Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/46329
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dc.contributor.authorBatu, Heysem Suat-
dc.contributor.authorKadakal, Cetin-
dc.date.accessioned2023-01-09T21:10:45Z-
dc.date.available2023-01-09T21:10:45Z-
dc.date.issued2021-
dc.identifier.issn1120-1770-
dc.identifier.issn2239-5687-
dc.identifier.urihttps://doi.org/10.15586/ijfs.v33i1.1949-
dc.identifier.urihttps://hdl.handle.net/11499/46329-
dc.description.abstractDrying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50 degrees C, 60 degrees C, and 70 degrees C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B-6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B-6, antioxidant capacity and total phenolic content were found to fit the first-order kinetic model.en_US
dc.description.sponsorshipPamukkale University [2018FEBE026]en_US
dc.description.sponsorshipThis study was supported by Pamukkale University with grant number 2018FEBE026.en_US
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofItalian Journal Of Food Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectantioxidant capacityen_US
dc.subjectdegradation kineticsen_US
dc.subjectdrying kineticsen_US
dc.subjectgoji berryen_US
dc.subjecttotal phenolic contenten_US
dc.subjectwater-soluble vitaminsen_US
dc.subjectVitamin-C Degradationen_US
dc.subjectAntioxidant Activityen_US
dc.subjectThermal-Degradationen_US
dc.subjectBioactive Compoundsen_US
dc.subjectAscorbic-Aciden_US
dc.subjectQualityen_US
dc.subjectPretreatmenten_US
dc.subjectImpacten_US
dc.subjectDeteriorationen_US
dc.subjectTemperatureen_US
dc.titleDrying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air dryingen_US
dc.typeArticleen_US
dc.identifier.volume33en_US
dc.identifier.issue1en_US
dc.identifier.startpage16en_US
dc.identifier.endpage28en_US
dc.identifier.doi10.15586/ijfs.v33i1.1949-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57202626523-
dc.authorscopusid55932656800-
dc.identifier.scopus2-s2.0-85104540199en_US
dc.identifier.wosWOS:000695875300002en_US
dc.identifier.scopusqualityQ3-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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