Browsing Gıda İşleme Bölümü by Issue Date
Now showing items 1-20 of 35
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Antifungal activity of olive leaf (Olea Europaea L.) extracts from the Trilye Region of Turkey
(Springer, 2006)Antimicrobial properties of olive leaf extract on some yeast were examined in this study. Fresh olive leaf extracts were prepared using various solvents (water, ethanol, acetone, ethyl acetate) in Soxhlet apparatus. ... -
Geleneksel bir peynirimiz: sepet peynirinin kimyasal ve mikrobiyolojik özellikleri
(2006)Sepet peyniri Ege bölgemize ait yarı-sert türde bir peynirdir. Aile içinde üretilen ve sadece yöresel pazarlarda satışı yapılan bazı peynir türlerimiz unutulmaya başlanmıştır. Süt ürünleri endüstrisi açısından bu şekilde ... -
İhracata yönelik hazırlanan bazı deniz ürünlerinin mikrobiyal özellikleri
(2007)Amaç:Günümüzde kum midyesi, deniz salyangozu, et karides, dondurulmuş sardalye türü deniz ürünleri İtalya, İspanya, Japonya ve Çin gibi ülkelere ihracatlarına bağlı olarak ekonomik yönden büyük önem kazanmışlardır. Yöntem: ... -
Characterization of mendo (Antriscus nemorosa) and Mentha species polyphenol oxidase
(Blackwell Publishing, 2008)Introduction: Polyphenol oxidases (PPO) (EC 1.14.18.1) are very important enzymes in food industry for their involvement in the enzymatic browning of edible plants. Herby cheese, a semi-hard, salty and herb added, is ... -
Safety management in producing hard raw milk cheese
(2009)Cheese is the most diverse group of dairy products and is, arguably, academically interesting and challenging. While many dairy products, if properly manufactured and stored, are biologically, biochemically and chemically ... -
Survival of some microorganisms in the presence of onion (allium cepa l.) extracts in vitro
(2009)By using disc diffusion assay, the antibacterial and anticandidal activities of extracts prepared from two varieties of onion (red and white) with water and different solvent extracts (ethyl alcohol, methyl alcohol, acetone ... -
Gıda kaynaklı bir patojen: Arcobacter
(2009)Camplylobacteraceae familyasına ait Gram negatif, zoonotik ve oksijene dirençli bir mikroorganizma olan Arcobacter 15 ºC’de gelişmesi, 42 ºC’de gelişmemesi, aerobik ortamda optimum olarak 30 °C’de gelişme göstermesi, %27-30 ... -
Control of some filamentous fungi and yeasts by dehydrated Allium extracts
(Birkhauser Verlag Ag, 2009)The antifungal activities of dehydrated garlic (Allium sativum L.), onion (Allium cepa L.) and leek (Allium porrum L.) against Aspergillus niger, Fusarium oxysporum, Candida albicans ATCC 10231 and Metschnikowia fructicola ... -
The effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of crottin de chavignol cheese
(Karger, 2009)In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N-2) ... -
Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of l. monocytogenes and C. albicans in apple-carrot juice
(Mary Ann Liebert, 2009)Food safety is a fundamental concern of both consumers and the food industry. The increasing incidence of foodborne diseases increases the demand of using antimicrobials in foods. Spices and plants are rich in essential ... -
Effectiveness of cymbopogon citratus l. essential oil to inhibit the growth of some filamentous fungi and yeasts
(Mary Ann Liebert Inc, 2009)Lemon grass (Cymbopogon citratus L.) oil has been known as having therapeutic and antibacterial properties, and its antifungal activity is currently the subject of renewed interest. This study aimed to verify the effectivenesses ... -
The changes of the chemical composition during processing three Turkish table olive cultivars (olea europea l.)
(Wiley-Blackwell, 2010)özet yok -
Determination of microbial contamination sources for use in quality management of cheese industry: "dil" cheese as an example
(Birkhauser Verlag Ag, 2010)The microbiological quality, safety and shelf-life of cheeses depend on manufacture and handling in an environment that meets basic standards for hygiene and the management of hygiene in the process. In this research ... -
Production of traditional Turkish mesir paste
(WFL Publ, 2010)Known today for its healing and nutritive characteristics, mesir paste was produced for the first time in Manisa in the 16(th) century during the Ottoman era. Water, sugar, citric acid and a variety of spices are used for ... -
Effect of onion (Allium cepa l.) extract on microbiological quality of refrigerated beef meat
(Wiley, 2010)The effect of onion (All turn cepa L.) extract on the fresh beef fillet meat was investigated. Beef fillet samples were cut into pieces and treated with 5, 10, 20 and 50 % onion-water extract (v/v) and stored in refrigeration ... -
Control of listeria monocytogenes in ground chicken breast meat under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of bay essential oil at 4 degrees c
(Karger, 2010)In this study the combined effect of bay (Laurus nobilis L.) essential oil (0.5% v/w) with modified atmosphere (MAP) (20%CO(2)/80%N(2)) and vacuum packaging in ground chicken breast meat stored at 4 degrees C was investigated. ... -
Purification and characterization of the olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolic
(Wiley-Blackwell, 2011)The importance of plantb-glucosidases to food quality is in factderived from their ability to hydrolyze flavor recursors, liberat-ing aglycone moieties that provide desirable organoleptic properties to plant-derived foods. ... -
Influence of packaging conditions on some microbial properties of minced beef meat at 4 degrees c storage
(Scientific Issues Natl Centre Agrarian Sciences,, 2011)In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO(2)/30% O(2) (MAP1); 50% O(2)/50% CO(2) (MAP2); 30% CO(2)/70% O(2) (MAP3); 50% ... -
Inhibitory effects of some plant essential oils against arcobacter butzleri and potential for rosemary oil as a natural food preservative
(Mary Ann Lıebert Inc, 2011)We investigated the inhibitory activity of commercially marketed essential oils of mint, rosemary, orange, sage, cinnamon, bay, clove, and cumin against Arcobacter butzleri and Arcobacter skirrowii and the effects of the ...
