Browsing by Author "Hall, Robert D."

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Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce

Tomaş, Merve; Beekwilder, Jules; Hall, Robert D.; Simon, Carmen Diez; Sağdıç, Osman; Çapanoğlu, Esra (ELSEVIER SCIENCE BV, 2018)

The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce ...
Industrial processing versus home processing of tomato sauce: effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants

Tomaş, Merve; Beekwilder, Jules; Hall, Robert D.; Sağdıç, Osman; Boyacıoğlu, Dilek; Çapanoğlu, Esra (ELSEVIER SCI LTD, 2017)

The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit ...
Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility

Tomaş, Merve; Toydemir, Gamze; Boyacioglu, Dilek; Hall, Robert D.; Beekwilder, Jules; Capanoglu, Esra (WILEY, 2017)

BACKGROUNDBlack mulberries (Morus nigra) were processed into jam on an industrialised scale, including the major steps of: selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding ...