Başlık için Gıda Mühendisliği Bölümü listeleme
Toplam kayıt 176, listelenen: 41-60
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Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch
(Taylor & Francis Inc, 2007)In this study effects of acid hydrolysis, autoclaving and storage (95 degrees C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS preparations were ... -
Effect Of Chitosan-Ascorbic Acid Coatings On The Refrigerated Storage Stability Of Fresh-Cut Apples
(2019)Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve ... -
Effect of Double Emulsion Technique and Utılızatıon of Buttermilk Powder as Emulsifier on Ice Cream Quality
(Fen Bilimleri Enstitüsü, 2023)Ice cream product is a remarkably intricate physicochemical system emerges, comprising partially frozen foam, ice crystals, emulsified oil, a blend of true and colloidal solutions, and a liquid phase. This multifaceted ... -
Effect of High Hydrostatic Pressure on Background Microflora and Furan Formation in Fruit Pur,E Based Baby Foods
(Springer India, 2018)The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a ... -
Effect of Proteın Polyphenol Interaction on The Physicochemical Properties of Set Type Yogurt and on the Digestibility of Milk Proteins
(Fen Bilimleri Enstitüsü, 2017-01)The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ... -
Effect Of Proteın Polyphenol Interaction On The Physicochemical Propertıes Of Set Type Yogurt And On The Digestibility Of Milk Proteıns
(Fen Bilimleri Enstitüsü, 2017-01)The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ... -
Effect of Roasting on the Formation of Maillard Reaction Products in Sesames
(Fen Bilimleri Enstitüsü, 2019)Sesame seed is highly susceptible to chemical changes because of consisting especially high lipid content and various amino acids. Among these chemical reactions, Maillard reaction is of great importance during roasting ... -
Effects Of Different Fermentation Conditions On Growth And Citric Acid Production Kinetics Of Two Yarrowia Lipolytica Strains
(Croatian Soc Chemical Engineering Technology, 2010)In this study, effects of initial pH, temperature, initial ammonium chloride concentration and initial concentration of various minerals on growth and citric acid production kinetics of two Yarrowia lipolytica strains were ... -
Effects Of Fatty Acid Addition On The Physicochemical Properties Of Corn Starch
(Taylor & Francis Inc, 2014)The effect of addition of six fatty acids (stearic, palmitic, myristic, oleic, palmitoleic, and myristoleic acid) on the gelatinization, glass transition, and retrogradation properties of corn starch as well as their ... -
Effects Of Filtration Process And Storage Time On The Chemical Changes And Sensory Properties Of Olive Oil Extracted From Turkish Uslu Cultivar
(2019)Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from ... -
Effects of Infrared Treatments on Some Constituents, Functional Properties and Mucilage Properties of Chia Seed
(Fen Bilimleri Enstitüsü, 2023-07-07)Chia seed (Salvia hispanica) has high nutritional value and positive effect on health due to its protein and total dietary fiber contents, phenolic compounds, and essential oils. Mucilage extracted from chia can be used ... -
Effects Of Irradiation On Protein Electrophoretic Properties, Water Absorption And Cooking Quality Of Dry Bean And Chickpea
(Karger, 2004)Effects of gamma-irradiation at doses of 1, 5, 10 kGy on electrophoretic patterns of insoluble proteins, water absorption properties and cooking quality of dry bean and chickpea samples were investigated. SDS-PAGE patterns ... -
Effects Of Ph And Temperature On Growth And Glycerol Production Kinetics Of Two Indigenous Wine Strains Of Saccharomyces Cerevisiae From Turkey
(2008)The study was performed in a batch system in order to determine the effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine yeast strains Saccharomyces cerevisiae Kalecik 1 and Narince ... -
Effects of Some Soy Products on Rheological, Functional and Sensory Propertıes of Milk Chocolate
(Fen Bilimleri Enstitüsü, 2019-08-07)Today, different types of diets and food products are of great interest. Soy chocolate, which is one of these products, is produced in various countries and there is not much research on the effect of the soy products on ... -
Ekstrüzyon Pişirmenin Maillard Reaksiyonu Üzerine Etkileri
(Fen Bilimleri Enstitüsü, 2013)In this study, effects of system parameters and ingredients used in product formulations on Maillard reaction during extrusion cooking were investigated. Different formulations were prepared by using reducing sugars ... -
Ekşi Hamurlardan İzole Edilen Lactobacıllus Brevis ve Lactobacıllus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)Nowadays, the interest in safe products is increasing due to the increasing awareness of consumers and the desire of consumers to consume healthier products. Industrially, the long shelf life of foods provides benefits to ... -
Elektroeğrilmiş Polivinil Alkol/Selüloz Asetat Hibrit Fiberlere Probiyotik Enkapsülasyonu
(Fen Bilimleri Enstitüsü, 2020)The importance of intestinal health has been getting attention in recent years. Probiotic microorganisms are known to be very important for intestinal health. Although these microorganisms affect the health positively, ... -
Emulsion And Pasting Properties Of Resistant Starch With Locust Bean Gum And Their Utilization In Low Fat Cookie Formulations
(Taylor & Francis Inc, 2008)In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was ... -
Enzime Dirençli Nişasta İlavesinin Galeta Unundan Üretilen Ekstrüzyon Ürünlerinin Fiziksel ve Kimyasal Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2018-06)In the first part of this study, extrudates were produced from both bread wheat flour and bread crumbs obtained from the breads produced by using the same wheat flour. Three different feed moisture contents (13, 15 or 17%) ...