Yayın tarihi için Gıda Mühendisliği Bölümü Koleksiyonu listeleme
Toplam kayıt 38, listelenen: 1-20
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Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour
(Academic Press, 20023)The oil in low-moisture foods (LMFs) shows protective effects on bacteria during thermal processing. However, the circumstances under which this protective effect strengthens remain unclear. This study aimed to understand ... -
The effects of beeswax coating on quality of Kashar cheese during ripening
(International Journal of Food Science and Technology, 2012-06)The aim of this study was to evaluate the effects of the application of beeswax coating on the microbiological, physicochemical and sensory properties of Kashar cheese during ripening (120 day). Kashar cheeses were coated ... -
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 ... -
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 ... -
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) ... -
Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry
(Wiley, 2019)This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA-enriched yoghurt was prepared with ... -
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 ... -
Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation
(ELSEVIER SCI LTD, 2022)The increase in foodborne pathogen cases in low moisture foods has raised a significant food safety concern for food industry. One of the most significant outbreaks related with these food products was observed in 2008-2009 ... -
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 ... -
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 ... -
Evaluation of By-Products of Potato Peel as Food Additive
(Bentham Science Publishers, 2022)The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, ... -
EVALUATION OF GRAIN QUALITY PROPERTIES AND MINERALCONTENTS (NUTRITIONAL VALUES) OF TRITICALE (X TRITICOSECALE WITTMACK) CULTIVARS UNDER RAINFED AGRICULTURAL CONDITIONS IN THE EASTERN BLACK SEA REGION OF TURKEY
(PAKISTAN BOTANICAL SOC, 2022)Triticale is an important alternative crop and is largely grown on marginal lands in Turkey to overcome the shortage of rising animal feed problem. Sometimes Triticale is also used as human food. This study was conducted ... -
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, ... -
Chemical composition, antioxidant and antimicrobial activity of Colchicum speciosum Steven growing in Türkiye
(Pakistan Association of Advancement in Agricultural Sciences, 2022)In the current study, the chemical constituents, antioxidant and antimicrobial activity of the volatile oil obtained from flowers and stems of C. speciosum growing in Türkiye were investigated. Both volatile oils were ... -
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 ... -
Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream
(Sidas Medya A.S., 2022)In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. ... -
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 ... -
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 ... -
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 ... -
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 ...
