Evaluation of magnetic field assisted sun drying of food samples on drying time and mycotoxin production
Yazarlar (6)
Emine Nuroğlu
Ersoy Öz Yıldız Teknik Üniversitesi, Türkiye
Prof. Dr. Sezgin Bakırdere Yıldız Teknik Üniversitesi, Türkiye
Dr. Öğr. Üyesi Ertuğrul Osman BURSALIOĞLU Sinop Üniversitesi, Türkiye
Doç. Dr. Hüseyin Birtan Kavanoz Yıldız Teknik Üniversitesi, Türkiye
Prof. Dr. Orhan İçelli Yıldız Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (Q1) | ||
| Dergi ISSN | 1466-8564 Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2019 |
| Cilt / Sayı / Sayfa | 52 / 0 / 237–243 | DOI | 10.1016/j.ifset.2019.01.004 |
| Makale Linki | https://linkinghub.elsevier.com/retrieve/pii/S1466856418307355 | ||
| UAK Araştırma Alanları |
Biyoteknoloji
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| Özet |
| Mycotoxins are a variety of metabolic products produced by fungi, which can cause various damages to other organisms. The aim of this study was to figure out the effect of new drying methods namely “drying in oven under magnetic field” and “drying under the sun and magnetic field” on the mycotoxin formation for some food samples. In this system, a fixed magnetic field of 300 μT was used for the drying process. The amounts of moisture in the samples dried with the new developed methods were measured in hazelnut (Corylus L.), fig (Ficus carica L.), chili pepper (Capsicum annuum L.) and grape (Vitis vinifera L.) depending on time. Mycotoxin species within different foodstuffs were determined at trace levels by using LC-MS/MS device under the optimum conditions, and the results obtained from the samples dried with the new methods were compared with each other and results of food samples dried by … |
| Anahtar Kelimeler |
| Dried food | Dry process | Magnetic field | Mycotoxin | LC-MS/MS |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 10 |
| Google Scholar | 18 |