Yayıncı "Elsevier Sci Ltd" Ziraat Fakültesi Koleksiyonu için listeleme
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Biological control of onion basal rot disease using Trichoderma harzianum and induction of antifungal compounds in onion set following seed treatment
(Elsevier Sci Ltd, 2008)Trichoderma harzianum KUEN 1585 (commercial product, Sim(R)Derma) was tested to determine its effect on the mycelial growth of Fusarium oxysporum f.sp. cepae (FOC) in dual culture and its control of basal rot disease in ... -
A co-integration analysis of the price and income elasticities of energy demand in Turkish agriculture
(Elsevier Sci Ltd, 2011)Agriculture has an important role in every country's development. Particularly, the contribution of agriculture to development and competitiveness is increasing with agricultural productivity growth. Productivity, in turn, ... -
Cold plasma modification of food macromolecules and effects on related products
(Elsevier Sci Ltd, 2022)The food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) ... -
Comparison of spinetoram, imidacloprid, thiamethoxam and chlorantraniliprole against life stages of Tribolium confusum Jacquelin du Val (Coleoptera: Tenebrionidae) on concrete
(Elsevier Sci Ltd, 2013)Spinetoram, imidacloprid, thiamethoxam and chlorantraniliprole are new insecticides with novel mode of actions, low mammalian toxicity and low impact to environment. In the present study, the efficacy of these insecticides ... -
Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LISS)
(Elsevier Sci Ltd, 2018)The use of Li salts in foods has been prohibited due to their negative effects on central nervous system; however, they might still be used especially in meat products as Na substitutes. Lithium can be toxic and even lethal ... -
Determination of visual quality of tomato paste using computerized inspection system and artificial neural networks
(Elsevier Sci Ltd, 2011)An artificial neural network (ANN) integrated computerized inspection system (CIS) was developed to determine tomato paste color in CIE L*, a*, and le color format and the number and size of dark specks which exist in the ... -
The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
(Elsevier Sci Ltd, 2021)Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats' milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum ... -
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis
(Elsevier Sci Ltd, 2015)The potential of Raman spectroscopy was investigated in terms of its capability to discriminate the species of the fish samples and determine their freshness according to the number of freezing/thawing cycles they exposed. ... -
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 ... -
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, ... -
Identification of meat species by using laser-induced breakdown spectroscopy
(Elsevier Sci Ltd, 2016)The aim of the present study is to identify meat speciesby using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, ... -
Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS)
(Elsevier Sci Ltd, 2018)Minced meat is the major ingredient in sausages, beef burgers, and similar products; and thus it is the main product subjected to adulteration with meat offal. Determination of this kind of meat adulteration is crucial due ... -
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 ... -
Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
(Elsevier Sci Ltd, 2010)A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%). water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger ... -
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 ... -
Morphometric analysis in Google Earth Engine: An online interactive web-based application for global-scale analysis
(Elsevier Sci Ltd, 2023)Morphometric analysis of a basin or watershed describes the physical characteristics of the basin that are useful for environmental studies. Watershed morphometric characteristics are based on the terrain processing that ... -
Phenolic contents and antioxidant capacities of wild and cultivated white lupin (Lupinus albus L.) seeds
(Elsevier Sci Ltd, 2018)The aim of this study was to compare the antioxidant capacities and phenolic compound profiles of wild and cultivated Lupinus albus L. seeds. The total phenolic content (TPC), radical scavenging activity, ferric-reducing ... -
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
(Elsevier Sci Ltd, 2020)Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ... -
Protein based evaluation of meat species by using laser induced breakdown spectroscopy
(Elsevier Sci Ltd, 2021)Meat adulteration through partial substitution with cheaper species or mislabeling causes significant problems in terms of health, religious beliefs, economy, and product quality. Therefore, identification of meat species ... -
Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum
(Elsevier Sci Ltd, 2023)In this study, Tack analysis was employed for supporting LAOS parameters (e3/e1 and v3/v1) to characterize the properties of four types (633, 680, 213, 810) of gum base. For 633, 680 and 213, an increase in the elastic ...