Purpose Gamma irradiation is a non-thermal method for prolonging the shelf-life of foods
and it is a possible alternative technology for oilseeds. After harvest, the development of …

The old-pressed oils (CPO) from grape seeds (GSO), flax seeds (FSO) and black cumin
seeds (BSO) were analyzed for their fatty acid profiles, tocopherols, total phenolics …

Abstract Cold-pressed oils (CPOs), rich in unsaturated fatty acids and bioactive lipids, are
considered as healthy oils. Photo-oxidation is a major deterioration reaction for edible oils …

We were experimentally obtained the sorption characteristics of full-fatted grape seeds flour
(FGSF) of different grape varieties locally grown in Bulgaria. The scientific research was …

The objective of the present study was to assess the inactivation kinetics of γ-irradiation of
selected foodborne pathogens in instant soup. Escherichia coli O157: H7 (ATCC 25922) …

Sumac fruit is widely used both in Turkey and in many countries of the world in the food
industry, especially in spices and seasonings, and in many other areas. Gamma irradiation …

The objective of this work was to determine the effects of infrared radiation combined with
heating on grape seeds and oil quality. Experimental results showed that high moisture …

Aim: The aim of this study was to determine the influence of two different extraction methods
on the fatty acid composition, total phenolic content and antioxidant activity of grape seed …

In the present study, the characteristics of oils extracted from ɣ‐irradiated chia (Salvia
hispanica L.) seeds at five different doses (0, 2.5, 5.0, 7.5, and 10 kGy) were established …

In this study, tiger nut oil was extracted from irradiated and non-irradiated tiger nuts with four
different methods, namely cold pressing (CPE), hexane extraction (HE), aqueous enzyme …