Gıda Mühendisliği Bölümü: Güncel gönderi
Toplam kayıt 182, listelenen: 101-120
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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 ... -
Expansion In Chickpea (Cicer Arietinum L.) Seed During Soaking And Cooking
(Polish Acad Sciences, Inst Agrophysics, 2016)The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100 degrees C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in ... -
A Simple and Fast Method for Discrimination of Phage and Antibiotic Contaminants in Raw Milk By Using Raman Spectroscopy
(Springer India, 2018)Phage and antibiotic in raw milk poses significant risks for starter culture activity in fermented products. Therefore, rapid detection of phage and antibiotic contaminations in raw milk is a crucial process in dairy ... -
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 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 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 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 ... -
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 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 ... -
Dietary Salt Intake Is Related To Inflammation And Albuminuria In Primary Hypertensive Patients
(Nature Publishing Group, 2012)BACKGROUND/OBJECTIVES: In this study, we hypothesized that dietary salt intake may be related with inflammation and albuminuria independently from blood pressure (BP) in non-diabetic hypertensive patients. SUBJECTS/METHODS: ... -
Development Of Fats Based On Olive Oil By Chemical Interesterification And Its Utilization In Cookie Production
(Akademiai Kiado Zrt, 2018)Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO: TS: PO; 75: 15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified ... -
Computer Vision-Based Image Analysis For The Estimation Of Acrylamide Concentrations Of Potato Chips And French Fries
(Elsevier Sci Ltd, 2007)In this study, digital colour images of fried potato chips and french fries were analyzed to estimate acrylamide levels based on the correlation with analyses using liquid chromatography-mass spectrometry. In fried potato ... -
Comparison Of Media Performances For The Recovery Of Some Yeasts From Grape Juice
(Microbiol Res Foundation, 2005) -
Arpa Unu ve Çavdar Unu İlavesinin Buğday Unlarının Bazı Fiziksel, Kimyasal, Reolojik ve Ekmek Kalite Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)The aim of this study was to investigate dough rheological properties and bread quality characteristics of wheat flour supplemented with hulless barley and rye flours at different ratios. Hulless barley and rye flours were ... -
Meyve ve Sebze İşleme Teknolojisi
(Hacettepe Üniversitesi, 2006)İki cilt halinde hazırlanması öngörülen Meyve ve Sebze İşleme Teknolojisi kitabının 1. cildi olan Meyve ve Sebze Suları Üretimi başlıklı kitap Hacettepe Üniversitesi tarafından Ocak 2005 tarihinde yayımlanmıştır. 2. Cildi ... -
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 ... -
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 ... -
Saccharomyces cerevisiae DNA Barkodunun Belirlenmesi ve Veri Tabanının Oluşturulması
(Fen Bilimleri Enstitüsü, 2019)The aim of this project was to isolate and identify DNA barcodes of S. cerevisiae , which a model microorganism used in many traditional products, biotechnological processes and many researches, by using DNA barcoding ...
