Sürdürülebilir Kalkınma Amaçları

• 1

Yazarlar

• Adal, Samiye(1)
• Eroglu, Salih(1)
• Jeevarathinam, G.(1)
• Karabacak, Azime Ozkan(1)
• Kaya, Ayla(1)
• Koç, Gulsah Caliskan(1)
• Malçok, Senanur Durgut(1)
• Martin, Esra(1)
• Pandiselvam, Ravi(1)
• Ramniwas, Seema(1)
• Rustagi, Sarvesh(1)
• Sefali, Abdurrahman(1)
• Su, Dianbin(1)
• Süfer, Ozge(1)
• Uslu, Ulku Hilal(1)
• Wang, Deqing(1)
• Öztekin, Sebahat(1)
• Ünal, Murat(1)

• Derleme MakaleAçık Erişim2025Scopus SJRQ1/r/bayburt/10843
  Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables

  Süfer, Ozge; Koç, Gulsah Caliskan; Öztekin, Sebahat; Karabacak, Azime Ozkan; Su, Dianbin; Wang, Deqing; Eroglu, Salih; Malçok, Senanur Durgut; Uslu, Ulku Hilal; Adal, Samiye

  This research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of these products. Although conventional techniques like sun and hot air drying are often employed, enzymatic and non-enzymatic brownings usually cause a considerable loss of color. New technologies aim to better preserve the original color by cutting down on processing temperature and drying time. The paper also looks at the possibilities of hybrid drying approaches, which combine techniques such as infrared hot air drying and microwave hot air drying. These methods have been demonstrated to be especially successful in preserving color integrity and enhancing drying process effectiveness. The results highlight the vital significance that parameter optimization and drying technique selection play in maintaining the nutritional value and aesthetic appeal of dehydrated fruits and vegetables. This study emphasizes the significance of developing drying technologies to satisfy consumer desires for premium, aesthetically pleasing food goods, because color is a major factor in determining consumer acceptance and perceived product quality. With wider implications for food preservation and the food industry overall, this work helps to develop more effective and efficient drying processes by shedding light on how various drying techniques affect color retention.

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  AtıfScopus26·WoS27·OpenAlex24

  İncele
• MakaleAçık Erişim2019Scopus SJRQ2/r/bayburt/13926
  Fruit and seed macro- and micromorphologies of the genus Matthiola (Brassicaceae) in turkey and their taxonomic value

  Kaya, Ayla; Ünal, Murat; Sefali, Abdurrahman; Martin, Esra

  Macro- and micromorphological features of fruit and seeds belonging to 12 taxa genera of Matthiola W.T.Aiton were studied via stereomicroscope and scanning electron microscope. In macromorphological studies, the following variables were investigated: The shape, size, and color of fruit and seeds; the length of fruiting pedicel; the structure of the median vein; stigma (horns); and trichome properties and density in fruit. In micromorphological studies, the presence or absence of seed wings, seed coat pattern in disc and wing, and epidermal cell shape in disc and wing were determined. According to our findings, all characters of fruit and seeds are extremely variable and can be used as criteria to distinguish species of the genus.

  AtıfScopus5·WoS4·TR Dizin1

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