Browsing Gıda Mühendisliği by Type "Article"

Now showing items 1-18 of 18

Analysis of volatile components of cape gooseberry (physalis peruviana L.) grown in turkey by HS-SPME and GC-MS

Yılmaztekin, Murat (HINDAWI LTD,, 2014)

Volatile components in cape gooseberry fruit at ripe stage were collected using headspace-solid phase microextraction, and analyzed by gas chromatography-mass spectrometry. Three solid phase microextraction fiber coatings ...
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

Şahingil, Didem; Hayaloğlu, Ali Adnan; Kırmacı, Huseyin A.; Özer, Barbaros; Şimsek, Osman (CAMBRIDGE UNIV PRESS, 2014)

The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined ...
Characterızatıon of potent aroma compounds of cape gooseberry (physalıs peruvıana l.) Fruıts grown ın antalya through the determınatıon of odor actıvıty values

Yılmaztekin, Murat (TAYLOR & FRANCIS INC, 2014)

This article presents the investigation of the aroma profile of cape gooseberry (Physalis peruviana L.) grown in Antalya, Turkey. The analyses were carried out by means of liquid-liquid extraction followed by gas ...
beta-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

Çakmakcı, Songül; Tahmas-Kahyaoglu, Deren; Erkaya, Tuba; Cebi, Kadir; Hayaloğlu, Ali Adnan (WILEY, 2014)

The purpose of this study was to enhance the color and sensory quality and -carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) ...
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

Şahingil, Didem; Hayaloglu, Ali A.; Şimsek, Osman; Özer, Barbaros (SPRINGER FRANCE, 2014-11)

The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three ...
Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

Temizkan, Riza; Yasar, Kurban; Hayaloglu, Ali A. (WILEY, 2014-12)

Kashar cheeses were manufactured from pure ovine (OV), bovine (BV) and caprine (CP) milk, and the chemical composition, cheese yield, proteolysis, hardness, meltability and volatile composition were studied during 90days. ...
The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk

Soltani, Mostafa; Guzeler, Nuray; Hayaloglu, Ali A. (CAMBRIDGE UNIV PRESS,, 2015)

Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2.5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and ...
Tıbbi Olarak Kullanılan Bazı Yabancı Ot Tohumlarının Çimlenmeleri Üzerine Farklı Uygulamaların Etkileri

Tursun, Ayşe Özlem; Dayısoylu, K. Sinan; Tursun, Nihat (KSÜ Doğa Bilimleri Dergisi, 2015)

Öz:Çalışma; Senecio vulgaris L., Taraxacum officinale L. ve Tragopogon pratensis L. tohumlarının çimlenmesi üzerine sıcaklık, bekleme süresi, pH, ışık ve tuzun etkilerini belirlemek amacıyla yapılmıştır. Çalışma sonucunda ...
Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoglan (Vitis vinifera L.) Grapes Grown in Arapgir, Turkey

Yılmaztekin, Murat; Kocabey, Nimet; Hayaloglu, Ali Adnan (WILEY, 2015)

Skin maceration is an essential winemaking technique that affects sensory properties and aroma of red wines. The aim of this study was to investigate aroma profiles of red wines made from cv. Karaoglan, a grape variety ...
Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

Kırmacı, Hüseyin; Hayaloğlu, Adnan; Özer, Barbaros; Atasoy, Ahmet Ferit; Levent, O. (TAYLOR & FRANCIS INC., 2015)

In the present study, the development of volatile flavor compounds in sheep's milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp. lactis 1B4, Lactococcus ...
Mulberry seed oil: A rich source of δ-Tocopherol

Durmaz, Gökhan; Yılmaz, Mehmet Ali (Springer Verlag, 2015)

In the present study, mulberry seed oil (MSO) samples obtained from seeds of different mulberry varieties as well as concentrated mulberry juice production waste (mulberry pomace) were investigated. Radical scavenging ...
Primary Biochemical Events During Cheese Ripening

Hayaloglu, A. A.; McSweeney, P. L. H. (CRC PRESS-TAYLOR & FRANCIS GROUP, 2015)
Seasonal variation in amino acid and phenolic compound profiles of three Turkish white wine grapes

Ünal, M. Ümit; Şener, Aysun; Şen, Kemal; Yılmaztekin, Murat (TUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY,, 2015)

Changes in amino acids and phenolic compounds in Emir, Narince, and Sultaniye grapes were monitored by high-performance liquid chromatography for two consecutive seasons. Seasonal and varietal variations in amino acid ...
How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions

Uluata, Sibel; McClements, D. Julian; Decker, Eric A. (AMER CHEMICAL SOC, 2015-02)

Lipid oxidation is a serious problem for oil-containing food products because it negatively affects shelf life and nutritional composition. An antioxidant strategy commonly employed to prevent or delay oxidation in foods ...
Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese

Çakmakci, Songül; Gurses, Mustafa; Hayaloglu, A. Adnan; Cetin, Bulent; Sekerci, Pinar; Dagdemir, Elif (TAYLOR & FRANCIS LTD, 2015-02)

Mould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This mixture is pressed into goat skins or plastic bags and is ...
Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

Hayaloglu, Ali Adnan; Demir, Nurullah (WILEY, 2015-03)

Physical characteristics, antioxidant activity and chemical constituents of 12 cultivars (Prunus avium L.) of sweet cherry (Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, ...
Physical Stability, Autoxidation, and Photosensitized Oxidation of omega-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

Uluata, Sibel; McClements, D. Julian; Decker, Eric A. (AMER CHEMICAL SOC,, 2015-10)

The food industry is interested in the utilization of nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural ...
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 ...

Now showing items 1-18 of 18

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