Bölüm "Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü" Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed için listeleme
Toplam kayıt 293, listelenen: 121-140
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Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
(Springer India, 2018)In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased ... -
Eritme Peynirinde Bazı Patojen Bakteriler Üzerine Farklı Baharatların İnhibisyon Etkisi
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2015)Bu çalışmada, bazı baharatların eritme peyniri içerisinde seçilmiş bazı patojen bakteriler üzerine inhibisyon etkisi araştırılmıştır. Eritme peyniri içerisine ağırlıkça % 1' lik ve %3' lük kekik, nane, anason, dereotu ve ... -
Evaluation of Antioxidant and Antimicrobial Potential of Strawberry Tree (Arbutus Unedo L.) Leaf
(Korean Society Food Science & Technology-Kosfost, 2011)In present study, antioxidant and antimicrobial activities of strawberry tree (Arbutus unedo L.) leaves were investigated. Antioxidant activity was determined by methods of DPPH scavenging, beta-carotene bleaching, reducing ... -
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 ... -
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests
(Elsevier Sci Ltd, 2022)Small amplitude oscillation shear (SAOS) analysis do not allow us to understand the viscoelasticity under large deformation related to eating experience such as cutting, spreading, or chewing. Large amplitude oscillation ... -
Farklı Hammaddelerden Üretilen Sirkelerin Bazı Fizikokimyasal ve Fonksiyonel Özellikleri
(Univ Namik Kemal, 2021)In order to examine the effect of raw material, which directly affects the composition and quality of vinegar in the production, some physicochemical properties and bioactive components of vinegars produced from different ... -
Farklı Yöntemler Kullanılarak Üretilen Hardaliyelerin Bazı Özelliklerinde Depolama Sonunda Meydana Gelen Değişmeler
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2012)Bu çalışmada Malatya yöresi çeşitlerinden Siyah Üzüm kullanılmıştır. Hardaliye örnekleri geleneksel yöntemle üretilmiş, geleneksel yöntemle üretilip pastörize edilmiş, pastörize edilmiş üzüme kültür(Lactobacillus plantarum) ... -
Fate of aflatoxins during bread making
(Assoc Food Scient Techn India, 2009)Fate of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled ... -
Fatty acid compositions of Turkish shortenings with emphasis on trans fatty acids
(Blackwell Publishing, 2008)The fatty acid (FA) composition and the trans FA (TEA) content of Turkish shortenings were determined by capillary gas-liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within ... -
Fatty acid profile of Turkish Bandirma Crossbreed, Karacabey Merino Multiplier and Karacabey Merino Nucleus lambs raised in the same intensive production system
(Elsevier, 2015)Fatty acid composition of Longissimus dorsi intramuscular fat in Bandirma Crossbreed (BC), Karacabey Merino Multiplier (KMM) and Karacabey Merino Nucleus (KMN) lambs were compared.Twelve of BC, twelve of KMM and twelve of ... -
The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum
(Elsevier B.V., 2022)The potential for the use of rice bran, an agricultural waste, as a substrate in the manufacture of gellan gum was examined. Using a standard strain of Sphingomonas paucimobilis (ATCC 31461) and rice bran substrate, gellan ... -
Fermente Sucukların Fizikokimyasal ve Mikrobiyolojik Kalitesi Üzerine Gamma Işınlamanın Etkisi
(Univ Namik Kemal, 2020)Heat treated sausages are not in demand by consumer although production of there are technologically more efficient. In our country, fermented sausage preferred by consumers is unfortunately a weak product in terms of ... -
Fitokimyasal Kaynağı Elma Posası
(2015)Meyve işleme sanayinin kabuklar, çekirdekler, tohumlar gibi yüksek miktarlarda atık materyalleri mevcuttur. Atıkların ortadan kaldırılması genellikle problem teşkil eder. Atıklar antimutajenik, kalp koruyucu, antibakteriyel, ... -
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ... -
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
(Elsevier Sci Ltd, 2018)In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ... -
Fortification of edible zein films with thyme, laurel and orange essential oils and determination of their antifungal and radical scavenging properties
(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 ... -
Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
(Elsevier Science Bv, 2018)The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of ... -
A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients
(Elsevier Ltd, 2020)The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ... -
Fındık Zarının Fırıncılık Ürünlerinde Kullanımı
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2017)Fındık zarı, fındık tanesini tamamen saran ve iç fındığın kavrulması sırasında yan ürün olarak açığa çıkan ince ve kahverengi perisperm tabakasıdır. Fındık zarının antioksidan kapasitesi yüksek olup, diyet lif olarak da ...