Browsing Gıda Mühendisliği Bölümü Yayın Koleksiyonu by Title
Now showing items 1-20 of 55
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Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions
(Blackwell Publishing Inc., 2021)Agglomeration process improves instant properties of powders and increases consumer appreciation, reduces losses during production, and facilitates the processability of these powders in the industry. Mushroom powders (MP) ... -
Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing
(Blackwell Publishing Ltd, 2016)In this study, 10 cig kofte samples collected from different producers were analyzed. Dry matter, pH and water activity values were in the range of 34.13-53.40%, 4.67-5.03 and 0.934-0.967, respectively. Major fatty acids ... -
Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins
(Elsevier, 2020)The ability of high-pressure homogenization (HPH) to modify the functional, structural and rheological properties of lentil protein isolate (LPI) suspensions were investigated. Protein patterns remained unchanged with HPH ... -
Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
(Elsevier Sci Ltd, 2019)The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for ... -
Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
(Springer, 2018)Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which ... -
Barley flour addition decreases the oil uptake of wheat chips during frying
(Wageningen Academic Publishers, 2015)In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced and some physicochemical and textural properties, fatty acid composition and sensory quality ... -
Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period
(Codon Publications, 2016)In the present study, response surface methodology was conducted for the determination of effects of some phenolics (gallic acid, ellagic acid and quercetin) on the major fatty acid composition of vegetable oil prepared ... -
Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh-cut quince fruit (Cydonia oblonga Mill.)
(Wiley, 2019)The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 degrees C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic ... -
Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains
(Taylor & Francis Ltd, 2017)Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Gune variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and ... -
Convective Drying Kinetics and Quality Parameters of European Cranberrybush
(2018)In this research, the effects of convective drying (60, 70, 80 and 90 °C) techniques on the drying kinetics, color, antioxidant capacity and total phenolic content of European cranberrybush were investigated in detail. To ... -
Determination of antimicrobial activities of different flower honeys
(Bursa Uludag University, 2020)Honey is highly nutritious, and a functional food rich in bioactive components. The biological activity of honey differs according to its botanical origin, geographic properties, and climate characteristics. Therefore, it ... -
Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development
(John Wiley and Sons Inc, 2021)A new cocoa carob cream was developed and textural, rheological, and sensorial characteristics of the product were investigated. Three different carob flour (7.5%, 10%, and 12.5%) and palm stearin/palm olein mixture ratios ... -
Effect of apple fibre on textural and relaxation properties of wheat chips dough
(Wageningen Academic Publishers, 2016)In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture ... -
Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone
(Academic Press, 2021)In this study, high pressure homogenized (HPH) hazelnut beverage samples were acidified with glucono-?-lactone (GDL) and rheological, structural and gel strength properties of the cold-set gels were characterized. Hazelnut ... -
Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage
(Wageningen Academic Publishers, 2019)The aim of this study was to investigate the effect of low (65, 72 and 85 degrees C) and high (105, 110 and 115 degrees C) temperature heat treatment on the microbiological, physical and chemical properties of high pressure ... -
Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar
(Elsevier, 2020)The effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different ... -
The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds
(Wiley, 2019)The study was conducted to examine the effect of ultrasound (US) pretreatment on physical and chemical/nutritional attributes of freeze-dried quince slices. The quince fruits were washed, hand-peeled and cut with a dimension ... -
Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021)As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in ... -
Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies
(Korean Society Food Science & Technology-Kosfost, 2019)In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods ... -
Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples
(Bellwether Publishing, Ltd., 2021)This work was undertaken to evaluate the impact of high-intensity ultrasound (HUS) pre-treatment on some quality characteristics of convective-dried (CVD) quince fruit pieces at different temperatures (50, 60, 70, and 80 ...
