Yazar "Demir, Hande" için listeleme
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Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
Demir, Hande; Yıldız, Mustafa Kemal; Becerikli, İsmail; Kaya, Zehra; Ünlütürk,Sevcan (Czech Academy of Agricultural Sciences, 2018)Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical ... -
Bioconversion of wheat bran for polygalacturonase production by Aspergillus sojae in tray type solid-state fermentation
Demir, Hande; Tarı, Canan (ELSEVIER SCI LTD, 2016)Wheat bran was tested as the solid substrate for the tray-type solid-state fermentation (SSF) production of polygalacturonase (PG) enzyme by A. sojae mutant strain - a high-PG activity producer. PG production of A. sojae ... -
Convective and microwave drying of onion slices regarding texture attributes
Süfer, Özge; Demir, Hande; Sezer, Seda (Czech Academy of Agricultural Sciences, 2018)All rights reserved. The textural characteristics of onion slices (Allium cepa L.) of 3- and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power ... -
Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice
Demir, Hande; Kılınç, Ayşe (SPRINGER INDIA., 2019)The study investigated the use of batch and continuous thermosonication for pasteurization of pumpkin (Cucurbita moschata) juice emphasizing on its microbial, physicochemical and sensorial quality parameters. Batch ... -
Effect of physicochemical parameters on the polygalacturonase of an Aspergillus sojae mutant using wheat bran, an agro-industrial waste, via solid-state fermentation
Demir, Hande; Tarı, Canan (WILEY-HINDAWI, 2016)BACKGROUND: Polygalacturonases (PGs) are valuable enzymes of the food industry; therefore it is of great importance to discover new and GRAS PG-producing microbial strains. In this study, PG enzyme produced from a high PG ... -
Soğan dilimlerinin kurutulması esnasında renk değişimine etki eden faktörlerin yanıt yüzey yöntemi ile belirlenmesi
Demir, Hande; Sezer, Seda; Süfer, Özge (GIDA TEKNOLOJİSİ DERNEĞİ, 2017)Kurutulmuş soğan, gıda sanayiinde özellikle yemekçilik sektörü ile hazır çorba, soslar, salata ve marine edilmiş çeşitli gıdalarda kullanım potansiyeli olan bir gıda maddesidir. Bu nedenle kurutma koşullarını optimum ... -
Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae
Demir, Hande; Tarı, Canan (ELSEVİER, 2013)Wheat bran, among various agro industrial by products, screened for the production of polygalacturonase (PG) in solid-state fermentation of Aspergillus sojae mutant strain, was found to be the most suitable substrate without ...