Bölüm "Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü" için listeleme
Toplam kayıt 304, listelenen: 221-240
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Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
(Wiley, 2018)In this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application ... -
Physicochemical and sensory characteristics of traditional Kirklareli meatballs with added cowpea (Vigna unguiculata) flour
(Springernature, 2023)The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kirklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kirklareli ... -
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
(Elsevier, 2021)The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ... -
Physicochemical, Functional and Microbiological Properties of Hardaliye Beverages Produced from Different Grapes and Collected from Different Households
(Ankara Univ, Fac Agr, 2018)Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic ... -
Pirinç Kepeği Yağlarının Fiziko-Kimyasal Özellikleri ve Oksidatif Stabilitelerinin Belirlenmesi
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2017)Bu çalışmada; stabilizasyon işleminin pirinç kepeği yağının fizikokimyasal özelliklerine ve yağ asidi bileşimine etkisinin belirlenmesi amaçlanmıştır. İki farklı pirinç kepeği çeşidi (Osmancık ve Opela); mikrodalga, etüv ... -
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
(Elsevier Sci Ltd, 2020)Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ... -
Prevalence of Listeria spp and L. monocytogenes in Home made Pottery Cheese
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2016)Presence of Listeria spp. and L. monocytogenes in traditional pottery cheeses produced at eight different provinces in Turkey was investigated. A total of 279 samples were surveyed. Apart from L. monocytogenes, L. ivanovii ... -
Properties of Sumac Plant and Its Importance in Nutrition
(2020)Sumac is the common name of the Anacardiaceae family, belonging to the Rhus genus, with more than 250 species of flowering plants, and the most known among these species is Rhus coriaria. When the general characteristics ... -
Propolisin Gıda Endüstrisinde Kullanım Olanakları
(2017)Son yıllarda beslenme bilincinin artmasıyla beraber doğal gıdalara olan talep artmıştır. Tüketicilerin doğal katkılar kullanılarak üretilmiş gıdaları tercih etmesi gıda üretiminde sentetik maddelere alternatif doğal madde ... -
Proving of the cheese Halva (Hosmerim) manufacturing process
(Wiley, 2009)Cheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final ... -
Quality characteristics of oils extracted from gamma-irradiated chia (Salvia hispanica L.) seeds
(Wiley, 2022)In the present study, the characteristics of oils extracted from gamma-irradiated chia (Salvia hispanica L.) seeds at five different doses (0, 2.5, 5.0, 7.5, and 10 kGy) were established. After the irradiation process, the ... -
Raman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition
(Wiley, 2016)In this study, differentiation of vegetable oils and determination of their major fatty acid (FA) composition were performed using Raman spectral barcoding approach. Samples from seven different sources (sunflower, corn, ... -
Rapid discrimination between buffalo and cow milk and detection of adulteration of buffalo milk with cow milk using synchronous fluorescence spectroscopy in combination with multivariate methods
(Cambridge Univ Press, 2017)This research paper describes the potential of synchronous fluorescence (SF) spectroscopy for authentication of buffalo milk, a favourable raw material in the production of some premium dairy products. Buffalo milk is ... -
Rapid Identification of Some Sweeteners and Sugars By Attenuated Total Reflectance-Fourier Transform Infrared (Atr-Ftir), Near-Infrared (Nir) and Raman Spectroscopy
(2019)The aim of the present study is to compare the vibrational characteristics of various sweeteners with differentsugars by using attenuated total reflectance-Fourier transform infrared (ATR-FTIR), near-infrared (NIR) andRaman ... -
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
(Springer, 2017)In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ... -
Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
(Amer Chemical Soc, 2015)Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content ... -
Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum
(Elsevier Sci Ltd, 2023)In this study, Tack analysis was employed for supporting LAOS parameters (e3/e1 and v3/v1) to characterize the properties of four types (633, 680, 213, 810) of gum base. For 633, 680 and 213, an increase in the elastic ... -
The Relationship Between Some Physico-Chemical, Microbiological Characteristics and Electrical Conductivity of Milk Stored at Different Temperature
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2011)In this research; electrical conductivity ( EC ), pH, lactic acid and total bacteria content of milk were determined. During the storage period at two different temperatures, pH decreased, but lactic acid content and ... -
Removal of Yield-Stress Fluids from Pipework Using Water
(Wiley, 2018)The emptying of product from process plant is a significant multiphase flow problem in food and personal care industries, controlling both product recovery, and cleaning time. Product and operational losses can be significant, ... -
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
(Soc Brasileira Ciencia Tecnologia Alimentos, 2018)Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional ...
