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ENZYMATIC PRE-TREATMENT IN RED BEET JUICE PRODUCTION: THE EFFECT OF PROCESS VARIABLES ON JUICE YIELD, BETANIN CONTENT, TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY

Yıl 2019, Cilt: 44 Sayı: 4, 593 - 604, 01.08.2019

Fatih Mehmet Yılmaz , Esra Gençdağ Ahmet Görgüç , Merve Birişik Ezgi Genç , Ceren Başkurt

https://doi.org/10.15237/gida.GD19053
Cited By: 2

Öz

Red beet is the
most important source of betanin, a natural colorant commonly used in the food
industry. The first
production step for this food colorant presented in concentrated or powder form
is the production of red beet juice. The aim of this study is to determine the
effect of enzyme pre-treatment prior to pressing step in the production of
high-yield red beet juice and, that of pH, temperature, enzyme ratio and
processing time. In this context, the effect of enzyme addition (Pectinex Ultra
SP-L) were evaluated at different pH values (2.5-5.0) and temperature (30-60
°C); and in the second step, the effects of the enzyme ratio and processing
time were determined using the response surface methodology (RSM). Enzyme pre-treatment increased
press yield by 17%. Under the optimum conditions which are 3.0 pH value, 50 °C
temperature, 75.8 polygalacturonase unit (PGB)/g enzyme ratio and 48 min
processing time, the fruit juice yield was 34.7%, the betanin content was 106.0
mg/100 g, the total phenolic content was 245.2 mg GAE/100 g and the antioxidant
capacity was determined as 47.0 µmol TE/100 g.

Anahtar Kelimeler

Red beet enzymatic treatment juice yield phenolic compound antioxidant capacity

Kaynakça

  • Afshar, S., Baniasadi, H. (2018). Investigation the effect of graphene oxide and gelatin/starch weight ratio on the properties of starch/gelatin/GO nanocomposite films: The RSM study. Int J Biol Macromol, 109, 1019-1028.
  • Anonymous (2015). Pectinex Ultra SP-L safety data sheet. Novozymes Corp., Denmark.
  • AOAC. (1998). Official method of analysis. 15th Edition, Association of Official Analytical Chemists, Washington DC.
  • Aydın, E., Sarıkaya, Ö., Çatalkaya, G., Kahveci, D. (2018). Enzim ön uygulamasının siyah üzüm ve ahududu sularının fiziksel ve kimyasal özellikleri, toplam fenolik madde içeriği ve toplam antioksidan kapasitesi üzerine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 22(4), 502-512.
  • Baby, K. C., Ranganathan, T. V. (2016a). Effect of enzyme pretreatment on yield and quality of fresh green chilli (Capsicum annuum L) oleoresin and its major capsaicinoids. Biocatal Agric Biotechnol, 7, 95-101.
  • Baby, K. C., Ranganathan, T. V. (2016b). Effect of enzyme pre-treatment on extraction yield and quality of cardamom (Elettaria cardamomum maton.) volatile oil. Ind Crops Prod, 89, 200-206.
  • Barzana, E., Rubio, D., Santamaria, R. I., Garcia-Correa, O., Garcia, F., Ridaura Sanz, V. E., López-Munguía, A. (2002). Enzyme-mediated solvent extraction of carotenoids from marigold flower (Tagetes erecta). J Agric Food Chem, 50(16), 4491-4496.
  • Belwal, T., Dhyani, P., Bhatt, I. D., Rawal, R. S., Pande, V. (2016). Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM). Food Chem, 207, 115-124.
  • Buchert, J., Koponen, J. M., Suutarinen, M., Mustranta, A., Lille, M., Törrönen, R., Poutanen, K. (2005). Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. J Sci Food Agric, 85(15), 2548-2556.
  • Cardoso-Ugarte, G.A., Sosa-Morales, M.E., Ballard, T., Liceaga, A., San Martín-González, M.F. (2014). Microwave-assisted extraction of betalains from red beet (Beta vulgaris). LWT-Food Sci Technol, 59(1), 276-282.
  • Cemeroğlu, B. 2010. Gıda analizleri. Gıda Teknolojisi Derneği Yayınları, 2. Baskı, Ankara.
  • Demir, N., Acar, J., Bahçeci, K. S. (2004). Effects of storage on quality of carrot juices produced with lactofermentation and acidification. Eur Food Res Technol, 218(5), 465-468.
  • Dongowski, G. (2001). Enzymatic degradation studies of pectin and cellulose from red beets. Nahrung, 45(5), 324-331.
  • Fissore, E. N., Rojas, A. M., Gerschenson, L. N. (2012). Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments. Food Hydrocoll, 26(1), 249-260.
  • Gasztonyi, M. N., Daood, H., Hajos, M. T., Biacs, P. (2001). Comparison of red beet (Beta vulgaris var conditiva) varieties on the basis of their pigment components. J Sci Food Agric, 81(9), 932-933.
  • Gliszczynska-Swiglo, A., Szymusiak, H., Malinowska, P. (2006). Betanin, the main pigment of red beet: molecular origin of its exceptionally high free radical-scavenging activity. Food Addit Contam, 23(11), 1079-1087.
  • Güneşer, O. (2016). Pigment and color stability of beetroot betalains in cow milk during thermal treatment. Food Chem, 196, 220-227.
  • Joshi, V. K., Parmar, M., Rana, N. (2011). Purification and characterization of pectinase produced from apple pomace and evaluation of its efficacy in fruit juice extraction and clarification. Indian J Nat Prod Resour, 2(2), 189-197.
  • Kanner, J., Harel, S., Granit, R. (2001). Betalains a new class of dietary cationized antioxidants. J Agric Food Chem, 49(11), 5178-5185.
  • Kaya, G., Baysal, T. (2016). Production of fermented red beet juice powder by using spray and drum drier. GIDA, 41(5), 305-310.
  • Khandare, V., Walia, S., Singh, M., Kaur, C. (2011). Black carrot (Daucus carota ssp. sativus) juice: processing effects on antioxidant composition and color. Food Bioprod Process, 89(4), 482-486.
  • Kim, D. O., Lee, K. W., Lee, H. J., Lee, C. Y. (2002). Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem, 50(13), 3713-3717.
  • Koley, T. K., Walia, S., Nath, P., Awasthi, O. P., Kaur, C. (2011). Nutraceutical composition of Zizyphus mauritiana Lamk (Indian ber): effect of enzyme-assisted processing. Int J Food Sci Nutr, 62(3), 276-279.
  • Landbo, A. K., Meyer, A. S. (2001). Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum). J Agric Food Chem, 49(7), 3169-3177.
  • Landbo, A. K., Meyer, A. S. (2004). Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innov Food Sci Emerg Technol, 5(4), 503-513.
  • Lee, J., Wrolstad, R. E. (2004). Extraction of anthocyanins and polyphenolics from blueberry processing waste. J Food Sci, 69(7), 564-573.
  • Lee, W. C., Yusof, S., Hamid, N. S. A., Baharin, B. S. (2006). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng, 73(1), 55-63.
  • Li, Y., Zhu, C. P., Zhai, X. C., Zhang, Y., Duan, Z., Sun, J. R. (2018). Optimization of enzyme assisted extraction of polysaccharides from pomegranate peel by response surface methodology and their anti-oxidant potential. CHM, 10(4), 416-423.
  • Mikolajczyk-Bator, K., Czapski, J. (2017). Effect of pH changes on antioxidant capacity and the content of betalain pigments during the heating of a solution of red beet betalains. Pol J Food Nutr Sci, 67(2), 123-128.
  • Minh, N. P. (2014). Enzymatic pectinase application in extraction and purification of juice turbidity from red rose apple pulp (Syzygium malaccensis). Int J Multidiscip Res Dev, 1(4), 45-51.
  • Nath, P., Kaur, C., Rudra, S. G., Varghese, E. (2016). Enzyme-assisted extraction of carotenoid-rich extract from red capsicum (Capsicum annuum). Agric Res, 5(2), 193-204.
  • Nemzer, B., Pietrzkowski, Z., Sporna, A., Stalica, P., Thresher, W., Michalowski, T., Wybraniec, S. (2011). Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chem, 127(1), 42-53.
  • Nguyen, C., Nguyen, H. (2018). The quality of mulberry juice as affected by enzyme treatments. Beverages, 4(2), 41.
  • Nur ‘Aliaa, A. R., Siti Mazlina, M. K., Taip, F. S., Liew Abdullah, A. G. (2010). Response surface optimization for clarification of white pitaya juice using a commercial enzyme. J Food Process Eng, 33(2), 333-347.
  • Puri, M., Sharma, D., Barrow, C. J. (2012). Enzyme-assisted extraction of bioactives from plants. Trends Biotechnol, 30(1), 37-44.
  • Puri, M., Sharma, D., Barrow, C. J., Tiwary, A. K. (2012). Optimisation of novel method for the extraction of steviosides from Stevia rebaudiana leaves. Food Chem, 132(3), 1113-1120.
  • Ravichandran, K., Saw, N. M. M. T., Mohdaly, A. A., Gabr, A.M., Kastell, A., Riedel, H., Smetanska, I. (2013). Impact of processing of red beet on betalain content and antioxidant activity. Food Res Int, 50(2), 670-675.
  • Sagu, S. T., Nso, E. J., Karmakar, S., De, S. (2014). Optimisation of low temperature extraction of banana juice using commercial pectinase. Food Chem, 151, 182-190.
  • Sandri, I. G., Fontana, R. C., Barfknecht, D. M., da Silveira, M. M. (2011). Clarification of fruit juices by fungal pectinases. LWT-Food Sci Technol, 44(10), 2217-2222.
  • Santamaria, R. I., Reyes-Duarte, M. D., Barzana, E., Fernando, D., Gama, F. M., Mota, M., Lopez-Munguia, A. (2000). Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent. J Agric Food Chem, 48(7), 3063-3067.
  • Sin, H. N., Yusof, S., Hamid, N. S. A., Rahman, R. A. (2006). Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng, 73(4), 313-319.
  • Tekin, E., Türe, H., Barutçu, İ. (2018). Sıcaklık, askorbik asit ve pH’nın kırmızı pancar (Beta vulgaris L.) betasiyaninlerinin bozunma kinetiği üzerine etkilerinin incelenmesi. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi, 23(2), 217-232.
  • Truong, N. M., Dang, Q. T. (2016). Application of hydrolytic enzymes for improvement of red dragon fruit juice processing. Asia Pacific J Sus Agri Food & Energy, 4(1), 1-4.
  • Turp, G., Kazan, H., Ünübol, H. (2016). Sosis Üretiminde Doğal Renk Maddesi ve Antioksidan Olarak Kırmızı Pancar Tozu Kullanımı. CBU J of Sci, 12(2), 303-311.
  • Wiczkowski, W., Romaszko, E., Szawara-Nowak, D., Piskula, M. K. (2018). The impact of the matrix of red beet products and interindividual variability on betacyanins bioavailability in humans. Food Res Int, 108, 530-538.
  • Yılmaz, F. M., Bilek, S. E. (2018). Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics. Ultrason Sonochem, 48, 509-516.
  • Zhao, Z., Moghadasian, M. H. (2008). Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review. Food Chem, 109(4), 691-702.

KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ

Yıl 2019, Cilt: 44 Sayı: 4, 593 - 604, 01.08.2019

Fatih Mehmet Yılmaz , Esra Gençdağ Ahmet Görgüç , Merve Birişik Ezgi Genç , Ceren Başkurt

https://doi.org/10.15237/gida.GD19053
Cited By: 2

Öz

Kırmızı pancar, gıda endüstrisinde yaygın olarak
kullanılan doğal renk maddesi olan betaninin en önemli kaynağıdır. Konsantre ya
da toz formda arz edilen bu gıda renklendiricisi için ilk üretim basamağı
kırmızı pancar suyu üretimidir. Bu çalışmanın amacı, yüksek verimlilikte
kırmızı pancar suyu eldesinde presleme öncesi enzim ön uygulamasının ve bu
işlemde ortam pH değeri, sıcaklığı, enzim oranı ve sürenin etkilerinin
belirlenmesidir. Bu kapsamda, ilk aşamada farklı pH (2.5-5.0) ve sıcaklık
(30-60 °C) değerlerinde enzim ilavesinin (Pectinex Ultra SP-L) etkileri
değerlendirilmiş; ikinci aşamada enzim oranı ve işlem süresinin etkileri yanıt
yüzey yöntemi (RSM) kullanılarak belirlenmiştir. Enzim ön uygulaması sonrasında
pres veriminin %17 arttığı bulunmuştur. Optimum koşullar olan 3.0 pH değeri, 50
°C sıcaklık, 75.8 poligalakturonaz birimi (PGB)/g enzim oranı ve 48 dk.’lık
işlem süresi sonunda meyve suyu verimi %34.7, betanin miktarı 106.0 mg/100 g,
toplam fenolik madde miktarı 245.2 mg GAE/100 g, antioksidan kapasite değeri
ise 47.0 µmol TE/100 g olarak belirlenmiştir. 

Anahtar Kelimeler

Kırmızı pancar enzimatik işlem meyve suyu verimi betanin fenolik madde antioksidan kapasite

Kaynakça

  • Afshar, S., Baniasadi, H. (2018). Investigation the effect of graphene oxide and gelatin/starch weight ratio on the properties of starch/gelatin/GO nanocomposite films: The RSM study. Int J Biol Macromol, 109, 1019-1028.
  • Anonymous (2015). Pectinex Ultra SP-L safety data sheet. Novozymes Corp., Denmark.
  • AOAC. (1998). Official method of analysis. 15th Edition, Association of Official Analytical Chemists, Washington DC.
  • Aydın, E., Sarıkaya, Ö., Çatalkaya, G., Kahveci, D. (2018). Enzim ön uygulamasının siyah üzüm ve ahududu sularının fiziksel ve kimyasal özellikleri, toplam fenolik madde içeriği ve toplam antioksidan kapasitesi üzerine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 22(4), 502-512.
  • Baby, K. C., Ranganathan, T. V. (2016a). Effect of enzyme pretreatment on yield and quality of fresh green chilli (Capsicum annuum L) oleoresin and its major capsaicinoids. Biocatal Agric Biotechnol, 7, 95-101.
  • Baby, K. C., Ranganathan, T. V. (2016b). Effect of enzyme pre-treatment on extraction yield and quality of cardamom (Elettaria cardamomum maton.) volatile oil. Ind Crops Prod, 89, 200-206.
  • Barzana, E., Rubio, D., Santamaria, R. I., Garcia-Correa, O., Garcia, F., Ridaura Sanz, V. E., López-Munguía, A. (2002). Enzyme-mediated solvent extraction of carotenoids from marigold flower (Tagetes erecta). J Agric Food Chem, 50(16), 4491-4496.
  • Belwal, T., Dhyani, P., Bhatt, I. D., Rawal, R. S., Pande, V. (2016). Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM). Food Chem, 207, 115-124.
  • Buchert, J., Koponen, J. M., Suutarinen, M., Mustranta, A., Lille, M., Törrönen, R., Poutanen, K. (2005). Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. J Sci Food Agric, 85(15), 2548-2556.
  • Cardoso-Ugarte, G.A., Sosa-Morales, M.E., Ballard, T., Liceaga, A., San Martín-González, M.F. (2014). Microwave-assisted extraction of betalains from red beet (Beta vulgaris). LWT-Food Sci Technol, 59(1), 276-282.
  • Cemeroğlu, B. 2010. Gıda analizleri. Gıda Teknolojisi Derneği Yayınları, 2. Baskı, Ankara.
  • Demir, N., Acar, J., Bahçeci, K. S. (2004). Effects of storage on quality of carrot juices produced with lactofermentation and acidification. Eur Food Res Technol, 218(5), 465-468.
  • Dongowski, G. (2001). Enzymatic degradation studies of pectin and cellulose from red beets. Nahrung, 45(5), 324-331.
  • Fissore, E. N., Rojas, A. M., Gerschenson, L. N. (2012). Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments. Food Hydrocoll, 26(1), 249-260.
  • Gasztonyi, M. N., Daood, H., Hajos, M. T., Biacs, P. (2001). Comparison of red beet (Beta vulgaris var conditiva) varieties on the basis of their pigment components. J Sci Food Agric, 81(9), 932-933.
  • Gliszczynska-Swiglo, A., Szymusiak, H., Malinowska, P. (2006). Betanin, the main pigment of red beet: molecular origin of its exceptionally high free radical-scavenging activity. Food Addit Contam, 23(11), 1079-1087.
  • Güneşer, O. (2016). Pigment and color stability of beetroot betalains in cow milk during thermal treatment. Food Chem, 196, 220-227.
  • Joshi, V. K., Parmar, M., Rana, N. (2011). Purification and characterization of pectinase produced from apple pomace and evaluation of its efficacy in fruit juice extraction and clarification. Indian J Nat Prod Resour, 2(2), 189-197.
  • Kanner, J., Harel, S., Granit, R. (2001). Betalains a new class of dietary cationized antioxidants. J Agric Food Chem, 49(11), 5178-5185.
  • Kaya, G., Baysal, T. (2016). Production of fermented red beet juice powder by using spray and drum drier. GIDA, 41(5), 305-310.
  • Khandare, V., Walia, S., Singh, M., Kaur, C. (2011). Black carrot (Daucus carota ssp. sativus) juice: processing effects on antioxidant composition and color. Food Bioprod Process, 89(4), 482-486.
  • Kim, D. O., Lee, K. W., Lee, H. J., Lee, C. Y. (2002). Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem, 50(13), 3713-3717.
  • Koley, T. K., Walia, S., Nath, P., Awasthi, O. P., Kaur, C. (2011). Nutraceutical composition of Zizyphus mauritiana Lamk (Indian ber): effect of enzyme-assisted processing. Int J Food Sci Nutr, 62(3), 276-279.
  • Landbo, A. K., Meyer, A. S. (2001). Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum). J Agric Food Chem, 49(7), 3169-3177.
  • Landbo, A. K., Meyer, A. S. (2004). Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innov Food Sci Emerg Technol, 5(4), 503-513.
  • Lee, J., Wrolstad, R. E. (2004). Extraction of anthocyanins and polyphenolics from blueberry processing waste. J Food Sci, 69(7), 564-573.
  • Lee, W. C., Yusof, S., Hamid, N. S. A., Baharin, B. S. (2006). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng, 73(1), 55-63.
  • Li, Y., Zhu, C. P., Zhai, X. C., Zhang, Y., Duan, Z., Sun, J. R. (2018). Optimization of enzyme assisted extraction of polysaccharides from pomegranate peel by response surface methodology and their anti-oxidant potential. CHM, 10(4), 416-423.
  • Mikolajczyk-Bator, K., Czapski, J. (2017). Effect of pH changes on antioxidant capacity and the content of betalain pigments during the heating of a solution of red beet betalains. Pol J Food Nutr Sci, 67(2), 123-128.
  • Minh, N. P. (2014). Enzymatic pectinase application in extraction and purification of juice turbidity from red rose apple pulp (Syzygium malaccensis). Int J Multidiscip Res Dev, 1(4), 45-51.
  • Nath, P., Kaur, C., Rudra, S. G., Varghese, E. (2016). Enzyme-assisted extraction of carotenoid-rich extract from red capsicum (Capsicum annuum). Agric Res, 5(2), 193-204.
  • Nemzer, B., Pietrzkowski, Z., Sporna, A., Stalica, P., Thresher, W., Michalowski, T., Wybraniec, S. (2011). Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chem, 127(1), 42-53.
  • Nguyen, C., Nguyen, H. (2018). The quality of mulberry juice as affected by enzyme treatments. Beverages, 4(2), 41.
  • Nur ‘Aliaa, A. R., Siti Mazlina, M. K., Taip, F. S., Liew Abdullah, A. G. (2010). Response surface optimization for clarification of white pitaya juice using a commercial enzyme. J Food Process Eng, 33(2), 333-347.
  • Puri, M., Sharma, D., Barrow, C. J. (2012). Enzyme-assisted extraction of bioactives from plants. Trends Biotechnol, 30(1), 37-44.
  • Puri, M., Sharma, D., Barrow, C. J., Tiwary, A. K. (2012). Optimisation of novel method for the extraction of steviosides from Stevia rebaudiana leaves. Food Chem, 132(3), 1113-1120.
  • Ravichandran, K., Saw, N. M. M. T., Mohdaly, A. A., Gabr, A.M., Kastell, A., Riedel, H., Smetanska, I. (2013). Impact of processing of red beet on betalain content and antioxidant activity. Food Res Int, 50(2), 670-675.
  • Sagu, S. T., Nso, E. J., Karmakar, S., De, S. (2014). Optimisation of low temperature extraction of banana juice using commercial pectinase. Food Chem, 151, 182-190.
  • Sandri, I. G., Fontana, R. C., Barfknecht, D. M., da Silveira, M. M. (2011). Clarification of fruit juices by fungal pectinases. LWT-Food Sci Technol, 44(10), 2217-2222.
  • Santamaria, R. I., Reyes-Duarte, M. D., Barzana, E., Fernando, D., Gama, F. M., Mota, M., Lopez-Munguia, A. (2000). Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent. J Agric Food Chem, 48(7), 3063-3067.
  • Sin, H. N., Yusof, S., Hamid, N. S. A., Rahman, R. A. (2006). Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng, 73(4), 313-319.
  • Tekin, E., Türe, H., Barutçu, İ. (2018). Sıcaklık, askorbik asit ve pH’nın kırmızı pancar (Beta vulgaris L.) betasiyaninlerinin bozunma kinetiği üzerine etkilerinin incelenmesi. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi, 23(2), 217-232.
  • Truong, N. M., Dang, Q. T. (2016). Application of hydrolytic enzymes for improvement of red dragon fruit juice processing. Asia Pacific J Sus Agri Food & Energy, 4(1), 1-4.
  • Turp, G., Kazan, H., Ünübol, H. (2016). Sosis Üretiminde Doğal Renk Maddesi ve Antioksidan Olarak Kırmızı Pancar Tozu Kullanımı. CBU J of Sci, 12(2), 303-311.
  • Wiczkowski, W., Romaszko, E., Szawara-Nowak, D., Piskula, M. K. (2018). The impact of the matrix of red beet products and interindividual variability on betacyanins bioavailability in humans. Food Res Int, 108, 530-538.
  • Yılmaz, F. M., Bilek, S. E. (2018). Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics. Ultrason Sonochem, 48, 509-516.
  • Zhao, Z., Moghadasian, M. H. (2008). Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review. Food Chem, 109(4), 691-702.
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Fatih Mehmet Yılmaz

Esra Gençdağ Bu kişi benim

Ahmet Görgüç

Merve Birişik Bu kişi benim

Ezgi Genç

Ceren Başkurt Bu kişi benim

Yayımlanma Tarihi 1 Ağustos 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 44 Sayı: 4

Kaynak Göster

APA Yılmaz, F. M., Gençdağ, E., Görgüç, A., Birişik, M., vd. (2019). KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ. Gıda, 44(4), 593-604. https://doi.org/10.15237/gida.GD19053
AMA Yılmaz FM, Gençdağ E, Görgüç A, Birişik M, Genç E, Başkurt C. KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ. GIDA. Ağustos 2019;44(4):593-604. doi:10.15237/gida.GD19053
Chicago Yılmaz, Fatih Mehmet, Esra Gençdağ, Ahmet Görgüç, Merve Birişik, Ezgi Genç, ve Ceren Başkurt. “KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ”. Gıda 44, sy. 4 (Ağustos 2019): 593-604. https://doi.org/10.15237/gida.GD19053.
EndNote Yılmaz FM, Gençdağ E, Görgüç A, Birişik M, Genç E, Başkurt C (01 Ağustos 2019) KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ. Gıda 44 4 593–604.
IEEE F. M. Yılmaz, E. Gençdağ, A. Görgüç, M. Birişik, E. Genç, ve C. Başkurt, “KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ”, GIDA, c. 44, sy. 4, ss. 593–604, 2019, doi: 10.15237/gida.GD19053.
ISNAD Yılmaz, Fatih Mehmet vd. “KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ”. Gıda 44/4 (Ağustos 2019), 593-604. https://doi.org/10.15237/gida.GD19053.
JAMA Yılmaz FM, Gençdağ E, Görgüç A, Birişik M, Genç E, Başkurt C. KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ. GIDA. 2019;44:593–604.
MLA Yılmaz, Fatih Mehmet vd. “KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ”. Gıda, c. 44, sy. 4, 2019, ss. 593-04, doi:10.15237/gida.GD19053.
Vancouver Yılmaz FM, Gençdağ E, Görgüç A, Birişik M, Genç E, Başkurt C. KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ. GIDA. 2019;44(4):593-604.

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