Browsing by Author "Tomas, Merve"

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How do various encapsulation techniques improve the oraldelivery of food protein hydrolysates?

Falsafi, Seid Reza; Puniabangar, Sneh; Trif, Monica; Samborska, Katarzyna; Baranska, Alicja; Aaliya, Basheer; Sunooj, Kappat Valiyapeediyekkal; Tomas, Merve; Capanoglu, Esra; Rostamabadi, Hadis (Wiley, 2024)

The development of bioformulations based on food protein hydrolysates (FPHs) hasgained significant traction in the food and pharmaceutical sectors due to their biophys-ical and biochemical properties, including health-promoting ...
Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications

Ashaolu, Tolulope Joshua; Samborska, Katarzyna; Lee, Chi Ching; Tomas, Merve; Capanoglu, Esra; Tarhan, Ozgur; Jafari, Seid Mahdi (Elsevier, 2021)

Phycocyanins (PCYs) are a group of luxuriant bioactive compounds found in blue-green algae with an estimated global market of about US$250 million within this decade. The multifarious markets of PCYs noted by form (e.g. ...
Valorization of tea waste: Composition, bioactivity, extractionmethods, and utilization

Cakmak, Tumay Gozdem; Saricaoglu, Beyza; Ozkan, Gulay; Tomas, Merve; Capanoglu, Esra (Wiley, 2024)

Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea production in the world. Tea waste production ...