Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Some physicomechanical and nutritional properties of barberry (berberis vulgaris l.) fruits
Journal of Food Process Engineering · Ağustos 2009
YÖKSİS Kayıtları
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY BERBERIS VULGARIS L FRUITS
JOURNAL OF FOOD PROCESS ENGINEERING · 2009 SCI-Expanded 10 atıf
Prof. Dr. MEHMET AKBULUT →
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY FRUITS
Journal of Food Process Engineering · 2009 SSCI
Prof. Dr. TAMER MARAKOĞLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY FRUITS
2009 ISSN: 01458876 SSCI
Prof. Dr. TAMER MARAKOĞLU →
EFFECT ON PHENOLICS HMF AND SOME PHYSICO CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES
2010 ISSN: 01458876 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT LOKUM DURING STORAGE
2011 ISSN: 0145-8876 SCI-Expanded 1 atıf
Prof. Dr. MEHMET AKBULUT →
EFFECTS OF DIFFERENT PEKMEZ FRUIT MOLASSES TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES
2010 ISSN: 0145-8876 SCI-Expanded 3 atıf
Prof. Dr. MEHMET AKBULUT →
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY BERBERIS VULGARIS L FRUITS
2009 ISSN: 0145-8876 SCI-Expanded 10 atıf
Prof. Dr. MEHMET AKBULUT →
Physicochemical and rheological properties of sesame pastes tahin processed from hulled and unhulled roasted sesame seeds and their blends at various levels
2008 ISSN: 0145-8876 SCI-Expanded 26 atıf
Prof. Dr. MEHMET AKBULUT →
Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
2017 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Splitting and Breaking of Pistachio Nuts With Striking and Heating
2008 ISSN: 0145-8876 SSCI 1 atıf
Prof. Dr. REFİK POLAT →
Treatment and alternative usage possibilities of a special wastewater: Nejayote
2018 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling
2025 ISSN: 0145-8876 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Makale Bilgileri
ISSN01458876
Yayın TarihiAğustos 2009
Cilt / Sayfa32 · 497-511
Scopus ID2-s2.0-68749122325
Özet
The barberry (Berberis vulgaris L.) fruits growing wild in Turkey were analyzed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol-soluble extract and color) properties. Mineral content of barberry fruits growing wild in Turkey was determined by inductively coupled plasma-atomic emission spectrometry. The average pulp mass ratio, thickness, width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 75.59%, 3.51 mm, 3.32 mm, 7.69 mm, 0.07 g, 71 mm 3, 4.46 mm, and 0.58 and 0.2535 cm 2, respectively. The energy, reducing sugar, protein, cellulose, oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of barberry fruits were established as 69.25 kcal/g, 6.52%, 10.32%, 9.42%, 0.84%, 1.12%, 3.10%, 256.48 mg/kg, 789.32 mg/100 g, 931.05 mg/kg and 19.4%, respectively. It is very important to evaluate the technological properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the proximate composition of the barberry fruit is highly beneficial for human nutrition. PRACTICAL APPLICATIONS The chemical properties such as ascorbic acid, anthocyanin and phenolic compounds, reducing sugar, crude protein, crude fiber, crude oil, ash and mineral contents of barberry fruits are mostly important for human nutrition and processing. In addition, it is very important to establish the physical properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. However, further studies are necessary to understand the physical properties for equipment design and to provide necessary information for the use of wild edible fruits. © 2008 Wiley Periodicals, Inc.
Yazarlar (4)
1
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
2
Sedat Çalişir
3
T. Marakoglu
4
Hacer Çoklar
ORCID: 0000-0002-4948-0960
Kurumlar
Faculty of Agriculture
Izmir Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Process Engineering
Q2
SJR Skoru0,581
H-Index73
YayıncıWiley-Blackwell
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
74
Atıf
4
Yazar