Başlık için Gıda Mühendisliği Bölümü Koleksiyonu listeleme
Toplam kayıt 38, listelenen: 23-38
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Increased heat tolerance and transcriptome analysis of Salmonella enterica Enteritidis PT 30 heat-shocked at 42 ℃
(Elsevier Ltd, 2023)In this study, we compared the heat tolerance parameter (D65℃) values of Salmonella enterica serovar Enteritidis PT 30 (S. Enteritidis ) heat adapted at different degrees (at 42 ℃ for 20–180 min) and cultivated using two ... -
Information theory and machine learning based authentication of flaxseed oil using portable and handheld vibrational spectroscopy sensors
(SCIENCE PRESS, 2022)Flaxseed oil is one of the popular edible oils, and its adulteration has become a concern because of its high commodity value. Therefore, there is a need to detect adulterated flaxseeds with a rapid, non-invasive, and ... -
Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements
(ELSEVIER, 2023)In manufacturing environments, real-time monitoring of yoghurt fermentation is required to maintain an optimal production schedule, ensure product quality, and prevent the growth of pathogenic bacteria. Ultrasonic sensors ... -
Microwave decontamination process for hummus: A computational study with experimental validation
(Elsevier Ltd, 2022)There has been an increasing demand for healthy snacks, and hummus is preferred as a plant-based product its rich protein content. Its increased consumption, on the other hand, has raised food safety issues with linkages ... -
Microwave decontamination processing of tahini and process design considerations using a computational approach
(Elsevier Ltd, 2023)Tahini, as a low moisture food product, is linked to several outbreaks of Salmonella recently even though a high temperature roasting (of sesame seeds) through its production is involved. Therefore, a final decontamination ... -
Near-infrared spectroscopy and machine learning for classification of food powders during a continuous process
(Elsevier Ltd, 2023)In food production environments, the wrong powder material is occasionally loaded onto a production line which impacts food safety, product quality, and production economics. The aim of this study was to assess the potential ... -
Phenolic Components, Mineral Composition, Physicochemical, and Bioactive Properties of Opuntia ficus-indica with Different Drying Methods
(Springer Nature, 2022)Cactus pear fruit (Opuntia ficus-indica) have nutritional and antioxidant properties due to the presence of vitamins, fibers, minerals, and polyphenols. The present paper aims to examine the effects of drying methods (sun, ... -
Phenolic Constituents, Antioxidant and Antimicrobial Activity and Clustering Analysis of Propolis Samples Based on PCA from Different Regions of Anatolia
(MDPI, 2023)This study aimed to evaluate the biochemical composition and biological activity of propolis samples from different regions of Türkiye to characterize and classify 24 Anatolian propolis samples according to their geographical ... -
Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes
(NATL UNIV FOOD TECHNOLOGIES, 2022)Introduction. The present study aims to determine the relationship between phytic acid (PA) content/digestibility rate of the grains, which are widely consumed in daily diet, and the methods often used in preparing food ... -
Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
(Elsevier Science Bv, 2015)The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total ... -
Preliminary investigation of yoghurt enriched with hazelnut milk
(Univ Putra Malaysia Press, 2019)The present work aimed to investigate the use of hazelnut milk (HM) with dairy milk in the preparation of yoghurt. Cow milk (CM) mixed with HM (75: 25, v/v) was used as the raw material for HM-enriched yoghurt (HMEY). The ... -
Probiotics Safety Aspect of Functional Foods
(Taylor, 2022)In recent years, interest in probiotics has increased as functional foods improve quality of life and consumers become more health-conscious. The European Food Safety Authority (EFSA) has determined that all common probiotics ... -
Probiotics Safety Aspect of Functional Foods
(Taylor and Francis Ltd., 2022)In recent years, interest in probiotics has increased as functional foods improve quality of life and consumers become more health-conscious. The European Food Safety Authority (EFSA) has determined that all common probiotics ... -
Publication Preview Source Ohmic heating assisted hydrodistillation of clove essential oil
(Industrial Crops and Products, 2019)Ohmic heating assisted hydrodistillation is a novel green technology for the extraction of essential oils. In this study, clove bud essential oils (CEO) were extracted by ohmic heating assisted hydrodistillation (OAHD) ... -
Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
(Karger, 2018)The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and ... -
Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design
(AZTI-Tecnalia, 2022)In this study, a dried fruit roll up (pestil) was produced by using different concentrations of wheat, corn and potato flours. Simplex lattice mixture design technique was performed to determine the best flour mixture ...