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KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME

Yıl 2021, Cilt: 46 Sayı: 4, 785 - 802, 17.05.2021
https://doi.org/10.15237/gida.GD21022

Öz

Doğal biyopolimerler, gıda, ambalajlama, tekstil, otomotiv, tıp, ilaç, vb. birçok alanda kullanılan çevre dostu, yeşil polimerlerdir. Doğal biyopolimerlerin farklı teknolojiler kullanılarak modifiye edilmeleriyle fonksiyonellikleri geliştirilebilmektedir. Modifiye edilmiş doğal biyopolimerler, gıda sanayinde enkapsülasyon malzemesi ve yüksek performanslı yenilebilir film, kaplama veya fonksiyonel gıda bileşeni olarak kullanılabilmektedir. Kızılötesi, mikrodalga, ultrases teknolojileri ve kombinasyonları, kendilerine özgü etki mekanizmalarını kullanarak doğal biyopolimerleri degrade ve depolimerize etmekte ve fonksiyonelliklerini olumlu yönde etkilemektedirler. Mikrodalga ve ultrases-mikrodalga teknolojileri kullanılarak ekstraksiyon ve enzimatik hidroliz gibi işlemlerin verimi arttırılabilmekte, işlem süresi kısaltılabilmekte ve elde edilen polimerlerin özellikleri iyileştirilebilmektedir. Bu makalede, kızılötesi, mikrodalga ve ultrases teknolojileri ve kombinasyonlarının etki mekanizmalarından kısaca bahsedilerek bu teknolojiler kullanılarak modifiye edilmiş doğal biyopolimerlerin çeşitli özellikleri derlenmiş, mikrodalga ve ultrases-mikrodalga teknolojilerinin ekstraksiyon, enzimatik hidroliz gibi işlemlerin verimliliği, işlem süresi ve elde edilen polimerlerin özellikleri üzerindeki etkilerine yer verilmiştir.

Kaynakça

  • Aboud, S.A., Altemimi, A.B., Al-HiIphy, A.R. S., Lee, Y., Cacciola, F. (2019). A comprehensive review on infrared heating applications in food processing. Molecules, 24(22): 4125.
  • Akyüz A.Ö. (2010). Ultrasesin polimerlere etkileri, İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Fizik Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 141 s.
  • Amiri A., Sharifian P., Soltanizadeh N. (2018). Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins, Int J Biol Macromol, 111:139-147.
  • Anderson A.K., Guraya H.S. (2006). Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches, Food Chem, 97(2): 318–323.
  • Arifoğlu, N., Öğütçü, M. (2019). Effect of microwave heating on quality parameters of hazelnut, Canola and Corn Oils. Akademik Gıda, 17(1): 23-29.
  • Arzeni C., Martinez K., Zema P., Arias A., Perez O.E., Pilosof A.M.R. (2012). Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng, 108(3): 463–472.
  • Balaji, A.B., Pakalapati, H., Khalid, M., Walvekar, R., Siddiqui, H. (2018). Natural and synthetic biocompatible and biodegradable polymers. In: Biodegradable and Biocompatible Polymer Composites, Elsevier, pp. 3-32.
  • Bhargava, N., Mor, R.S., Kumar, K., Sharanagat, V.S. (2021). Advances in application of ultrasound in food processing: A review. Ultrason Sonochem, 70: 105293.
  • Bhatia, S. (2016). Natural polymers vs synthetic polymer. In: Natural Polymer Drug Delivery Systems, Springer, pp. 95-118.
  • Camino N.A., Perez O.E., Pilosof A.M.R. (2009). Molecular and functional modification of hydroxypropylmethylcellulose by high-intensity ultrasound, Food Hydrocoll, 23(4): 1089–1095.
  • Cui, R.B., Zhu, F. (2021). Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends Food Sci Technol,107: 491-508.
  • Çengelköy Köz, E. (2019). Farklı ısıtma teknolojileri-nem uygulaması ile modifiye edilmiş nişastaların ve bu nişastalardan elde edilen yenilebilir filmlerin özellikleri, Kocaeli Üniversitesi, Fen Bilimleri Enstitüsü, Polimer Bilimi ve Teknolojisi Anabilim Dalı YL Tezi, (Tez Danışmanı: Semin Özge (Özkoç) Keskin), Kocaeli, Türkiye. 131 s.
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  • Desbrières J., Petit C., Reynaud S. (2014). Microwave-assisted modifications of polysaccharides, Pure Appl Chem, 86(11): 1695–1706.
  • Firouz, M.S., Farahmandi, A ., Hosseinpour, S. (2019). Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review. Ultrason Sonochem, 57: 73-88.
  • Gallo M., Ferrara L., Naviglio D. (2018). Application of ultrasound in food science and technology: A Perspective, Foods, 7(10): 164.
  • Guimaraes, J.T., Silva, E.K., Alvarenga, V.O., Costa, A.L.R., Cunha, R.L., Sant'Ana, A.S., Freitas, M.Q., Meireles, M.A.A., Cruz, A.G. (2018). Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. Ultrason Sonochem, 44: 251-260.
  • Guo B., Wu J., Hu X., Luo S., Wang H., Xu S., Huang Z., Liu C. (2020). Effects of controlled far-ınfrared treatment on granular swelling and rheological properties of crop starches, Starch/Stärke, 72(3-4): 1900251.
  • Hassan, S., Imran, M., Ahmad, N., Khan, M. K. (2017). Lipids characterization of ultrasound and microwave processed germinated sorghum. Lıpıds In Health and Dısease, Vol. 16, 125.
  • Hu A., Li L., Zheng J., Lu J., Meng X., Liu Y., Rehman R. (2014). Different-frequency ultrasonic effects on properties and structure of corn starch, J Sci Food Agric, 94(14): 2929-2934.
  • İsmailoğlu, S. Ö., Başman, A. (2015). Effects of ınfrared heat-moisture treatment on the physicochemical properties of corn starch. Starch/Stärke, 67(5-6): 528-539.
  • İsmailoğlu, S. Ö., Başman, A. (2016). Physicochemical properties of ınfrared heat- moisture treated wheat starch, Starch/Stärke, 68(1-2): 67-75.
  • Jambrak, A. R., Herceg Z., Subaric, D., Babic, J., Brncic,M., Brncic, S.R., Bosiljkov, T., Cvek D., Tripalo, B., Gelo, J. (2010). Ultrasound effect on physical properties of corn starch. Carbohydr Polym, 79(1): 91-100.
  • Karrar, E., Sheth, S., Wei, W., Wang, X. (2020). Effect of microwave heating on lipid composition, oxidative stability, color value, chemical properties, and antioxidant activity of gurum (Citrulluslanatus var. Colocynthoide) seed oil. Biocatal Agric Biotechnol, 23,101504.
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A REVIEW ON VARIOUS PROPERTIES OF NATURAL BIOPOLYMERS MODIFIED BY INFRARED, MICROWAVE, ULTRASOUND TECHNOLOGIES AND THEIR COMBINATIONS

Yıl 2021, Cilt: 46 Sayı: 4, 785 - 802, 17.05.2021
https://doi.org/10.15237/gida.GD21022

Öz

Natural biopolymers are environmentally friendly, green polymers, used in various fields, such as food production, food packaging, textile, otomotive, medicine, drug, etc. Modification of natural biopolymers by use of different technologies can improve their functionalities. Modified natural biopolymers can be used as an encapsulation material, an ingredient of high performance edible film, coating or a functional food. Infrared, microwave and ultrasound and their combinations can degrade and depolymerize natural biopolymers and affect their functionalities in a positive manner, according to their specific action mechanisms. Ultrasound and ultrasound-microwave combination technologies can increase extraction and enzymatic hydrolysis yield, decrease process time and improve properties of polymers. In this paper, action mechanisms of infrared, microwave and ultrasound technologies were mentioned briefly, various properties of natural biopolymers modified by those technologies and effects of ultrasound and ultrasound-microwave combination technologies on yield, process time of extraction and enzymatic hydrolysis processes were featured.

Kaynakça

  • Aboud, S.A., Altemimi, A.B., Al-HiIphy, A.R. S., Lee, Y., Cacciola, F. (2019). A comprehensive review on infrared heating applications in food processing. Molecules, 24(22): 4125.
  • Akyüz A.Ö. (2010). Ultrasesin polimerlere etkileri, İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Fizik Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 141 s.
  • Amiri A., Sharifian P., Soltanizadeh N. (2018). Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins, Int J Biol Macromol, 111:139-147.
  • Anderson A.K., Guraya H.S. (2006). Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches, Food Chem, 97(2): 318–323.
  • Arifoğlu, N., Öğütçü, M. (2019). Effect of microwave heating on quality parameters of hazelnut, Canola and Corn Oils. Akademik Gıda, 17(1): 23-29.
  • Arzeni C., Martinez K., Zema P., Arias A., Perez O.E., Pilosof A.M.R. (2012). Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng, 108(3): 463–472.
  • Balaji, A.B., Pakalapati, H., Khalid, M., Walvekar, R., Siddiqui, H. (2018). Natural and synthetic biocompatible and biodegradable polymers. In: Biodegradable and Biocompatible Polymer Composites, Elsevier, pp. 3-32.
  • Bhargava, N., Mor, R.S., Kumar, K., Sharanagat, V.S. (2021). Advances in application of ultrasound in food processing: A review. Ultrason Sonochem, 70: 105293.
  • Bhatia, S. (2016). Natural polymers vs synthetic polymer. In: Natural Polymer Drug Delivery Systems, Springer, pp. 95-118.
  • Camino N.A., Perez O.E., Pilosof A.M.R. (2009). Molecular and functional modification of hydroxypropylmethylcellulose by high-intensity ultrasound, Food Hydrocoll, 23(4): 1089–1095.
  • Cui, R.B., Zhu, F. (2021). Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends Food Sci Technol,107: 491-508.
  • Çengelköy Köz, E. (2019). Farklı ısıtma teknolojileri-nem uygulaması ile modifiye edilmiş nişastaların ve bu nişastalardan elde edilen yenilebilir filmlerin özellikleri, Kocaeli Üniversitesi, Fen Bilimleri Enstitüsü, Polimer Bilimi ve Teknolojisi Anabilim Dalı YL Tezi, (Tez Danışmanı: Semin Özge (Özkoç) Keskin), Kocaeli, Türkiye. 131 s.
  • Dangaran, K., Tomasula, P.M., Qi, P. (2009). Structure and function of protein-based edible films and coatings. In: Edible Films and Coatings for Food Applications, Embuscado M. E. and Huber K. C., (ed.), Springer, pp. 25-56.
  • Desbrières J., Petit C., Reynaud S. (2014). Microwave-assisted modifications of polysaccharides, Pure Appl Chem, 86(11): 1695–1706.
  • Firouz, M.S., Farahmandi, A ., Hosseinpour, S. (2019). Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review. Ultrason Sonochem, 57: 73-88.
  • Gallo M., Ferrara L., Naviglio D. (2018). Application of ultrasound in food science and technology: A Perspective, Foods, 7(10): 164.
  • Guimaraes, J.T., Silva, E.K., Alvarenga, V.O., Costa, A.L.R., Cunha, R.L., Sant'Ana, A.S., Freitas, M.Q., Meireles, M.A.A., Cruz, A.G. (2018). Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. Ultrason Sonochem, 44: 251-260.
  • Guo B., Wu J., Hu X., Luo S., Wang H., Xu S., Huang Z., Liu C. (2020). Effects of controlled far-ınfrared treatment on granular swelling and rheological properties of crop starches, Starch/Stärke, 72(3-4): 1900251.
  • Hassan, S., Imran, M., Ahmad, N., Khan, M. K. (2017). Lipids characterization of ultrasound and microwave processed germinated sorghum. Lıpıds In Health and Dısease, Vol. 16, 125.
  • Hu A., Li L., Zheng J., Lu J., Meng X., Liu Y., Rehman R. (2014). Different-frequency ultrasonic effects on properties and structure of corn starch, J Sci Food Agric, 94(14): 2929-2934.
  • İsmailoğlu, S. Ö., Başman, A. (2015). Effects of ınfrared heat-moisture treatment on the physicochemical properties of corn starch. Starch/Stärke, 67(5-6): 528-539.
  • İsmailoğlu, S. Ö., Başman, A. (2016). Physicochemical properties of ınfrared heat- moisture treated wheat starch, Starch/Stärke, 68(1-2): 67-75.
  • Jambrak, A. R., Herceg Z., Subaric, D., Babic, J., Brncic,M., Brncic, S.R., Bosiljkov, T., Cvek D., Tripalo, B., Gelo, J. (2010). Ultrasound effect on physical properties of corn starch. Carbohydr Polym, 79(1): 91-100.
  • Karrar, E., Sheth, S., Wei, W., Wang, X. (2020). Effect of microwave heating on lipid composition, oxidative stability, color value, chemical properties, and antioxidant activity of gurum (Citrulluslanatus var. Colocynthoide) seed oil. Biocatal Agric Biotechnol, 23,101504.
  • Kasaai M.R. (2013). Input power-mechanism relationship for ultrasonic irradiation: Food and polymer applications, J Nat Sci, 05(08): 14-22.
  • Keskin, S.O. (2003). Effects of different ovens and enzymes on quality parameters of bread. ODTÜ, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı YL Tezi, (Tez Danışmanı: Servet Gülüm Şumnu, Yardımcı Danışman: Serpil Şahin), Ankara, Türkiye. 135 s.
  • Keskin, S.O., Sumnu, G., Sahin, S., (2004a). Bread baking in halogen lamp microwave combination oven. Food Res Int, 37(5):489-495.
  • Keskin, S.O., Sumnu, G., Sahin, S., (2004b). Usage of enzymes in a novel baking process. Nahrung/Food, 48(2):156-160.
  • Keskin S.O., Ozturk, S., Sahin, S., Köksel, H., Sumnu, G., (2005). Halogen lamp microwave combination baking of cookies. Eur Food Res Technol, 220(5-6): 546-551.
  • Kumar, Y., Singh, L., Sharanagat, V. L., Patel, A., Kumar, K., (2020). Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological Properties. Int J Biol Macromol, 155: 27–35.
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  • Martins, C.P.C., Cavalcanti, R.N., Couto, S.M., Moraes, J., Esmerino, E.A., Silva, M.C., Raices, R.S.L., Gut, J.A.W., Ramaswamy, H.S., Tadini, C.C., Cruz, A.G. (2019). Microwave processing: Current background and effects on the physicochemical and microbiological aspects of dairy products. Compr Rev Food Sci Food Saf, 18(1): 67-83.
  • Ma S., Fan D., Wang L., Lian H., Zhao J., Zhang H., Chen W. (2015). The impact of microwave heating on the granule state and thermal properties of potato starch, Starch/Starke, 67(5-6): 391–398.
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  • Mello P.A., Barin J.S., Guarnieri R.A. (2014). Microwave heating, In: Microwave-Assisted Sample Preparation for Trace Element Determination, Elsevier, 59-75.
  • Mizutani Y., Shibata M., Yamada S., Nambu Y., Hirotsuka M., Matsumura Y. (2019). Effects of heat treatment under low moisture conditions on the protein and oil in soybean seeds, Food Chem, 275:577–584.
  • Monroy, Y., Rivero, S., Garcia, M.A. (2018). Microstructural and techno-functional properties of cassava starch modified by ultrasound. Ultrason Sonochem, 42: 795-804.
  • Nadiah, N. I., Uthumporn, U., Syahariza, Z. A. (2015). Effect of Microwave Heating on Potato and Tapioca Starches in Water Suspension. (Vol.5, No. 4, ISSN: 2088-5334).
  • Noman, A., Qixing, J., Xu, Y., Abed, S.M., Obadi, M., Ali, A.H., Bukhaiti, W.Q., Xia, W. (2020). Effects of ultrasonic, microwave, and combined ultrasonic microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis). J Food Biochem, 44:e13292.
  • Oyeyinka, S. A., Umaru, E., Olatunde, S. J., Joseph, J. K. (2019). Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch. Food Bioscience, 28: 36–41.
  • Patist, A., Bates, D. (2008). Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innov Food Sci Emerg Technol, 9:147–154.
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  • Prajapat A.L., Gogate P.R. (2015). Depolymerization of guar gum solution using different approaches based on ultrasound and microwave irradiations, Chem Eng Process. 88: 1–9.
  • Qin X.S., Luo S.Z., Cai J., Zhong X.Y., Jiang S.T., Zheng Z., Zhao Y.Y. (2016). Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat glüten mixtures, J Sci Food Agric, 96(10): 3559–3566.
  • Rastogi, N.K. (2021). Infrared heating in drying operations, In: Innovative Food Processing Technologies: A Comprehensive Review, Article in press, Knoerzer, K. and Muthukumarappan, K. (chief ed.), Elsevier, pp. 456-476. https://doi.org/10.1016/B978-0-08-100596-5.22671-1
  • Rattanadecho, P., Makul, N. (2016). Microwave-assisted drying: A Review of the State-of-the-Art. Dry Technol, 34(1):1-38.
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  • Semwal, J., Meera, M.S. (2020). Infrared radiation: Impact on physicochemical and functional characteristics of grain starch. Starch, 2000112.
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  • Souza H.K.S., Campiña J.M., Sousa A.M.M., Silva F., Gonçalves M.P. (2013). Ultrasound-assisted preparation of size-controlled chitosan nanoparticles: Characterization and fabrication of transparent biofilms, Food Hydrocoll, 31(2): 227-236.
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  • Verma, D.K., Mahantı, N.K., Thakur, M., Chakraborty, S.K., Srıvastav, P.P. (2020). Microwave heating: Alternative thermal process technology for food application. In: Emerging Thermal and Nonthermal Technologies in Food Processing, pp.25-67.
  • Virkutyte, J. (2015). The use of power ultrasound in biofuel production, bioremediation, and other applications, In: Power Ultrasonics Applications of High-Intensity Ultrasound. pp.1095-1122.
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  • Wang, M., Wu, Y., Liu, Y., Ouyang, J (2020). Effect of ultrasonic and microwave dual-treatment on the physicochemical properties of chestnut starch. Polymers, 12(8):1718.
  • Wang, N., Gao, Y., Wang, P., Xie, T., Xiao,Z. (2016). Effect of microwave modification on mechanical properties and structural characteristics of soy protein ısolate and zein blended film. Czech J Food Sci, 34(2):180–188.
  • Wang Z., Sun X., Lian Z., Wang X., Zhou J., Ma Z. (2013). The effects of ultrasonic/microwave assisted treatment on the Properties of soy protein isolate/microcrystalline wheat-bran cellulose film. J Food Eng, 114(2):183–191.
  • Xiong Y., Li Q., Miao S., Zhang Y., Zheng B., Zhang L. (2019). Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum, Innov Food Sci Emerg Technol, 54: 225–234.
  • Yadav, G., Gupta, N., Sood, M., Anjum, N., Chib, A. (2020). Infrared heating and its application in food processing. J Pharm Innov, 9(2): 142-151.
  • Yang, Q., Qi, L., Luo, Z., Kong, X., Xiao, Z., Wang, P., Peng, X. (2017). Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch. Food Hydrocoll, 69:473-482.
  • Yılmaz Tuncel , N., Tuncel, N.B. (2016). Kızılötesi teknolojisi ve gıda işlemedeki kullanımı. Akademik Gıda, 14(2): 196-203.
  • Zhu, F. (2015). Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch. Trends Food Sci Technol, 43(1):1-17.
Toplam 76 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Lale Acar 0000-0002-5889-9843

Semin Özge Keskin 0000-0002-4727-1508

Yayımlanma Tarihi 17 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 4

Kaynak Göster

APA Acar, L., & Keskin, S. Ö. (2021). KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME. Gıda, 46(4), 785-802. https://doi.org/10.15237/gida.GD21022
AMA Acar L, Keskin SÖ. KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME. GIDA. Mayıs 2021;46(4):785-802. doi:10.15237/gida.GD21022
Chicago Acar, Lale, ve Semin Özge Keskin. “KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME”. Gıda 46, sy. 4 (Mayıs 2021): 785-802. https://doi.org/10.15237/gida.GD21022.
EndNote Acar L, Keskin SÖ (01 Mayıs 2021) KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME. Gıda 46 4 785–802.
IEEE L. Acar ve S. Ö. Keskin, “KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME”, GIDA, c. 46, sy. 4, ss. 785–802, 2021, doi: 10.15237/gida.GD21022.
ISNAD Acar, Lale - Keskin, Semin Özge. “KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME”. Gıda 46/4 (Mayıs 2021), 785-802. https://doi.org/10.15237/gida.GD21022.
JAMA Acar L, Keskin SÖ. KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME. GIDA. 2021;46:785–802.
MLA Acar, Lale ve Semin Özge Keskin. “KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME”. Gıda, c. 46, sy. 4, 2021, ss. 785-02, doi:10.15237/gida.GD21022.
Vancouver Acar L, Keskin SÖ. KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME. GIDA. 2021;46(4):785-802.

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