Güncel Gönderiler: Gıda Mühendisliği Bölümü
Toplam kayıt 106, listelenen: 101-106
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Physicochemical, thermal, and sensory properties of blue corn (zea mays l.)
(Wiley, 2018)The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were ... -
Omega fatty acids in Turkish neotchihatchewia isatidea (boiss.) rauschert seed oil
(Innovhub Ssi-Area Ssog, 2018)Neotchihatchewia isatidea (Boiss.) Rauschert (family Brassicaceae) is an endemic plant in Turkey. The aim of this study was to evaluate the seeds of 33 different N. isatidea populations for their oil content and fatty acids ... -
Production of a minimally processed jelly candy for children using honey instead of sugar
(Elsevier Science, 2018)This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit ... -
Fatty acids profile and stability of Camelina (Camelina sativa) seed oil as affected by extraction method and thermal oxidation
(Innovhub SSI-AREA SSOG, 2018)Camelina (Camelina sativa) seed oil was extracted using two different methods including hexane extraction to obtain hexane-extracted oil (HEO) and cold pressing extraction to obtain cold-pressed oil (CPO). The major fatty ... -
Microbiological and chemical properties of wet tarhana produced by different dairy products
(Springer India, 2018)This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, ... -
Salmonella ve Shigella türlerinin gelişmesini engelleyen tıbbi bitkiler ve esansiyel yağlar
(2006)Salmonella ve Shigella bakterileri gıda kaynaklı zehirlenmelerden sorumlu patojen mikroorganizmalar arasındadır. Bu mikroorganizmaların kontrol altına alınmalarında kullanılan başlıca yöntemler; iyi bir hijyen uygulaması, ...
