Bölüm "Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü" Ziraat Fakültesi Koleksiyonu için listeleme
Toplam kayıt 271, listelenen: 261-271
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Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
(Springer, 2021)Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the ... -
Vurgulu Elektrik Alan Tekniğinin Natürel Zeytinyağının Üretim Verimi İle Kimyasal ve Duyusal Özellikleri Üzerine Etkisinin Değerlendirilmesi
(2019)Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğerfiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllardastabil ... -
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
(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 ... -
Women Manufacturing Traditional Food in Rural Areas and Their Opinions on Food Safety
(Parlar Scientific Publications (P S P), 2020)This study examines women's view and opinions on food safety, namely the women who manufacture traditional food in the rural Thrace Region. The main aim of this study is to review the opinions of women on food safety in ... -
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
(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 characterization and production kinetics from pomace of Vitis vinifera
(Wiley, 2022)Vitis vinifera (grape) pomace is rich in soluble carbohydrates, which can be valorized as a carbon source in the fermentative production of bio-based products such as xanthan gum. The aim of the present study was to determine ... -
Xanthan gum production from hydrolyzed rice bran as a carbon source by Xanthomonas spp.
(2012)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
(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 ... -
Xanthan Gum Production under Different Operational Conditions by Xanthomonas axonopodis pv vesicatoria Isolated from Pepper Plant
(Korean Society Food Science & Technology-Kosfost, 2011)The influence of operational conditions (pH, stirrer speed, and temperature) used in the process of xanthan production by Xanthomonas axonopodis pv vesicatoria (XCVA3-1) isolated from pepper plant were evaluated through ... -
Yazılı, Görsel ve Sosyal Medyada Gıda İle İlgili Bilgi Kirliliğinin Halkın Gıda Tercihi Üzerine Etkileri
(2019)Teknolojinin gelişmesi, sanayileşme, eğitim düzeyinin, ekonomik ve sosyal refahın artması insanların gıdalarave sağlıklı beslenmeye olan ilgisini arttırmıştır. Ancak doğru ve yeterli bilgi sahibi olmayan kişilerce yapılanyanlış ... -
Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria
(Univ Catolica De Valparaiso, 2017)Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to ...