Bioactive, Pro-Apoptotic–Angiotensin Converting Enzyme Inhibitor Effects and Properties of Ultrasound-Treated Traditional Poppy Vinegar Using the Response Surface Methodology Model-Reference-Cited by-同舟云学术

Bioactive, Pro-Apoptotic–Angiotensin Converting Enzyme Inhibitor Effects and Properties of Ultrasound-Treated Traditional Poppy Vinegar Using the Response Surface Methodology Model

Published:2024-07-29 Issue:32 Volume:9 Page:34848-34858
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Yıkmış Seydi¹^ORCID,Bozgeyik Esra²,Tokatlı Demirok Nazan³^ORCID,İlaslan Kerem⁴^ORCID,Aadil Rana Muhammad⁵

Affiliation:

1. Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye

2. Vocational School of Health Services, Adiyaman University, 02040 Adiyaman, Türkiye

3. Department of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye

4. Department of Gastronomy and Culinary Arts, School of Applied Sciences, Bahcesehir University, 34000 İstanbul, Turkiye

5. National Institute of Food Science and Technology, University of Agriculture, 38000 Faisalabad, Pakistan

Funder

Bah?esehir ?niversitesi

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.4c04342

Reference52 articles.

1. Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies

2. Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties

3. Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

4. Sonoprocessing: mechanisms and recent applications of power ultrasound in food

5. Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores