Güncel Gönderiler: Gıda Mühendisliği-Makale Koleksiyonu
Toplam kayıt 91, listelenen: 81-91
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The potential use of probiotic strains lactobacillus acidophilus nrrl b 4495, bifidobacterium bifidum nrrl b41410 in "lor whey cheese" and the effects on sensory properties
(Termedia Publishing House Ltd, 2017)"Background. In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifidobacterium ... -
The prevalence of major foodborne pathogens in ready-to-eat chicken meat samples sold in retail markets in Turkey and the molecular characterization of the recovered isolates
(Elsevier Science Bv, 2017)The aims of the present study were to evaluate the prevalence of Arcobacter spp., Campylobacter spp., Listeria spp., and Salmonella spp. in heat-processed ready-to-eat (RTE) chicken products manufactured by various companies ... -
Fatty acids and tocopherols of Turkish Salvia fruticose, Salvia tomentosa, Stachys aleurites and Stachys cretica subsp. Anatolica seed oils
(Innovhub Stazione Sperimentale per le Industrie, 2018)Salvia fruticosa, Salvia tomentosa, Stachys aleurites, and Stachys cretica subsp. anatolica species are members of the Lamiaceae family. Oil content, fatty acids, and the tocopherol composition of seed oils from these ... -
The stages of candied chestnut production and the influence of the sorbitol used on their properties
(Wageningen Academic Publishers, 2018)Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied ... -
Novel debittering process of green table olives: application of -glucosidase bound onto superparamagnetic nanoparticles
(Taylor & Francis Ltd, 2018)In this work, the olive -glucosidase (-glu) enzyme was immobilized onto superparamagnetic nanoparticles (SPMNs). Moreover, immobilized enzyme was also used for the debittering process for natural edible olives from Edremit, ... -
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, ...
