Browsing Gıda Mühendisliği Bölümü by Title
Now showing items 9-22 of 22
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Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice
(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
(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
(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
(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 ... -
Effects of the alternative postharvest treatments on 'Hicaznar' pomegranate fruit phytochemicals, organic acids and sugar content
(ASSOC PHARMACEUTICAL TEACHERS INDIA., 2017)Background: There are many alternative techniques have been used for preserving fruits quality and extent shelf life by reducing metabolic activities which promote their quality changes negatively during storage to understand ... -
Experimental investigation of flow characteristics of corrugated channel flowusing PIV
(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
(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 ...