Browsing Gıda Mühendisliği Bölümü Makale Koleksiyonu by Author "Mühendislik Fakültesi"
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Antioxidant potential of lactarius deliciosus and Pleurotus ostreatus from Amanos Mountains
Bozdoğan, Adnan; Ulukanlı, Zeynep; Bozok, Fuat; Eker, Tülin; Doğan, Hasan Hüseyin; Büyükalaca, Saadet (CENTRE EXCELLENCE MOLECULAR BIOLOGY-CEMB, 2018)Background: Edible mushrooms are considered as the significant source of minerals and vitamins. Lactarius deliciosus and Pleurotus ostreatus are the two known edible mushroom species because of their distinctive taste as ... -
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 ... -
Combined effects of oxalic acid treatment and modified atmosphere packaging on postharvest quality of loquats during storage
Öz, Ayşe Tülin; Kafkas, Ebru; Bozdoğan, Adnan (TUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY, 2016)Effectiveness of two different (3 mM and 6 mM) concentrations of oxalic acid (OA) application in combination with modified atmosphere packaging (MAP) on skin browning, fruit skin color (L*, a*, b*) values, fruit flesh ... -
Convective and microwave drying of mushrooms (A. bisporus and P. ostreatus)
Sufer, Özge; Çelebi Sezer, Yasemin; Bozok, Fuat (ASSOC PHARMACEUTICAL TEACHERS INDIA, 2017)Dried edible mushrooms are able to be consumed in soup and sauce recipes. Utilization of A. bisporus and P. ostreatus in food formulations could bring added value to these products. In this study, A. bisporus and P. ostreatus ... -
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 ... -
Determination of the protective effects of olive leaf extracts on microbiological and physicochemical properties of pepper paste using the image processing methods
Gamlı, Ömer Faruk; Eraslan, Zeliha; Akben, Selahaddin Batuhan (Wiley, 2018)Deterioration due to chemical and microbiological changes is the most important problem encountered in the production and consuming period of the traditional and modern red pepper paste. On the other side, it is stated in ... -
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 edible mushroom powder on antioxidant activity of tarhana
Eker, Tülin; Bozok, Fuat (ASSOC PHARMACEUTICAL TEACHERS INDIA., 2017)Background: In this study, two edible mushroom (Morchella conica and Ramaria flava) were used to raise the biological value of tarhana. Objective: Tarhana was supplemented with two edible mushroom species to improve its ... -
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 ... -
Effects of apricot fibre on the physicochemical characteristics, the sensory properties and bacterial viability of nonfat probiotic yoghurts
Karaca, Oya Berkay; Güzeler, Nuray; Tangüler, Hasan; Yaşar, Kurban; Akın, Mutlu Buket (MDPI., 2019)In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and ... -
Experimental investigation of flow characteristics of corrugated channel flowusing PIV
Tokgöz, Nehir; Aksoy, Muhammed Murat; Şahin, Beşir (YILDIZ TECHNICAL UNIV, 2016)The aim of the study is to determine the flow characteristics of corrugated duct. The whole study has been conducted for Reynolds numbers, Re=4000 and 6000. The corrugated duct geometry was designed for aspect ratios, ... -
Rheological behavior of sumac (Rhus coriaria L.) extract as affected by temperature and concentration and investigation of flow behavior with CFD
Bozdoğan, Adnan; Yaşar, Kurban; Söyler, Mustafa; Özalp, Coşkun (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
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 ... -
Some physical and chemical properties of fruitbodies of cordyceps militaris collected in Turkey
Sufer, Özge; Bozok, Fuat; Taşkın, Hatıra; Büyükalaca, Saadet (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
Bozdoğan, Adnan; Canbaş, A. (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
Dizlek, Halef; Özer, M. S (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
Süfer, Özge; Hürdoğan, Ertaç; Özalp, Coşkun (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
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 ... -
Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
Hayaloğlu, A. A.; Tolu, C.; Yasar, K.; Şahingil, D. (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 ...