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Mühendislik ve Mimarlık Fakültesi / Faculty of Engineering and Architecture
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Yayın tarihine göre Gıda Mühendisliği Bölümü koleksiyonudur. listeleme

Yayın tarihi için Gıda Mühendisliği Bölümü koleksiyonudur. listeleme

Toplam kayıt 34, listelenen: 1-20

Sonraki Sayfa

Determination of changes in some characteristics of persimmon during dehydration at different temperatures

Akyıldız, Asiye; Aksay, Salih; Benli, Hakan; Kıroğlu, Feyza; Fenercioğlu, Hasan (Elsevier, 2004)

Persimmon fruits of Turkay variety having high tannin content with an astringent taste were sliced and dipped in water (control) and SO2 solution prior to drying. Dehydration at 60, 75 and 90 °C were completed in 11, 8 and ...
Effects of ozone treatment on microflora of dried figs

Öztekin, Serdar; Zorlugenç, Bülent; Kıroğlu Zorlugenç, Feyza (Elsevier, 2006-08-01)

Ozone application to control odour, bacteria, germ, virus and mould is widely used in many fields of food processing. To inactivate microbial flora on dried figs ozone was applied in gas form for three and five hours at 5 ...
Ozon uygulamasının kuru incirde mikrobiyel flora aflatoksin b1 ve değirmen güvesi (ephestia kühniella zeller) üzerine etkileri

Öztekin, Serdar; Işıkber, Ali Arda; Zorlugenç, Bülent; Kıroğlu Zorlugenç, Feyza; Ulusoy, Rıfat; Satar, Serdar; Evliya, Bülend; Fenercioğlu, Hasan (Dergipark, 2007)
Changes in color and total phenolic content of different cultivars of persimmon during dehydration

Akyıldız, Asiye; Kıroğlu Zorlugenç, Feyza; Benli, Hakan; Fenercioğlu, Hasan; Aksay, Salih (Berkeley Electronic Press, 2008-07-01)

Changes in color and total phenolic content of different persimmon varieties (Türkay, Hachia, Morali and Fuyu) are investigated during dehydration. In all varieties, L* values were decreased during dehydration. Fresh and ...
The influence of gaseous ozone and ozonated water on microbial flora and degradation of aflatoxin B1 in dried figs

Zorlugenç, Bülent; Kıroğlu Zorlugenç, Feyza; Öztekin, Serdar; Evliya, İbrahim Bülend (2008-12)

In this study, the effectiveness of gaseous ozone and ozonated water on microbial flora and aflatoxin B1 content of dried figs were investigated. After dried figs were exposed to13.8 mg L−1 ozone gas and 1.7 mg L−1 ozonated ...
Kozan misket çeşidinden elde edilen portakal suyunun glikozid yapılı bağlı aroma maddelerinin katı faz ekstraksiyon ve GC-MS-FID tekniğiyle belirlenmesi

Şen, Kemal (2015-04-30)
The effects of regulated deficit irrigation on yield and certain fruit characteristics of tomato (Solanum lycopersicon mill)

Çömlekçioğlu, Nuray; Şimşek, Mehmet; Hayoğlu, İbrahim Abdülhey; Kıroğlu Zorlugenç, Feyza (2016-01-06)

Studies on effective use of water resources for sustainable agricultural production are necessary to achieve the required food production to meet the growing demand in the world. This study was conducted, under the field ...
Pastörizasyon işleminin kozan misket portakalından elde edilen meyve suyunun aroması üzerine etkisi

Şen, Kemal (2016-05-05)
Kabak çekirdeği yağı kullanımının keklerde bazı kalite kriterleri üzerine etkisi

Gerçekaslan, Kamil Emre; Seçen, Selçuk Mustafa (2016-11)

Bu çalışmada fonksiyonel özellikleri bir çok araştırmada tespit edilen kabak çekirdeği yağının kek üretiminde kullanım imkanları araştırılmış ve bu şekilde kabak çekirdeği yağının fonksiyonelliğinin keke aktarılarak kekin ...
Fermente et model sistemi içerisinde kuşburnu (rosa canina l.) meyvesi kullanımı

Özer, Cem Okan (Gıda Dergisi, 2017-04-14)

Bu çal›flmada, taze ve kurutulmufl kuflburnu ilavesinin fermente et model sisteminde fizikokimyasal ve mikrobiyolojik özellikler üzerine etkisi incelenmifltir. Araflt›rma bulgular› taze ve kurutulmufl kuflburnu ilavesinin ...
The effects of the usage of β-glycosidase enzyme on the aroma of fruit juice obtained from kozan muscatel orange

Şen, Kemal (2017-05-17)
Mineral Content, Antioxidant and Antimicrobial Activities of Some Vitis Vinifera L. Leaves

Yildiz, Hilal (The Second Japan – Turkey International Symposium on Pharmaceutical and Biomedical Sciences, 2017-09-12)

Grapevine, which has an important place among our agricultural products due to different evaluation forms, also makes a great contribution to the national economy. The value of grapes increased thanks to their importance ...
Keçiboynuzu unu ilavesinin kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkisi

Gerçekaslan, Kamil Emre; Boz, Hüseyin (2018)

Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini değerlendirmektir. Kek formülasyonundaki kakao yerine %0-20-40-60 ve 80 oranlarında keçiboynuzu unu kullanılmış ...
The determination of some physical and chemical properties of bread wheat cultivars harvested in nevşehir and their flours

Gerçekaslan, Kamil Emre (2018-04)

In this study, some quality characteristics of bread wheats cultivated in Nevşehir and flour obtained from these wheats were investigated. For this purpose, a total of 15 wheat samples were collected from 9 different bread ...
Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage

Özer, Cem Okan; Yuca, Bilal; Topçu, İbrahim; Kılıç, Birol; Başyiğit Kılıç, Gülden; Yağcılar Aydemir, Hatice (Springer, 2019)

The objective of this study was to investigate the effects of added beta-glucan (β-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced ...
Effect of pregelatinization and retrogradation on some physicochemical changes of wheat-potato starches

Aktaş, Nesimi; Gerçekaslan, Kamil Emre (2019)

The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) ...
Geleneksel bir Kapadokya ürünü sızgıt: Geleneksel ve ticari üretimdeki farklılıklar

Zorlugenç, Bülent; Seçen, Selçuk Mustafa; Özer, Cem Okan; Demir Özer, Ezgi (TURKISH JOURNAL of AGRICULTURAL and NATURAL SCIENCES, 2019-06-20)

Sızgıt which is consumed likely and frequently a traditional meat product producing by Cappadocian people. This study aims to determine the physicochemical and microbiological properties of traditional and commercial Sızgıt. ...
Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20–961 and L. plantarum DSM2601 in semi-dry fermented sausage

Özer, Cem Okan (2020)

The aim of this study was to utilize optimized processing conditions to obtain the highest conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L. plantarum AB20–961 and L. plantarum DSM ...
Effect of potato flour substıtute to wheat flour on the physıcal qualıty propertıes of cupcake

Gerçekaslan, Kamil Emre; Boz, Hüseyin (Gıda Teknolojisi Derneği, 2020)

In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, ...
Effect of potato flour substıtute to wheat flour on the physical quality properties of cupcake

Gerçekaslan, Kamil Emre; Boz, Hüseyin (Gıda teknolojisi derneği, 2020)

In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, ...