Bölüm "Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü" için listeleme
Toplam kayıt 304, listelenen: 161-180
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Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils
(Korean Society Food Science & Technology-Kosfost, 2010)In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Latin's nob ills L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja ... -
Inhibitory effect of propolis (bee gum) against staphylococcus aureus bacteria isolated from instant soups
(Namik Kemal University - Agricultural Faculty, 2018)In this study, microbiological quality of instant soups sold in markets and the antibiotic susceptibility of Staphylococcus aureus isolated from instant soups were examined. Total aerobic mesophilic bacteria and S. aureus ... -
Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey
(Wiley, 2015)The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul ... -
Investigating Fatty Acid Composition of Various Meat and Offal Products from Turkey (vol 92, pg 659, 2015)
(Springer, 2015)[No Abstract Available] -
Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019)The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklali, Orcunlu, and Nakkas villages, ... -
Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
(Wiley, 2019)BACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) ... -
Investigating Some Physicochemical Properties and Fatty Acid Composition of Native Black Mulberry (Morus nigra L.) Seed Oil
(Wiley, 2011)The physicochemical properties of seed and seed oil obtained from the native black mulberry (Morus nigra L.) were investigated in 2008 and 2009. The results showed that the seed consisted of 27.5-33% crude oil, 20.2-22.5% ... -
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
(Elsevier Science Bv, 2016)A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ... -
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
(Wiley, 2017)Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate ... -
Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
(Elsevier Sci Ltd, 2010)A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%). water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger ... -
Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
(Elsevier, 2020)Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the ... -
Investigating the GMO Existence in Chips and Breakfast Cereals Marketed in Turkey
(Univ Namik Kemal, 2021)In this research, processed or low processed samples containing corn or corn products (corn semolina, flour, etc.) and soybean were randomly collected from the market, and 25 products in total (chips, nuts, cereals, flour) ... -
Investigation of antimicrobial and antioxidant activities of essential oils extracted from medicinal plants
(M H Schaper Gmbh Co Kg, 2016)Essential oils of eleven plants including anise, hyssop, flos lavandulae, pot marigold, fennel, mint, chamomile petal, clary sage, cilantro, herba lippiae and dill were screened for total phenolic content by the Folin-Ciocalteu ... -
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
(Wiley, 2019)In this study, bioactive compounds, oil, sugar, fatty acid, and mineral contents of grape wastes (pomace, skin, and seeds) obtained from wine, grape juice, and boilled grape juice production were investigated. Total phenol ... -
Investigation of phage and molasses interactions for the biocontrol of E. coli O157:H7
(Canadian Science Publishing, 2022)Resistance to antibiotics is one of the most critical health problems in the world. Therefore, finding new treatment methods to be used as alternatives to antibiotics has become a priority for researchers. Similar to phages, ... -
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
(Springer Science and Business Media Deutschland GmbH, 2022)This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, ... -
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
(Elsevier, 2022)In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products ... -
Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution
(Wiley, 2022)In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g(-1) ... -
Isolation and identification of lactic acid bacteria from boza produced traditionally in the thrace region of Turkey
(M H Schaper Gmbh Co Kg, 2021)Boza, a traditional beverage, has a microflora rich in lactic acid bacteria and yeast. In this study, 112 lactic acid bacteria (LAB) isolates from five different boza brands (samples A-E) produced in the Trakya region of ... -
Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region
(2023)Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and ...