Yazar "Öksüz, Ömer" için Fakülteler listeleme
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Artisan strawberry ice cream made with supplementation of lactococci or Lactobacillus acidophilus
Vardar, N. Belgeç; Öksüz, Ömer (Chiriotti Editori, 2007)The main aim of this research was to determine whether strawberry, a highly acidic fruit, can mask the sour taste of ice cream made with the addition of lactic acid bacteria (LAB). The effect of different LAB on strawberry ... -
Fortification of edible zein films with thyme, laurel and orange essential oils and determination of their antifungal and radical scavenging properties
Gucbilmez, C.M.; Öksüz, Ömer; Arıcı, Muhammet (Presse Dienstleistungsgesellschaft mbH und Co. KG, 2019)The purposes of this research were: (a) to produce zein films by adding certain essential oils (EOs), (b) to identify their antifungal activity on some yeasts and molds, and (c) to develop an edible zein film that can ... -
Grape pomace as a promising source for gellan gum production
Altan Kamer, D.D.; Gümüş, Tuncay; Palabıyık, İbrahim; Demirci, Ahmet Şükrü; Öksüz, Ömer (Elsevier B.V., 2021)The aim of the present study was to determine the potential use of grape pomace, local agricultural waste, as a sole carbon source in the production of gellan gum. For this purpose, optimization of fermentation conditions ... -
The Influence of Different Total Solid, Stabilizer and Overrun Levels in Industrial Ice Cream Production Using Coconut Oil
Kurultay, Şefik; Öksüz, Ömer; Gokcebag, Ozkan (Wiley, 2010)The purpose of this research was to explain the combined effects of different total solid (TS) contents (20, 30 and 40%), stabilizer types (guar gum [GG], locust bean gum [LBG], carboxymethyl cellulose [CMC]) and overrun ... -
Investigating the GMO Existence in Chips and Breakfast Cereals Marketed in Turkey
Mutlu, Şebnem; Şimşek, Osman; Öksüz, Ömer (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) ... -
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Hosmerim)
Kurultay, Şefik; Öksüz, Ömer; Taş, Mahire (Blackwell Publishing, 2008)Cheese halva (Hosmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and ... -
Proving of the cheese Halva (Hosmerim) manufacturing process
Kurultay, Şefik; Öksüz, Ömer; Kaptan, Binnur (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 ...