protein extraction efficiency from by-product of sugar beet. 3 different methods were applied in protein isolation and the highest protein yield (34.55%) was obtained by the isoelectr...
Hydroxymethyl furfural (HMF) occurs as an intermediate product by breaking down sugars in acidic media or during the Maillard reaction. The formation of HMF is used as a chemical index to determine the storage time of food products and to determine if the heat treatment is performed properly to the food products such as fruit juices, milk, honey, c...
