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Gıda Mühendisliği Bölümü
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Browsing Gıda Mühendisliği Bölümü koleksiyonudur. by Title

Browsing Gıda Mühendisliği Bölümü koleksiyonudur. by Title

Now showing items 1-20 of 34

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 ...
Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana-Turkey

Şen, Kemal (2021-07-01)

In this study, the effects of different altitudes on the physicochemical properties and aroma compounds of astragalus honey were investigated. As the altitude increased, the moisture content of honey samples decreased. ...
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 ...
Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions

Yıldız, Hilal; Ciniviz, Melike (Wiley, 2020-05-11)

Antioxidant activity, total polyphenol content (TPC) and phenolic acid profile of 30 kinds of lacto-fermented fruits and vegetables (pickle) were investigated in the present study. Pulp and juice portions of samples were ...
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, ...
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 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) ...
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 ...
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 ...
Ekstraksiyon koşullarının nar (Punica Granatum L.) çiçeği ekstraktlarının antioksidan aktivite ve toplam fenolik İçeriği üzerine etkisi

Özer, Cem Okan; Var, Ganime Beyzanur; Demir Özer, Ezgi (2021-07)

Bu çalışma kapsamında nar (Punica granatum L.) çiçeğinden farklı parametreler altında elde edilen ekstraktların antioksidan aktiviteleri ve toplam fenolik içerikleri üzerine ekstraksiyon koşullarının etkisi incelenmiştir. ...
Elucidation of phenolic profiling of cv. Antep Karasi grapes using LC-DAD-ESI-MS/MS

Şen, Kemal (2020-06-15)

Phenolic compounds are a large and complex group of chemical constituents found in red grapes and wines, which not only affect their quality, but also contribute to their beneficial health effects. Phenolic composition of ...
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 ...
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. ...
Glass transition and sorption properties of köftür: a dehydrated fruit-based product

Aktaş, Nesimi; Gerçekaslan, Kamil Emre (SCIELO, 2020-12)

This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be ...
Glass transition and sorption properties of köftür: a dehydrated fruit-based product

Aktaş, Nesimi; Gerçekaslan, Kamil Emre (2021)

This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 ...
Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Gerçekaslan, Kamil Emre (SCIELO, 2021-04-30)

The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning ...
Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production

Demir Özer, Ezgi; Özer, Cem Okan; Esen, Mustafa Kadir; İçigen, Melih (Elsevier, 2021-10)

Kalaba Yoghurt which is a traditional dairy product is produced from milk cream and in Kalaba Town, Avanos district of Nevşehir. In this study, it was aimed to investigate the possibilities of using Kalaba yoghurt as a ...
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 ...
Kalaba yoğurdu ile üretilen tiramisunun bazı özelliklerinin belirlenmesi

Demir Özer, Ezgi; Esen, Mustafa Kadir; İçigen, Melih; Özer, Cem Okan (2020-03-01)

Ülkemizde önemli bir yere sahip olan geleneksel gıdalara duyulan ilgi her geçen gün artmaktadır. Turistler tarafından ilgi odağı olan Kapadokya bölgesinde, geleneksel ürünler de önemli birer gastronomi unsurudur. Yöresel ...
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 ...