Kategori "Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı" Gıda Mühendisliği Bölümü Koleksiyonu İçin Listeleme
Toplam kayıt 29, listelenen: 21-29
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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 ... -
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 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 ...