Başlık için Gıda Mühendisliği Bölümü Makale Koleksiyonu listeleme
Toplam kayıt 22, listelenen: 15-22
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Rheological behavior of sumac (Rhus coriaria L.) extract as affected by temperature and concentration and investigation of flow behavior with CFD
(BIOINTERFACE RESEARCH APPLIED CHEMISTRY,, 2020)The purpose of this study is to investigate the theological properties of sumac extract indifferent concentrations at different temperatures as well as its flow behavior in sudden expansion contraction and at 90 elbow with ... -
Soğan dilimlerinin kurutulması esnasında renk değişimine etki eden faktörlerin yanıt yüzey yöntemi ile belirlenmesi
(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 ... -
Some physical and chemical properties of fruitbodies of cordyceps militaris collected in Turkey
(KASTAMONU UNIV., 2019)Aim of study: Turkish Cordyceps militaris was collected in order to determine its certain quality characteristics such as color, texture, total phenolics level and antioxidant activity. Material and method: Samples (not ... -
The effect of yeast strain, immobilisation, and ageing time on the amount of free amino cids and amino acids in peptides of sparkling wines obtained from cv. dimrit grapes
(SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV, DENNESIG, 2012)In this study, the influence of yeast strain, immobilisation, and ageing time with yeast were examined in relation to the amount of free amino acids and amino acids in the peptides of wines. Free and immobilised Saccharomyces ... -
The Impacts of various ratios of different hydrocolloids and surfactants on quality characteristics of corn starch based gluten-free bread
(SPRINGER HEIDELBERG, 2016)In this study, the effects of 18 different additive formulas constituted with xanthan and hydroxypropylmethylcellulose (HPMC) gums (hydrocolloids) were examined in the manufacture of corn starch based gluten-free bread. ... -
Thin layer drying of zucchini in solar dryer located in Osmaniye region
(UNIV NORTH, 2018)In this study, the dehydration behavior of zucchini using solar assisted drying system was examined according to 22 thin layer drying models available in literature. The correlation coefficient (R-2), chi-square (chi(2)) ... -
Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae
(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 ... -
Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
(ELSEVIER SCIENCE INC, 2013)The effect of goat breed and starter culture on volatile composition and sensory scores in goat milk cheese was studied during 90 d of ripening. Milk from 2 goat breeds (Gokceada and Turkish Saanen) and different starter ...