Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5017
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dc.contributor.authorSancak, Hakan-
dc.contributor.authorKilicel, Fevzi-
dc.contributor.authorTarakci, Zekai-
dc.contributor.authorDurmaz, Hisamettin-
dc.date.accessioned2024-03-26T06:25:25Z-
dc.date.available2024-03-26T06:25:25Z-
dc.date.issued2008-
dc.identifier.citationSancak, H., Kilicel, F., Tarakci, Z., Durmaz, H. (2008). Chemical compositions and mineral contents of herbs added to dairy products in East Anatolia region of Turkey. Rev. Anal. Chem., 27(2), 111-121en_US
dc.identifier.issn0793-0135-
dc.identifier.issn2191-0189-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000258462400006-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5017-
dc.descriptionWoS Categories: Chemistry, Analyticalen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Chemistryen_US
dc.description.abstractIn this study, a total of 120 herb samples from six different species Allium sp. sirmo, Chaerophyllum sp. mendi, Prangos sp. helis, Anethum graveolens dill, Mentha sp. mint and Petroselinum crispum parsley - added to dairy products in Van from the East Anatolia region of Turkey were examined for some chemical compositions and mineral L contents. The herbs were collected from Van cheese-shopping district in May and June. The obtained values were based on dry weight. The dry matter contents of herb samples were determined from 12.49 (Prangos sp.) to 17.68 IL (Anethum graveolens). The cobalt content of Prangos sp.; calcium, phosphorus, nickel and cadmium contents of Anethum graveolens; magnesium, zinc, iron, manganese and chromium contents of Mentha sp.; sodium and copper contents of Petroselinum crispum were higher than those of other herbs. Sodium content was found to be high, above 1384.90 mg/100g, in Petroselinum crispum, and therefore most mineral contents were found in small amounts in this species.en_US
dc.language.isoengen_US
dc.publisherWALTER DE GRUYTER GMBH-BERLINen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectherb, chemical composition, mineral content, dairy productsen_US
dc.subjectCHEESEen_US
dc.titleChemical compositions and mineral contents of herbs added to dairy products in East Anatolia region of Turkeyen_US
dc.typearticleen_US
dc.relation.journalREVIEWS IN ANALYTICAL CHEMISTRYen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-7761-9843en_US
dc.identifier.volume27en_US
dc.identifier.issue2en_US
dc.identifier.startpage111en_US
dc.identifier.endpage121en_US
Appears in Collections:Gıda Mühendisliği

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