Browsing Mühendislik Fakültesi by Author "Öztürk, Mahpeyker"

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AIP Conference Proceedings

U. Gunay; Öztürk, Mahpeyker; Ercenk, Ediz; Yılmaz, Şenol; Ay Oral; Zbb Oral; M Sezer; Kol, Suat; Me Akoz (AMER INST PHYSICS, 2017)

In the current study, the effect of particle size and velocity on solid particle erosive wear properties of glass-ceramics produced from cast basalt was investigated. The samples sectioned as the size of 50 x 50 x 12 mm ...
Effect of Silybum marianum on acute hepatic damage caused by carbon tetrachloride in rats

Öztürk, Mahpeyker; Akdoğan, Mehmet; I. Keskin; A. N. Kisioglu; S. Oztas; Yıldız, Kenan (SCIENTIFIC PUBLISHERS INDIA, 2012)

The study was designed to test the efficiency of of Silybum marianum in different doses to treat carbon tetrachloride (CCl4) induced liver damage. Thirty-five Wistar albino rats were divided randomly into five groups as ...
Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese

Öztürk, Mahpeyker; S. Govindasamy-Lucey; J. J. Jaeggi; K. Houck; M. E. Johnson; J. A. Lucey (ELSEVIER SCIENCE INC, 2013)

A major problem with reduced-fat cheese is the difficulty in attaining the characteristic flavor and texture of typical full-fat versions. Some previous studies have suggested that high hydrostatic pressure (HHP) can ...
Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage

Öztürk, Mahpeyker; S. Govindasamy-Lucey; J. J. Jaeggi; M. E. Johnson; J. A. Lucey (ELSEVIER SCIENCE INC, 2018)

We proposed that the performance and sensory properties of reduced-Na, low-moisture, part-skim (LMPS) Mozzarella cheese could be extended by the application of high hydrostatic pressure (HHP) to cheese post-manufacture and ...
Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese

Öztürk, Mahpeyker; S. Govindasamy-Lucey; J. J. Jaeggi; M. E. Johnson; J. A. Lucey (ELSEVIER SCIENCE INC, 2015)

Low-sodium cheeses often exhibit an acidic flavor due to excessive acid production during the manufacturing and the initial stage of ripening, which is caused by ongoing starter culture activity facilitated by the low ...
The Effect of Impact Angle of the Particle on Solid Particle Wear Properties of Basalt Base Glass-Ceramics

Öztürk, Mahpeyker; U. Gunay; Ercenk, Ediz; Yılmaz, Şenol (POLISH ACAD SCIENCES INST PHYSICS, 2017)

In this study, the effect of impact angle of the particles on solid particle erosive wear properties of basalt base glass-ceramics used for industrial applications was investigated. Commercial basalt glass-ceramic materials ...