Bölüm "Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü" Ziraat Fakültesi Koleksiyonu için listeleme
Toplam kayıt 271, listelenen: 121-140
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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 ... -
Gaseous ozone application on microbial properties of broiler feeds
(Taylor and Francis Ltd., 2021)Ozone is generally used for preservation and disinfection in many different areas, especially in the food, chemical industry, and health sector due to decompose into oxygen and leave no residue. In this study, the impacts ... -
Genetic Variation and Inter-Relationship of Some Morpho-Physiological Traits in Durum Wheat (Triticum Durum (L.) Desf.)
(Pakistan Botanical Soc, 2011)In this study which was performed with 20 durum wheat genotypes at three locations during two crop seasons. The relative large variations were observed for the characters except test weight and days to 50% flowering. The ... -
Genotyping of the ? – casein gene by PCR – RFLP (AcuI digestion) and its relationship to milk yield traits in Anatolian buffaloes, Murrah buffaloes, and their crosses
(2023)The aim of this study was to investigate the polymorphism of the ? – casein gene (kappa casein, CSN3) in buffaloes and determine its effects on milk yield traits. Data were obtained from 2016 to 2019 from all animals in ... -
Grape pomace as a promising source for gellan gum production
(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 ... -
Hardaliye: a beverage produced by the fermentation of grape juice
(Current Biology Ltd, 2013)[No Abstract Available] -
Health conscious consumers and sugar confectionery: Present aspects and projections
(Elsevier Science London, 2022)Background: The number of health conscious consumers is increasing among different socio-economic groups all over the world. The food industry and technology should be able to respond to changes in the expectations and ... -
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
(Springer India, 2019)The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in ... -
Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
(Walter De Gruyter Gmbh, 2022)This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0-20%) was used for the partial substitution of wheat flour (40-50%) ... -
Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
(Elsevier, 2023)Induced static-crystallization of grape-molasses (GM) was successfully done via adding crystallized honey (CH) to improve the crystallization rate, crystal size and to obtain a homogeneous crystalline structure of the ... -
Incidence of Fusarium verticillioides and Levels of Fumonisin B-1 and B-2 in Corn in Turkey
(Korean Society Food Science & Technology-Kosfost, 2010)A total of 100 corn samples conforming collected from local farmers and markets from districts of Samsun, Turkey, were analyzed for Fusarium fumonisin B-1 and B-2 contamination. Ninety-three corn samples were found to ... -
Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics
(Elsevier Sci Ltd, 2019)Apple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyzes of defatted ...