Yazar "Gümüş, Tuncay" için Ziraat Fakültesi Koleksiyonu listeleme
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Fermente Sucukların Fizikokimyasal ve Mikrobiyolojik Kalitesi Üzerine Gamma Işınlamanın Etkisi
Kaynarca, Gülce Bedis; Gümüş, Tuncay (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 ... -
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 ... -
Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils
Gümüş, Tuncay; Demirci, Ahmet Şükrü; Sağdıç, Osman; Arıcı, Muhammet (Korean Society Food Science & Technology-Kosfost, 2010)In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Latin's nob ills L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja ... -
Inhibitory effect of propolis (bee gum) against staphylococcus aureus bacteria isolated from instant soups
Apaydin, H.; Gümüş, Tuncay (Namik Kemal University - Agricultural Faculty, 2018)In this study, microbiological quality of instant soups sold in markets and the antibiotic susceptibility of Staphylococcus aureus isolated from instant soups were examined. Total aerobic mesophilic bacteria and S. aureus ... -
Investigation of antimicrobial and antioxidant activities of essential oils extracted from medicinal plants
Gümüş, Tuncay; Demirci, Ahmet Şükrü; Sonuc, Munteha Nur; Demirok, Nazan Tokatlı; Tulukcu, Eray; Gülcü, Mehmet (M H Schaper Gmbh Co Kg, 2016)Essential oils of eleven plants including anise, hyssop, flos lavandulae, pot marigold, fennel, mint, chamomile petal, clary sage, cilantro, herba lippiae and dill were screened for total phenolic content by the Folin-Ciocalteu ... -
Isolation and identification of lactic acid bacteria from boza produced traditionally in the thrace region of Turkey
Tortum, Melda Yağmur; Gümüş, Tuncay; Altan Kamer, Deniz Damla (M H Schaper Gmbh Co Kg, 2021)Boza, a traditional beverage, has a microflora rich in lactic acid bacteria and yeast. In this study, 112 lactic acid bacteria (LAB) isolates from five different boza brands (samples A-E) produced in the Trakya region of ... -
Occurrence of Aflatoxin M-1 in Raw Milk in Trakya Region, Turkey
Özsunar, A.; Gümüş, Tuncay; Arıcı, Muhammet; Demirci, Merve (Asian Journal Of Chemistry, 2010)The occurrence of aflatoxin M-1 (AFM(1)) was investigated in raw cow's milk samples using an ELISA method (Ridascreen). The lower detection limit of AFM(1) test was 0.005 mu g/L The presence of AFM(1) in 90 samples of raw ... -
Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase
Metin Yıldırım, Ruşen; Gümüş, Tuncay; Arıcı, Muhammet (Elsevier Science Bv, 2018)Revani is a dessert made from semolina and syrup, which is mostly consumed in Middle Eastern countries and in Turkey. However celiac patients cannot consume revani because semolina contains gluten. In this study, gluten-free ... -
Optimizing a Submerged Monascus cultivation for Production of Red Pigment with Bug Damaged Wheat using Artificial Neural Networks
Duraklı Velioğlu, Serap; Boyacı, İsmail Hakkı; Şimşek, Osman; Gümüş, Tuncay (Korean Society Food Science & Technology-Kosfost, 2013)The combined effect of temperature, agitation speed, and light on red pigment production by Monascits purpureus (M purpureus) Went DSM 1604 using bug damaged wheat was studied using an artificial neural network (ANN). ... -
Propolisin Gıda Endüstrisinde Kullanım Olanakları
Atik, Azize; Gümüş, Tuncay (2017)Son yıllarda beslenme bilincinin artmasıyla beraber doğal gıdalara olan talep artmıştır. Tüketicilerin doğal katkılar kullanılarak üretilmiş gıdaları tercih etmesi gıda üretiminde sentetik maddelere alternatif doğal madde ... -
Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Apaydın, Demet; Gümüş, Tuncay; Mırık, Mustafa; Arıcı, Muhammet (2019)Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L ... -
Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts
Kaynarca, Gülce Bediş; Gümüş, Tuncay; Kamer, Deniz Damla Altan (Elsevier Sci Ltd, 2022)In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace ... -
Some physico-chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)
Yardibi, Muhammet Furkan; Gümüş, Tuncay (Wiley, 2010)P>This study was conducted to determine the physico-chemical characteristics of honeys (n = 52 samples) produced from sunflower in Trakya region of Turkey. We have evaluated the conformity of the honeys in accordance with ... -
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage
Bozdemir, Merve; Gümüş, Tuncay; Kamer, Deniz Damla Altan (Taylor & Francis Inc, 2022)Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus ... -
Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay; Özalp, Seymanur (Elsevier Science Bv, 2016)[No Abstract Available] -
Utilization of waste foods for the production of xanthan gum
Apaydın, Demet; Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay (Elsevier Science Bv, 2016)[No Abstract Available] -
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Gümüş, Tuncay; Özalp, Seymanur (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 ... -
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Apaydın, Demet; Mırık, Mustafa; Gümüş, Tuncay (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 production from hydrolyzed rice bran as a carbon source by Xanthomonas spp.
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, ... -
Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants
Gümüş, Tuncay; Demirci, Ahmet Şükrü; Mırık, Mustafa; Arıcı, Muhammet; Aysan, Yeşim (Korean Society Food Science & Technology-Kosfost, 2010)Xanthan gum were produced from the following Xanthomonas strains; standard strain Xanthomonas campestris NRRL B-1459 and isolated strains Xanthomonas arbicola pv. juglandis, Xanthomonas axonopodis pv. vesicatoria, Xanthomonas ...