The Effect of Digestion on Matcha Tea Active Components and Antioxidant Activity.

This study investigates the effects of digestion on the antioxidant activity and release of phenolics, xanthine alkaloids, and L-theanine contents of matcha. It establishes digestibility values between 61.2-65.

Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers.

In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and jasmine flowers, the contents of crude and neutral-detergent fibre reached up to 2.0% and 5.

Multi-elemental Characterization of Semolina Samples by Inductively Coupled Plasma-Tandem Mass Spectrometry (ICP-MS/MS).

The precise characterization of the elemental composition of cereals and cereal products is becoming crucial to assess their nutritional values, geographical labeling, and also toxicological profile. Inductively coupled plasma-mass spectrometry (ICP-MS) has become popular for the elemental analysis of foods in recent years. Analytical performance of the inductively coupled plasma-tandem mass spectrometry (ICP-MS/MS) is improved with a reaction/collision cell that provides an interference-free analysis of most of the elements including phosphorus and sulfur.

Wet milling of buckwheat cultivars and some quality properties of the fractions.

The hulled buckwheat cultivars ( and ) were wet-milled, and then some chemical, yields, colour, functional properties, phenolic compound, antioxidant activity, and pasting, thermal and retrogradation properties of starches were investigated and compared with the wholegrain buckwheat flour (with hull) and buckwheat groat flour (without hull) of the same cultivars. Sodium dodecyl sulphate polyacrylamide gel electrophoresis patterns of flours and protein fractions were examined under reducing and non-reducing conditions. The hull, germ+dietary fibre, protein and starch fractions were collected.

The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity.

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (, and ) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods.

Effects of Storage and Granary Weevil Infestation on Gel Electrophoresis and Protein Solubility Properties of Hard and Soft Wheat Flours.

The objective of this study was to investigate the effects of storage and granary weevil, Sitophilus granarius (L.; Coleoptera: Curculionidae), infestation on pH, protein solubility (PS) and gel electrophoresis properties of meal and roller-milled flours of hard (Ceyhan-99 cv.) and soft (Eser cv.

Phytosociological and ecological structure of Mediterranean enclaves along the stream valleys in inner parts of Black Sea region.

In this study phytosociological structure of Mediterranean enclaves which occured along the stream valleys in inner parts of Black sea region was investigated. Pinus brutia var. brutia and Quercus coccifera are the most widespread communities in the study area.

Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils.

Effects of gamma irradiation at doses of 1 kGy, 5 kGy, and 10 kGy on water absorption properties, cooking quality and electrophoretic patterns of insoluble proteins of red and green lentil samples were investigated. The densitometric analysis indicated that the effects of irradiation on sodium dodecyl sulfate-polycrylamide gel electrophoresis patterns of red and green lentil proteins were not significant. Generally, a 1 kGy irradiation dose did not significantly affect the water absorption properties of the lentil samples while significant increases were observed at the 5 kGy level.