Research Article
BibTex RIS Cite

DETERMINATION OF FUNCTIONAL PROPERTIES OF KUMQUAT (FORTUNELLA MARGARITA Swing.) POWDERS OBTAINED BY DIFFERENT METHODS

Year 2019, Volume: 44 Issue: 4, 605 - 617, 01.08.2019
https://doi.org/10.15237/gida.GD18118

Abstract

In this study, determination of the functional quality
parameters of kumquat powders obtained by different methods was aimed. For this
purpose, total phenolic content, total flavonoid content, total carotenoid
content, ascorbic acid, antioxidant activity and flavonoid composition analyses
were performed in kumquat powder samples obtained by hot air and freeze drying
methods with 10% maltodextrin and without maltodextrin. The highest values in
terms of total phenolic, flavonoid, and carotenoid contents, antioxidant
activity and flavonoid compositions were detected in the powder sample obtained
by freeze drying method without maltodextrin. The highest ascorbic acid content
was determined in the powder sample obtained by freeze drying method with 10%
maltodextrin. It was observed that the flavonoid composition was positively
affected by the addition of maltodextrin in hot air drying method. As a result,
the obtained kumquat powders can be used as additives in various food products
for improving sensorial and functional properties.

References

  • Agócs, A., Nagy, V., Szabó, Z., Márk, L., Ohmacht, R., Deli, J. (2007). Comparative study on the carotenoid composition of the peel and the pulp of different citrus species. Innovative food science and emerging Technologies, 8(3): 390-394.
  • Ahmed, M., Akter, M. S., Lee, J. C., Eun. J. B. (2010). Encapsulation by spray drying of bioactive components. physicochemical and morphological properties from purple sweet potato. LWT-Food Science and Technology, 43(9): 1307-1312.
  • Cemeroğlu, B. (2010). Gıda Analizleri. Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları No: 34. Bizim Grup Basımevi. Ankara, Türkiye, 657 s.
  • Chang, C. H., Lin, H. Y., Chang, C. Y., Liu, Y. C. (2006). Comparisons on the antioxidant properties of fresh. freeze-dried and hot-air-dried tomatoes. Journal of Food Engineering, 77(3): 478-485.
  • Chiu, N. C., Chang, K. S. (1998). The illustrated medicinal plants of Taiwan. Taiwan: SMC publishing Ltd. Taipei, Taiwan. Vol 5. 194 p.
  • Choi, H.S. (2005). Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. Journal of Agricultural and Food Chemistry, 53: 1642–1647.composition of fruit tissues of citrus species. Bioscience, Biotechnology, and Biochemistry,70: 178–192.
  • Di Scala, K. C., Crapiste, G. H. (2008). Drying kinetics and quality changes during drying of red pepper. LWT Food Science and Technology, 41(5): 789–795.
  • Dirim, S. N., Çalışkan, G., Ergün, K. (2015). Dondurularak Kurutulmuş Bazı Meyve Tozlarının Toz Ürün Özelliklerinin Belirlenmesi. Gıda, 40(2): 85-92.
  • Ena, A., Pintucci, C., Carlozzi, P. (2012). The recovery of polyphenols from olive mill waste using two adsorbing vegetable matrices. Journal of biotechnology, 157(4): 573-577.
  • Ergüney, E. (2013). Karayemiş Tozunun Fiziksel Özelliklerinin İyileştirilmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı Yüksek Lisans Tezi, İstanbul.
  • Ferrari, C. C., Germer, S. P. M., De Aguirre, J. M. (2012). Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology, 30(2): 154-163.
  • García-Salas, P., Gómez-Caravaca, A. M., Arráez-Román, D., Segura-Carretero, A., Guerra-Hernández, E., García-Villanova, B., Fernández-Gutiérrez, A. (2013). Influence of technological processes on phenolic compounds. organic acids. furanic derivatives. and antioxidant activity of whole-lemon powder. Food chemistry, 141(2): 869-878.
  • Gölükcü, M., Toker, R., Coşkun. R. (2011). Effect of Cultivation Tecniques on Essential Oil Composition of Kumquat (Fortunella margarita). 4th International Congress on Food and Nutrition. 12-14 Ekim 2011, İstanbul, Türkiye, 145 s.
  • Güney, M., Öz, A.T., Kafkas, E. (2015). Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques. Journal of the Science of Food and Agriculture, 95(6): 1268-1273.
  • Jayaprakasha, G. K., Murthy, K. C., Etlinger, M., Mantur, S. M., Patil, B. S. (2012). Radical scavenging capacities and inhibition of human prostate (LNCaP) cell proliferation by Fortunella margarita. Food chemistry, 131(1): 184-191.
  • Kadam, D. M., Rai, D. R., Patil, R. T., Wilson, R. A., Kaur, S., Kumar, R. (2011). Quality of fresh and stored foam mat dried Mandarin powder. International journal of food science & technology, 46(4): 793-799.
  • Kawail, S., Tomono, Y., Katase, E., Ogawa, K., Yano, M. (1999). Quantitation of flavonoid constituents in citrus fruits. Journal of Agricultural and Food Chemistry, 47(9): 3565-3571.
  • Kuhnle, G.G.C., Dell’Aquila, C., Runswick, S.A., Bingham, S.A. (2009). Variability of phytoestrogen content in foods from different sources. Food Chemistry.113: 1184-1187.
  • Lien, D.N., Quynh, N.T., Quang, N.H., Ngan, N.T.T. (2009). Anti-Obesity and Body Weight Reducing Effect of Fortunella japonica Peel Extract Fractions in Experimentally Obese Mice. VNU Journal of Science. Natural Sciences and Technology, 25: 179-187.
  • Lou, S. N., Lai, Y. C., Hsu, Y. S., Ho, C. T. (2016). Phenolic content, antioxidant activity and effective compounds of kumquat extracted by different solvents. Food chemistry, 197: 1-6.
  • Mcsweeney, M., Seetharaman, K. (2015). State of polyphenols in the drying process of fruits and vegetables. Critical reviews in food science and nutrition, 55(5): 660-669.
  • Michalska, A., Wojdyło, A., Honke, J., Ciska, E., Lauer, W. (2018). Drying-induced physico-chemical changes in cranberry products. Food Chemistry, 240: 448-455.Morton, J. (1987). Kumquat. In: Fruits of Warm Climates. Creative Resource Systems, Miami, FL, USA. pp. 182-185.
  • Nogata, Y., Sakamoto, K., Shiratsuchi, H., Ishii, T., Yano, M., Ohta, H. (2006). Flavonoid composition of fruit tissues of citrus species. Bioscience, biotechnology, and biochemistry, 70(1), 178-192.
  • Oliveira, D. M., Lima, C. G., Clemente, E., Afonso, M. R. A., Costa, J. M. C. D. (2015). Stability of Bioactive Compounds and Quality Parameters of Grugru Palm Powder (Acrocomia Aculeata) in Different Drying Conditions. Journal of Food Quality, 38(2): 94-102.
  • Orak, H. H., Aktas, T., Yagar, H., İşbilir, S. S., Ekinci, N., Sahin, F. H. (2011). Antioxidant actıvıty. some nutrıtıonal and colour propertıes of vacuum drıed strawberry tree (Arbutus unedo L.) fruıt. Acta Scientiarum Polonorum Technologia Alimentaria, 10(3): 327-338.
  • Peng, L., Sheu, M., Lın, L., Wud, C., Chıang, H., Lın, W., Lee, M., Chen, H. (2013). Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle). Food Chemistry, 136(2): 532–537.
  • Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E., Bahorun, T. (2011). Polyphenol composition. vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International, 44: 2088–2099.
  • Rocha-Parra, D. F., Lanari, M. C., Zamora, M. C., Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability. antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Science and Technology, 70: 162-170.
  • Sablani, S. S., Shrestha, A. K., Bhandari, B. R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87(3): 416-421.
  • Santos, P. H. S., Silva. M. A. (2008). Retention of vitamin C in drying processes of fruits and vegetables—A review. Drying Technology, 26(12): 1421-1437.
  • Schirra, M., Palma, A., Aquino, S.D., Angioni, A., Minello, E.V., Melis. M., Cabras, P. (2008). Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit. Journal of Agricultural and Food Chemistry, 56: 455–460.
  • Sdiri, S., Bermejo, A., Aleza, P., Navarro, P., Salvador, A. (2012). Phenolic composition. organic acids. sugars. vitamin C and antioxidant activity in the juice of two new triploid late-season mandarins. Food Research International, 49(1): 462-468.
  • Serna-Cock, L., Vargas-Muñoz, D. P., Aponte, A. A. (2015). Structural. physical. functional and nutraceutical changes of freeze-dried fruit. African Journal of Biotechnology, 14(6): 442-450.
  • Silalahi, J. (2002). Anticancer and health protective properties of citrus fruit components. Asia Pacific journal of clinical nutrition, 11(1): 79-84.
  • Spanos, G., Wrolstad, R.E. (1990). Phenolics of apple. pear and white grape juices and their changes with processing and storage. Journal of Agricultural and Food Chemistry, 40: 1478-1487.
  • Sun, Y., Shen, Y., Liu, D., Ye. X. (2015). Effects of drying methods on phytochemical compounds and antioxidant activity of physiologically dropped un-matured citrus fruits. LWT-Food Science and Technology, 60(2): 1269-1275.
  • Suravanichnirachorn, W., Haruthaithanasan, V., Suwonsichon, S., Sukatta, U., Maneeboon, T., Chantrapornchai, W. (2018). Effect of carrier type and concentration on the properties. anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.)] Spreng] powders. Agriculture and Natural Resources, 1-7.
  • Tuyen, C. K., Nguyen, M. H., Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of food engineering, 98(3): 385-392.
  • Ünlü, A. (2014). Turunçgillerin küçük mücevheri kamkat. Borsanomi Dergisi, 49: 57-60.
  • Wang, Y. C., Chuang, Y. C., Hsu, H. W. 2008. The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food chemistry, 106(1): 277-284.
  • Wang, Y. C., Chuang, Y. C., Ku, Y. H. (2007). Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan. Food chemistry, 102(4): 1163-1171.
  • Wang, Y.W., Zeng, W.C., Xu, P.Y., Lan, Y.J., Zhu, R.X., Zhong, K., Huang, Y.N., Gao, H. (2012). Chemical composition and antimicrobial activity of the essential oil of Kumquat (Fortunella crassifolia Swingle) Peel. International Journal of Molecular Sciences, 13: 3382–3393.
  • Zhishen, J., Tang, M., Wu, J. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555–559.
  • Zorić, Z., Pelaić, Z., Pedisić, S., Garofulić, I. E., Kovačević, D. B., Dragović–Uzelac, V. (2017). Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder. LWT-Food Science and Technology, 79: 251-259.

FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ

Year 2019, Volume: 44 Issue: 4, 605 - 617, 01.08.2019
https://doi.org/10.15237/gida.GD18118

Abstract

Bu çalışmada farklı yöntemlerle elde edilen kamkat
tozlarının fonksiyonel kalite parametrelerinin belirlenmesi amaçlanmıştır. Bu
kapsamda, %10 maltodekstrin ilavesi ve maltodekstrinsiz olarak sıcak hava ile
kurutma ve dondurarak kurutma yöntemi ile elde edilen kamkat tozu örneklerinde
toplam fenolik madde, flavonoid, karetonoid miktarı, askorbik asit, antioksidan
aktivite ve flavonoid bileşen analizleri gerçekleştirilmiştir. Toplam fenolik
madde, flavonoid ve karotenoid miktarı, antioksidan aktivite ve flavonoid
kompozisyonu açısından en yüksek değerler maltodekstrinsiz dondurarak kurutma
yöntemi ile elde edilen toz örneğinde tespit edilmiştir. En yüksek askorbik
asit içeriği ise  %10 maltodekstrin
ilaveli dondurarak kurutma yöntemi ile elde edilen toz örneğinde
belirlenmiştir. Maltodekstrin ilavesinin sıcak hava kurutma yönteminde
flavonoid bileşenlerin miktarını olumlu etkilediği gözlenmiştir. Elde edilen
kamkat tozlarının çeşitli gıda ürünlerinde duyusal ve fonksiyonel özelliklerin
geliştirilmesinde katkı maddesi olarak kullanılabileceği öngörülmektedir. 

References

  • Agócs, A., Nagy, V., Szabó, Z., Márk, L., Ohmacht, R., Deli, J. (2007). Comparative study on the carotenoid composition of the peel and the pulp of different citrus species. Innovative food science and emerging Technologies, 8(3): 390-394.
  • Ahmed, M., Akter, M. S., Lee, J. C., Eun. J. B. (2010). Encapsulation by spray drying of bioactive components. physicochemical and morphological properties from purple sweet potato. LWT-Food Science and Technology, 43(9): 1307-1312.
  • Cemeroğlu, B. (2010). Gıda Analizleri. Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları No: 34. Bizim Grup Basımevi. Ankara, Türkiye, 657 s.
  • Chang, C. H., Lin, H. Y., Chang, C. Y., Liu, Y. C. (2006). Comparisons on the antioxidant properties of fresh. freeze-dried and hot-air-dried tomatoes. Journal of Food Engineering, 77(3): 478-485.
  • Chiu, N. C., Chang, K. S. (1998). The illustrated medicinal plants of Taiwan. Taiwan: SMC publishing Ltd. Taipei, Taiwan. Vol 5. 194 p.
  • Choi, H.S. (2005). Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. Journal of Agricultural and Food Chemistry, 53: 1642–1647.composition of fruit tissues of citrus species. Bioscience, Biotechnology, and Biochemistry,70: 178–192.
  • Di Scala, K. C., Crapiste, G. H. (2008). Drying kinetics and quality changes during drying of red pepper. LWT Food Science and Technology, 41(5): 789–795.
  • Dirim, S. N., Çalışkan, G., Ergün, K. (2015). Dondurularak Kurutulmuş Bazı Meyve Tozlarının Toz Ürün Özelliklerinin Belirlenmesi. Gıda, 40(2): 85-92.
  • Ena, A., Pintucci, C., Carlozzi, P. (2012). The recovery of polyphenols from olive mill waste using two adsorbing vegetable matrices. Journal of biotechnology, 157(4): 573-577.
  • Ergüney, E. (2013). Karayemiş Tozunun Fiziksel Özelliklerinin İyileştirilmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı Yüksek Lisans Tezi, İstanbul.
  • Ferrari, C. C., Germer, S. P. M., De Aguirre, J. M. (2012). Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology, 30(2): 154-163.
  • García-Salas, P., Gómez-Caravaca, A. M., Arráez-Román, D., Segura-Carretero, A., Guerra-Hernández, E., García-Villanova, B., Fernández-Gutiérrez, A. (2013). Influence of technological processes on phenolic compounds. organic acids. furanic derivatives. and antioxidant activity of whole-lemon powder. Food chemistry, 141(2): 869-878.
  • Gölükcü, M., Toker, R., Coşkun. R. (2011). Effect of Cultivation Tecniques on Essential Oil Composition of Kumquat (Fortunella margarita). 4th International Congress on Food and Nutrition. 12-14 Ekim 2011, İstanbul, Türkiye, 145 s.
  • Güney, M., Öz, A.T., Kafkas, E. (2015). Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques. Journal of the Science of Food and Agriculture, 95(6): 1268-1273.
  • Jayaprakasha, G. K., Murthy, K. C., Etlinger, M., Mantur, S. M., Patil, B. S. (2012). Radical scavenging capacities and inhibition of human prostate (LNCaP) cell proliferation by Fortunella margarita. Food chemistry, 131(1): 184-191.
  • Kadam, D. M., Rai, D. R., Patil, R. T., Wilson, R. A., Kaur, S., Kumar, R. (2011). Quality of fresh and stored foam mat dried Mandarin powder. International journal of food science & technology, 46(4): 793-799.
  • Kawail, S., Tomono, Y., Katase, E., Ogawa, K., Yano, M. (1999). Quantitation of flavonoid constituents in citrus fruits. Journal of Agricultural and Food Chemistry, 47(9): 3565-3571.
  • Kuhnle, G.G.C., Dell’Aquila, C., Runswick, S.A., Bingham, S.A. (2009). Variability of phytoestrogen content in foods from different sources. Food Chemistry.113: 1184-1187.
  • Lien, D.N., Quynh, N.T., Quang, N.H., Ngan, N.T.T. (2009). Anti-Obesity and Body Weight Reducing Effect of Fortunella japonica Peel Extract Fractions in Experimentally Obese Mice. VNU Journal of Science. Natural Sciences and Technology, 25: 179-187.
  • Lou, S. N., Lai, Y. C., Hsu, Y. S., Ho, C. T. (2016). Phenolic content, antioxidant activity and effective compounds of kumquat extracted by different solvents. Food chemistry, 197: 1-6.
  • Mcsweeney, M., Seetharaman, K. (2015). State of polyphenols in the drying process of fruits and vegetables. Critical reviews in food science and nutrition, 55(5): 660-669.
  • Michalska, A., Wojdyło, A., Honke, J., Ciska, E., Lauer, W. (2018). Drying-induced physico-chemical changes in cranberry products. Food Chemistry, 240: 448-455.Morton, J. (1987). Kumquat. In: Fruits of Warm Climates. Creative Resource Systems, Miami, FL, USA. pp. 182-185.
  • Nogata, Y., Sakamoto, K., Shiratsuchi, H., Ishii, T., Yano, M., Ohta, H. (2006). Flavonoid composition of fruit tissues of citrus species. Bioscience, biotechnology, and biochemistry, 70(1), 178-192.
  • Oliveira, D. M., Lima, C. G., Clemente, E., Afonso, M. R. A., Costa, J. M. C. D. (2015). Stability of Bioactive Compounds and Quality Parameters of Grugru Palm Powder (Acrocomia Aculeata) in Different Drying Conditions. Journal of Food Quality, 38(2): 94-102.
  • Orak, H. H., Aktas, T., Yagar, H., İşbilir, S. S., Ekinci, N., Sahin, F. H. (2011). Antioxidant actıvıty. some nutrıtıonal and colour propertıes of vacuum drıed strawberry tree (Arbutus unedo L.) fruıt. Acta Scientiarum Polonorum Technologia Alimentaria, 10(3): 327-338.
  • Peng, L., Sheu, M., Lın, L., Wud, C., Chıang, H., Lın, W., Lee, M., Chen, H. (2013). Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle). Food Chemistry, 136(2): 532–537.
  • Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E., Bahorun, T. (2011). Polyphenol composition. vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International, 44: 2088–2099.
  • Rocha-Parra, D. F., Lanari, M. C., Zamora, M. C., Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability. antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Science and Technology, 70: 162-170.
  • Sablani, S. S., Shrestha, A. K., Bhandari, B. R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87(3): 416-421.
  • Santos, P. H. S., Silva. M. A. (2008). Retention of vitamin C in drying processes of fruits and vegetables—A review. Drying Technology, 26(12): 1421-1437.
  • Schirra, M., Palma, A., Aquino, S.D., Angioni, A., Minello, E.V., Melis. M., Cabras, P. (2008). Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit. Journal of Agricultural and Food Chemistry, 56: 455–460.
  • Sdiri, S., Bermejo, A., Aleza, P., Navarro, P., Salvador, A. (2012). Phenolic composition. organic acids. sugars. vitamin C and antioxidant activity in the juice of two new triploid late-season mandarins. Food Research International, 49(1): 462-468.
  • Serna-Cock, L., Vargas-Muñoz, D. P., Aponte, A. A. (2015). Structural. physical. functional and nutraceutical changes of freeze-dried fruit. African Journal of Biotechnology, 14(6): 442-450.
  • Silalahi, J. (2002). Anticancer and health protective properties of citrus fruit components. Asia Pacific journal of clinical nutrition, 11(1): 79-84.
  • Spanos, G., Wrolstad, R.E. (1990). Phenolics of apple. pear and white grape juices and their changes with processing and storage. Journal of Agricultural and Food Chemistry, 40: 1478-1487.
  • Sun, Y., Shen, Y., Liu, D., Ye. X. (2015). Effects of drying methods on phytochemical compounds and antioxidant activity of physiologically dropped un-matured citrus fruits. LWT-Food Science and Technology, 60(2): 1269-1275.
  • Suravanichnirachorn, W., Haruthaithanasan, V., Suwonsichon, S., Sukatta, U., Maneeboon, T., Chantrapornchai, W. (2018). Effect of carrier type and concentration on the properties. anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.)] Spreng] powders. Agriculture and Natural Resources, 1-7.
  • Tuyen, C. K., Nguyen, M. H., Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of food engineering, 98(3): 385-392.
  • Ünlü, A. (2014). Turunçgillerin küçük mücevheri kamkat. Borsanomi Dergisi, 49: 57-60.
  • Wang, Y. C., Chuang, Y. C., Hsu, H. W. 2008. The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food chemistry, 106(1): 277-284.
  • Wang, Y. C., Chuang, Y. C., Ku, Y. H. (2007). Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan. Food chemistry, 102(4): 1163-1171.
  • Wang, Y.W., Zeng, W.C., Xu, P.Y., Lan, Y.J., Zhu, R.X., Zhong, K., Huang, Y.N., Gao, H. (2012). Chemical composition and antimicrobial activity of the essential oil of Kumquat (Fortunella crassifolia Swingle) Peel. International Journal of Molecular Sciences, 13: 3382–3393.
  • Zhishen, J., Tang, M., Wu, J. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555–559.
  • Zorić, Z., Pelaić, Z., Pedisić, S., Garofulić, I. E., Kovačević, D. B., Dragović–Uzelac, V. (2017). Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder. LWT-Food Science and Technology, 79: 251-259.
There are 44 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Demet Yıldız Turgut 0000-0002-7486-3701

Orçun Çınar This is me

Tuba Seçmen This is me

Publication Date August 1, 2019
Published in Issue Year 2019 Volume: 44 Issue: 4

Cite

APA Yıldız Turgut, D., Çınar, O., & Seçmen, T. (2019). FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda, 44(4), 605-617. https://doi.org/10.15237/gida.GD18118
AMA Yıldız Turgut D, Çınar O, Seçmen T. FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. August 2019;44(4):605-617. doi:10.15237/gida.GD18118
Chicago Yıldız Turgut, Demet, Orçun Çınar, and Tuba Seçmen. “FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 44, no. 4 (August 2019): 605-17. https://doi.org/10.15237/gida.GD18118.
EndNote Yıldız Turgut D, Çınar O, Seçmen T (August 1, 2019) FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda 44 4 605–617.
IEEE D. Yıldız Turgut, O. Çınar, and T. Seçmen, “FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ”, The Journal of Food, vol. 44, no. 4, pp. 605–617, 2019, doi: 10.15237/gida.GD18118.
ISNAD Yıldız Turgut, Demet et al. “FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 44/4 (August 2019), 605-617. https://doi.org/10.15237/gida.GD18118.
JAMA Yıldız Turgut D, Çınar O, Seçmen T. FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2019;44:605–617.
MLA Yıldız Turgut, Demet et al. “FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda, vol. 44, no. 4, 2019, pp. 605-17, doi:10.15237/gida.GD18118.
Vancouver Yıldız Turgut D, Çınar O, Seçmen T. FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2019;44(4):605-17.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/