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Browsing MF, Gıda Mühendisliği, Makale Koleksiyonu by Submit Date

Browsing MF, Gıda Mühendisliği, Makale Koleksiyonu by Submit Date

Now showing items 1-20 of 51

Chemical composition of apricots affected by fruit size and drying methods

Karabulut, Ihsan; Bilenler, Tugca; Sislioglu, Kubra; Gokbulut, Incilay; Ozdemir, Ibrahim Sani; Seyhan, Ferda; Ozturk, Kadir (İnönü Üniversitesi, 2018)

Combined practice of sulfuration and drying is widely applied for extending shelf life of fruits. The differences in fruit size are not taken into consideration during these applications and during fresh fruit consumption. ...
Characterisation of macedonian white-brined cheese: effect of raw or heat-treated caprine milk

Sulejmani, Erhan I.; Hayaloglu, Ali A. (Wıley, 111 rıver st, hoboken 07030-5774, nj usa, 2018)

This research analysed the use of raw and pasteurised milk in the production of Macedonian white caprine milk cheese. Pasteurisation resulted in a considerable decrease in the nitrogen fractions, urea-polyacrylamide gel ...
Effect of fruit canopy positions on the properties of apricot (prunus armeniaca l.) Varieties

Karabulut, Ihsan; Bilenler, Tugca; Sislioglu, Kubra; Gokbulut, Incilay; Seyhan, Ferda; Ozdemir, Ibrahim Sani; Ozturk, Bulent (Wıley, 111 rıver st, hoboken 07030-5774, nj usa, 2018)

Effect of fruit position in the tree on properties of two commercially important apricot varieties (Hachalilolu and Kabaa) was investigated. Principal component analysis separated apricots based on their variety and canopy ...
Effect of fruit maturity level on quality, sensory properties and volatile composition of two commonapricot (prunus armeniaca l.) Varieties

Karabulut, Ihsan; Gokbulut, Incilay; Bilenler, Tugca; Sislioglu, Kubra; Ozdemir, Ibrahim Sani; Bahar, Banu; Celik, Belgin; Seyhan, Ferda (Sprınger ındıa, 7th floor, vıjaya buıldıng, 17, barakhamba road, new delhı, 110 001, ındıa, 2018)

The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (HacA +/- haliloglu and KabaaAYA +/-). The soluble solid content was ...
Effect of processing parameters on some physicochemical properties, sugar profile and rheologicalcharacterization of apricot sauce

Levent, Okan; Alpaslan, Mehmet (Sprınger, 233 sprıng st, new york, ny 10013 usa, 2018)

In this study, effects of processing parameters including blanching temperature, time and sieve diameter on some physicochemical and rheological properties and sugar profile of apricot sauce were investigated. Eight apricot ...
Influence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile of kefir

Hayaloglu, Ali Adnan (WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA, 2018)

The angiotensin-converting enzyme (ACE)-inhibitory activities, peptide profiles and organic acid contents in kefir produced by kefir grains plus lactic acid bacteria as adjunct cultures were determined. All the kefir samples ...
Microbial foodborne diseases

Ünüvar, Songül (ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, 24-28 OVAL ROAD, LONDON NW1 7DX, ENGLAND, 2018)
Thermal oxidation kinetics of refined hazelnut oil

Solak, Rukiye; Turan, Semra; Kurhan, Sebnem; Erge, Hande S.; Karabulut, Ihsan (Wıley, 111 rıver st, hoboken 07030-5774, nj usa, 2018)

In this study, oxidation kinetics of refined hazelnut oil heated at the temperature range from 80 to 180 degrees C was evaluated. The changes in peroxide value, p-anisidine value, polymer triglyceride content, -tocopherol ...
Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk

Hayaloglu, Ali Adnan (TAYLOR & FRANCIS INC, 530 CEVİZ SOKAK, STE 850, PHILADELPHIA, PA 19106 ABD, 2018)

The objective of this work was to characterize the traditional cheese, Bouhezza made with raw goat's milk. There were three cheese making performed; two at the laboratory scale (FH1, FH2) and one in a farm (FH3). The ...
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 ...
Essential Oil Constituents of Tanacetum cilicicum: Antimicrobial and Phytotoxic Activities

Ulukanli, Zeynep; Demirci, Salih; Yilmaztekin, Murat (wıley-hındawı, adam house, 3rd fl, 1 fıtzroy sq, london, wıt 5he, england, 2017)

Aerial parts of Tanacetum cilicicum were hydrodistillated for 3 h using Clevenger. Essential oil (EO) yield was 0.4% (v/w). According to the GC/MS analyses, EO of T. cilicicum consisted of monoterpenes [alpha-pinene (2.95 ...
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 ...
Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

Korkmaz, Aziz; Hayaloglu, Ali Adnan; Atasoy, Ahmet Ferit (Elsevıer scıence bv, po box 211, 1000 ae amsterdam, netherlands, 2017)

Volatile organic compounds (VOC) in fresh Capsicum annuum (FRC), red pepper flakes (RPF), industrial (INI), and traditional (TRI) isot spices were quantitatively analyzed by means of solid-phase micro extraction (SPME) ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...

Now showing items 1-20 of 51

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Browsing MF, Gıda Mühendisliği, Makale Koleksiyonu by Submit Date

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