| dc.contributor.author | Güneş, Recep | |
| dc.contributor.author | Aşkın, Buket | |
| dc.date.accessioned | 2021-12-12T16:49:19Z | |
| dc.date.available | 2021-12-12T16:49:19Z | |
| dc.date.issued | 2016 | |
| dc.identifier.issn | 1300-3070 | |
| dc.identifier.issn | 1309-6273 | |
| dc.identifier.uri | https://app.trdizin.gov.tr/makale/TVRnMk9EWTJOZz09 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11857/1888 | |
| dc.description.abstract | Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetiflen tek y›ll›k bir sebzedir. Ülkemiz, karpuz üretiminde dünyada 3. s›rada gelmekte ve taze tüketim baflta olmak üzere meyve suyu üretimi, flurup, turflu, reçel ve konserve üretiminde de kullan›lmaktad›r. Kabuklar› hayvan beslenmesinde kullan›l›rken, çekirdekleri kozmetik ve ilaç sanayinde de¤erlendirilmektedir. Ancak son zamanlarda yap›lan araflt›rmalarda, karpuz çekirde¤inin besleyici yönü araflt›r›lm›fl ve g›da alan›nda tüketimi önerilmifltir. Önde gelen ilk özelli¤i yüksek ve besleyici ya¤ içeri¤i olmufltur. Karpuz çekirde¤i ya¤›n›n g›dalarda kullan›labilirli¤ini belirlemek amac›yla fiziksel, kimyasal ve besinsel özellikleri çeflitli araflt›rmalar›n konusu olmufl, safl›k ve kalite kriterleri araflt›r›lm›flt›r. Çekirdekten so¤uk pres veya çözgen ekstraksiyonu gibi de¤iflik yollarla elde edilebilen bu ya¤, aç›k sar› renkte olup, esansiyel ya¤ asitleri bak›m›ndan potansiyel bir kaynak teflkil etmektedir. | en_US |
| dc.description.abstract | Watermelon is a member of the Cucurbitaceae family and an annual plant which is cultivated in a wide range of tropical and semi-tropical regions of the world. Turkey is the third watermelon producer in the world. It is consumed primarily as a fresh fruit, but also used in producing juices, syrups, jellies, jams and canned food. In addition, its skin is used in animal feeding and the seeds are used in the cosmetics and pharmaceutical industries. However, in recent studies, nutritional aspects of watermelon seeds have been investigated, and it was proposed to be consumed in food industry. The first functionality of watermelon seeds is that they have a high fat content and are nutritious. Physical, chemical and nutritional properties of watermelon seed oil have been the subject of several studies to determine the usability of it in food industry, and its purity and quality criteria were also investigated. The oil of watermelon can be extracted from the seeds in various ways; such as cold pressing or solvent extraction. It is light yellow in color, and is potentially an important source of essential fatty acids. | en_US |
| dc.language.iso | tur | en_US |
| dc.relation.ispartof | GIDA | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Gıda Bilimi ve Teknolojisi | en_US |
| dc.title | KARPUZ ÇEKİRDEĞİ YAĞININ KİMYASAL ÖZELLİKLERİ VE BESİN İÇERİĞİ | en_US |
| dc.title.alternative | CHEMICAL PROPERTIES AND NUTRITIONAL CONTENT OF WATERMELON SEED OIL | en_US |
| dc.type | other | |
| dc.department | Fakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü | |
| dc.identifier.volume | 41 | en_US |
| dc.identifier.startpage | 37 | en_US |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.endpage | 44 | en_US |
| dc.relation.publicationcategory | Diğer | en_US |
