Browsing Gıda Mühendisliği by Issue Date

Now showing items 21-40 of 51

Fruit Weight, Total Phenolics, Acidity and Sugar Content of Edible Wild Pear (Pyrus elaeagnifolia Pall.) Fruits

Yılmaz, Kadir Uğurtan; Ercisli, Sezai; Cam, Mustafa; Uzun, Aydin; Yilmaztekin, Murat; Kafkas, Ebru; Pinar, Hasan (SPRINGER,, 2015-12)

Wild pear (Pyrus eleagnifolia) is a naturally grown species mainly in inner Anatolia and its edible small fruits are traditionally consumed by local peoples and are called "Ahlat" in Turkey. Its seedlings are also used as ...
Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey

Uluata, Sibel; Altuntas, Umit; Ozcelik, Beraat (Wıley, 111 rıver st, hoboken 07030-5774, nj usa, 2016)

Varieties of the olive cultivar Arbequina have recently been cultivated in Turkey. The objective of the study is to characterize and evaluate extra-virgin olive oils (EVOO) produced from Arbequina grown in the Aegean and ...
Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions

Wu, Qian; Uluata, Sibel; Cui, Leqi; Wang, Chao; Li, Dongsheng; Mcclements, Julian; Decker, Eric A. (Royal soc chemıstry, thomas graham house, scıence park, mılton rd, cambrıdge cb4 0wf, cambs, england, 2016)

Krill oil is a unique source of omega-3 fatty acids since it is a mixture of phospholipids and triacylglycerols. Due to the presence of phospholipids, it can form oil-in-water emulsions without additional food additives. ...
Foodborne botulism: 4 cases report

Bicakcioglu, M.; Aydogan, M. S.; Yucel, A.; Togal, T. (Elsevıer ıreland ltd, elsevıer house, brookvale plaza, east park shannon, co, clare, 00000, ıreland, 2016)
The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk

Cakir, Yusuf; Cakmakci, Songul; Hayaloglu, Ali Adnan (Elsevıer scıence bv, po box 211, 1000 ae amsterdam, netherlands, 2016)

The effects of addition of black cumin on the chemical composition, proteolysis, sensory properties and volatile profile of Erzincan Tulum cheese were analyzed. In general, the addition of black cumin caused an increase ...
Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese

Soltani, M.; Boran, O. S.; Hayaloglu, A. A. (Elsevıer scıence bv, po box 211, 1000 ae amsterdam, netherlands, 2016)

Various blends of milk coagulants Rhizomucor miehei protease and camel chymosin were mixed at levels of 100:0, 75:25, 50:50, 25:75 and 0:100, respectively and used in the manufacture of Iranian ultrafiltered (UF) White ...
Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency

Uluata, Sibel; McClements, D. Julian; Decker, Eric A. (Elsevıer scı ltd, the boulevard, langford lane, kıdlıngton, oxford ox5 1gb, oxon, england, 2016)

The influence of particle size and optical properties on the stability of fish oil-in-water emulsions to riboflavin-induced oxidation by blending different combinations of small (d = 44 nm) and large (d = 216 nm) lipid ...
Essential oil constituents, antimicrobial and herbicidal assays of lesser calamint (Calamintha nepeta (L.) Savi subsp. nepeta) from East Mediterranean Region of Turkey

Ulukanli, Zeynep; Demirci, Salih Cercis; Yilmaztekin, Murat (Bıoınterface research applıed chemıstry, bıoınterface research applıed chemıstry, bucurestı, 00000, romanıa, 2016)

Calamintha nepeta (L.) Savi subsp. nepeta (Lamiaceae) has a widespread use in the mint family of the Angiosperms. Uses of the spectacular aromatic feature as well as immense medicinal properties of this species have been ...
Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

Sulejmani, Erhan; Hayaloglu, Ali A (Elsevıer scı ltd, the boulevard, langford lane, kıdlıngton, oxford ox5 1gb, oxon, england, 2016)

Kashkaval is the most popular hard cheese in Macedonia and other countries of Balkan peninsula. The aim of this research is to assess the differences of heat treatments effect (60, 70 and 90 degrees C for 5 min) in several ...
Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin

Soltani, M.; Sahingil, D.; Gokce, Y.; Hayaloglu, A. A. (Elsevıer scıence ınc, 360 park ave south, new york, ny 10010-1710 usa, 2016)

The effect of using various combinations of Rhizomucor miehei protease and camel chymosin (100:0, 75:25, 50:50, 25:75, and 0:100, respectively) on volatile composition and sensory scores in Iranian ultrafiltered white ...
Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability

Uluata, Sibel; Decker, Eric A.; McClements, D. Julian (Sprınger, 233 sprıng st, new york, ny 10013 usa, 2016)

Nanoemulsions have some important potential advantages over conventional emulsions for certain commercial applications due to their optical clarity, high physical stability, and ability to increase the bioavailability of ...
Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

Hayaloglu, Ali Adnan; Demir, Nurullah (Wıley, 111 rıver st, hoboken 07030-5774, nj usa, 2016)

The paper reports the phenolic, anthocyanin, and volatile compounds and sensory characteristics of 12 cultivars of sweet cherries including cvs. Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, ...
Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan

Kocabey, N.; Yilmaztekin, M.; Hayaloglu, A. A. (Sprınger ındıa, 7th floor, vıjaya buıldıng, 17, barakhamba road, new delhı, 110 001, ındıa, 2016)

Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration ...
Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk

Hayaloğlu, Ali Adnan (Taylor & francıs ınc, 530 walnut street, ste 850, phıladelphıa, pa 19106 usa, 2017)

Bouhezza is an Algerian cheese, which is ripened in a goat-skin bag, called Chekoua. The aim of the study was to determine the protein profiles and aromatics, which contribute to sensory properties of Bouhezza cheese. The ...
The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

Bakirci, Sumeyra; Dagdemir, Elif; Boran, Osman Seracettin; Hayaloglu, Ali Adnan (Wıley, 111 rıver st, hoboken 07030-5774, nj usa, 2017)

In this study, the effect of pumpkin fibre (PF) on physicochemical, microbiological, rheological and microstructural characteristics of reduced-fat yogurt samples was investigated during storage. PF was added at three ...
Physico-chemical characteristic and fatty acids compositions of cottonseed oils

Yılmaztekin, Murat (Ankara unıv, fac agr, publ dept, dıskapı, ankara 06110, turkey, 2017)

In this study, three cotton genotypes of species Gossypium hirsutum L., Cukurova 1518, PAUM 15 and BA 119 were investigated for their some physicochemical properties of oils such as free fatty acids, peroxide value, iodine ...
Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

Gurkan, H.; Hayaloglu, A. A. (Taylor & francıs ınc, 530 walnut street, ste 850, phıladelphıa, pa 19106 usa, 2017)

Purple basil was used as powder or water extract forms in the manufacture of yogurt for possible contribution on its taste and flavour of yogurt. The volatiles were extracted by solid-phase micro-extraction and then ...
Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)

Bilenler, Tugca; Karabulut, Ihsan; Candogan, Kezban (Elsevıer scıence bv, po box 211, 1000 ae amsterdam, netherlands, 2017)

Starter cultures (Lactobacillus plantarum and Staphylococcus xylosus) were encapsulated by emulsion method using alginate-starch mixture to increase the live cell number when they used in the heat treated (at similar to ...
Determination of S alleles in Paviot x Levent apricot progenies by PCR and controlled pollination

Murathan, Zehra Tugba; Kafkas, Salih; Asma, Bayram Murat (Druckereı lıddy halm, backhausstrasse 9b, 37081 gottıngen, germany, 2017)

In this study, the sexual incompatibility of Paviot and Levent apricot parents and 89 F-1 (Paviot x Levent) progenies was determined by self-pollination experiments and S-allele-specific polymerase chain reaction (PCR) ...
Diversity on color and phenolic compounds in apricot fruits

Gundogdu, Muttalip; Ercisli, Sezai; Berk, Selma; Kan, Tuncay; Canan, Ihsan; Gecer, Mustafa Kenan (Sprınger, 233 sprıng st, new york, ny 10013 usa, 2017)

Turkey dominate world apricot production for a long time sharing 23% of world fresh apricot production and the country also realizes 82% of the total dried apricot trade of the world. In this study, phenolic compounds and ...

Now showing items 21-40 of 51

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