Bölüm "Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü" için listeleme
Toplam kayıt 304, listelenen: 281-300
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Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
(Springer, 2020)Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which ... -
Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread
(Springer, 2022)In this study, dried or encapsulated Nannochloropsis oculata microalgal biomass was used in spread samples (0.00-0.75 g (100 g)(-1) spread) as natural pigment source. Physicochemical properties, color stability, and ... -
Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
(Springer, 2018)Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts ... -
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
(Elsevier, 2020)[No Abstract Available] -
Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
(Wiley, 2020)In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin ... -
Utilising grape juice processing by-products as bulking and colouring agent in white chocolate
(Wiley, 2022)In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate ... -
Utilization of food waste products by fermentation processes
(Current Biology Ltd, 2013)[No Abstract Available] -
Utilization of the barberry extract in the confectionery products
(Elsevier, 2021)In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color ... -
Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis
(Elsevier Science Bv, 2016)[No Abstract Available] -
Utilization of waste foods for the production of xanthan gum
(Elsevier Science Bv, 2016)[No Abstract Available] -
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
(Elsevier, 2020)Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ... -
Valorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality
(Wageningen Academic Publishers, 2019)This study aimed to investigate the quality characteristics and bioactive properties of grape seed oil obtained from five different grape varieties (öküzgözü-Elaziğ, Syrah-çanakkale, Cabernet Franc-çanakkale, Pinot-Noir-Tekirdağ, ... -
Valorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties
(Elsevier, 2021)The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: ... -
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
(Springer, 2021)Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the ... -
Vurgulu Elektrik Alan Tekniğinin Natürel Zeytinyağının Üretim Verimi İle Kimyasal ve Duyusal Özellikleri Üzerine Etkisinin Değerlendirilmesi
(2019)Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğerfiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllardastabil ... -
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
(Springer, 2017)Amongst the many forms of food waste, bread is a major contributor to the problem. Two aims of this research investigate waste breads potential of being a bioresource for the production of fermentable sugars which are ... -
Women Manufacturing Traditional Food in Rural Areas and Their Opinions on Food Safety
(Parlar Scientific Publications (P S P), 2020)This study examines women's view and opinions on food safety, namely the women who manufacture traditional food in the rural Thrace Region. The main aim of this study is to review the opinions of women on food safety in ... -
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
(Elsevier Science Bv, 2019)Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan ... -
Xanthan gum characterization and production kinetics from pomace of Vitis vinifera
(Wiley, 2022)Vitis vinifera (grape) pomace is rich in soluble carbohydrates, which can be valorized as a carbon source in the fermentative production of bio-based products such as xanthan gum. The aim of the present study was to determine ... -
Xanthan gum production from hydrolyzed rice bran as a carbon source by Xanthomonas spp.
(2012)The aim of this study was to utilize rice bran, the main waste product of paddy processing, in xanthan gum production by Xanthomonas campestris fermentation. Deffated rice bran was enzymatically hydrolyzed using cellulase, ...
