Başlık için Gıda Mühendisliği Bölümü listeleme
Toplam kayıt 96, listelenen: 33-52
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Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
(Academic Press, 2017)In this study, the effect of steam explosion (SE) treatment on microstructure, enzymatic hydrolysis and baking quality of wheat bran was investigated. Coarse and fine bran were treated at different steam temperatures ... -
Effect of traditional processing steps on chemical and nutritional composition of leblebi
(Akademiai Kiado Rt., 2017)Turkey's and several Middle East countries' people consume "leblebi", which is a traditional snack food made from chickpea (Cicer arietinum L.). Leblebi processing steps caused significant decrease P<0.05) in moisture and ... -
The effects of ascorbic and cinnamic acid addition and different pasteurization parameters on the inactivation of alicyclobacillus acidoterrestris in apple juice
(2011)In this study, thermal inactivation parameters (z-, F- and D-values) of Alicyclobacillus acidoterrestris DSM 2498 strain, is an acidophilic, spore-forming microorganism that can survive typical pasteurization conditions, ... -
Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots
(ANKARA UNIV, FAC AGR, 2022)This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at ... -
Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
(2012)The central composite design with a quadratic model was used to investigate the effect of temperature (20-40°C) and transmembrane pressure (TMP) (100-300kPa) as well as pretreatment with gelatin and bentonite (0:0-300:1500mgL ... -
Effects of probiotic bacteria on the bioaccessibility of aflatoxin B1 and ochratoxin A using an in vitro digestion model under fed conditions
(Taylor and Francis, 2009)In the present study, we aimed at determining the release of aflatoxin B1 (AFB1) and ochratoxin A (OTA) from different food products in the gastro-intestinal tract in the absence and presence of probiotics, a possible ... -
Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability
(2019)Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions ... -
The efficacy of nanoemulsion-based delivery to improve vitamin D absorption: comparison of in vitro and in vivo studies
(Wiley-VCH Verlag, 2018)SCOPE: Vitamin D (VD) is a fat-soluble vitamin that has a wide range of skeletal and non-skeletal functions. Although it can be synthesized through sun exposure and obtained from fortified foods, VD inadequacy is epidemic ... -
Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties
(Wiley, 2019)In this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, ... -
Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality
(2020)Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) ... -
Evaluation of QuEChERS sample preparation and liquid chromatography-triple-quadrupole mass spectrometry method for the determination of 109 pesticide residues in tomatoes
(Elsevier Ltd, 2015)A multiresidue method based on modified QuEChERS (quick, easy, cheap, effective, rugged and safe) sample preparation, followed by liquid chromatography tandem mass spectrometry (LC–MS/MS) was developed and validated for ... -
Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability
(Academic Press, 2018)This study comprises laboratory-scale extraction of soluble ?-glucan (BG) from oat (16 and 32% BG) and barley (12 and 32% BG) fractions, investigation of chemical composition and stability of dispersions prepared from water ... -
Factors affecting the removal of aflatoxin M1 from food model by Lactobacillus and Bifidobacterium strains
(Taylor and Francis, 2008)This paper describes the ability of six dairy strains of Lactobacillus and Bifidobacterium to remove aflatoxin M1 (AFM1) from phosphate-buffered saline (PBS) and reconstituted milk. Bacteria were incubated in both PBS and ... -
Farklı kaynaklardan doğal renk maddesi üreten mikroorganizmaların izolasyonu, tanısı ve elde edilen pigmentlerin karakterizasyonu
(Gıda Teknolojisi Derneği, 2013)Bu çalışmada çeşitli kaynaklardan renk maddesi üreten mikroorganizmalar izole edilmiş ve uygun çözücüler kullanılarak renk maddeleri ortamdan ayrılmıştır. Çözünen renk maddeleri saflaştırılmış ve elde edilen renk maddelerine ... -
The fate of mycotoxins during thermal food processing
(2009)Mycotoxins are considered to be heat-stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature ... -
First report: Exposure estimates to ochratoxin a through wheat bread and rice intake in Turkey
(Academic Press, 2016)A total of 160 samples of fresh wheat bread and rice from Turkey were analysed for the presence of ochratoxin A (OTA). The samples were analysed using a high performance liquid chromatography coupled with fluorescence ... -
Foam stability of cloudy carrot juice: Effects of protein sources and foaming conditions
(Galati University Press, 2021)Carrot is an important crop by containing bioactive compounds such as carotenoids, vitamins and dietary fiber. But the shelf life of fresh carrot is limited due to its moisture content. The aim of this study was to evaluate ... -
Fourier dönüşümlü kızılötesi (FTIR) spektroskopisi ve gıda analizlerinde kullanımı
(Gıda Teknolojisi Derneği, 2014)Kızılötesi (IR) absorbsiyon spektroskopisi bir tür titreşim spektroskopisidir; IR ışınları molekülün titreşim hareketleri tarafından soğurulmaktadır. Her dalga boyunu ayrı ayrı tarama gerekmeksizin hızlı ve yüksek çözünürlükte ... -
Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains
(MDPI, 2024)Abstract: This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional ... -
Health risk assessment of selected pesticide residues in green pepper and cucumber
(Elsevier Ltd, 2018)This report describes levels of 170 pesticide residues in green pepper and cucumber marketed in Turkey. The report also comprises the outcome of the consumer risk assessment of selected pesticides. In total, 725 samples ...