Güncel Gönderiler: Fakülteler
Toplam kayıt 6779, listelenen: 1501-1520
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A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, Hardaliye
(Mdpi, 2017)Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health ... -
Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils
(South African Soc Enology & Viticulture-Sasev, 2017)The oil content of grape seed samples changed between 4.53% (Adakarasi) and 11.13% (Sauvignon blanc). While the linoleic acid contents of grape seed oils ranged from 47.34% (Sangiovese) to 72.91% (Cinsaut), the oleic acid ... -
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) ... -
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
(Elsevier Science London, 2016)Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ... -
Some physicochemical properties, fatty acid composition and antimicrobial characteristics of different cold-pressed oils
(Innovhub Ssi-Area Ssog, 2015)Since the demand for organic food in the field of vegetable oils is increasing, consumers tend to look for products that haven't been produced by extracting oils from seeds by using solvents such as hexane, or having ... -
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 ... -
The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
(Springer, 2016)Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim ... -
A study on microbiological and physicochemical properties of homemade and small scale dairy plant buffalo milk yoghurts
(Int Journal Pharmaceutical Research & Allied Sciences, 2016)In the present study, the physicochemical and microbiological qualities of commercially available yoghurt were investigated. For this purpose, sixty samples of homemade and forty samples of small scale dairy plants buffalo ... -
Bread wastage and recycling of waste bread by producing biotechnological products
(Elsevier Science Bv, 2016)[No Abstract Available] -
Evaluation of human origin Lactobacillus isolates for the production of probiotic fermented milk
(Biointerface Research Applied Chemistry, 2016)In the present study, L. rhamnosus IF7, L. paracasei ssp. paracasei IF10, L. fermentum IF14 and L. fermentum IF15, isolated from infant faeces, were combined with Streptococcus thermophilus and examined to be used as ... -
A modeling approach in the interpretation of starch pasting properties
(Academic Press Ltd- Elsevier Science Ltd, 2017)In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and ... -
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] -
Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems
(Elsevier Science Bv, 2013)The effect of dietary fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on theological properties of wheat starch/fiber systems was evaluated based on their pasting properties; texture ... -
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
(Cambridge Univ Press, 2014)The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined ... -
Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol
(Elsevier Sci Ltd, 2015)Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can ... -
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ... -
Bleaching Process of Sunflower Oil by Using Bentonite Activated with Different Chemical Substances
(Asian Journal Of Chemistry, 2014)In this research, activation process took place in different times by using different concentration of H2SO4, HCl and H3PO4 solutions were used to define the proper acid activation circumstances for neutral bentonite clay ... -
Utilization of food waste products by fermentation processes
(Current Biology Ltd, 2013)[No Abstract Available] -
Determination of Aflatoxin Levels in Cashews on Turkish Markets
(Latvia Univ Life Sciences & Technologies, 2014)The problem of food contamination with aflatoxin is one of the current concerns and has received a great deal of attention during the last three decades. Aflatoxins are a group of highly toxic secondary metabolic products ...