Browsing Mühendislik Fakültesi by Subject "Food Science & Technology"

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Acrylamide content of some Turkish traditional desserts

Kola, Osman; Duran, Hüseyin (WFL PUBL, 2012)

Turkish desserts are consumed in Turkey, Middle East and some parts of Europe. This study investigates acrylamide contents of some Turkish desserts and their raw materials which are possible sources. For this aim, LC-MSMS ...
Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam

Aysun Mete; Serap Cosansu; Coşansu Akdemir, Serap; Demirkol, Omca; Kamuran Ayhan (TAYLOR & FRANCIS INC, 2017)

56 lactic acid bacteria were isolated during shalgam fermentation and identified as Lactobacillus spp. (51 isolates), Lactococcus spp. (3 isolates), Streptococcus sp. (one isolate), and Leuconostoc sp. (one isolate). 53 ...
An assessment of the microbial quality of "doner kebab" during cold storage: Effects of different packaging methods and microwave heating before consumption

Haskaraca, Güliz; Nuray Kolsarici (WILEY, 2019)

In the current study, doner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial ...
Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria

Polat Yemiş, Gökçe; Kezban Candogan (KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2017)

Inhibitory effects of soy-protein edible coatings incorporated with 1, 2, or 3% of thyme or oregano essential oils (EOs) were determined against Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Staphylococcus ...
Antifungal, Mechanical, and Physical Properties of Edible Film Containing Williopsis saturnus var. saturnus Antagonistic Yeast

Çağrı Mehmetoğlu, Arzu; Karabulut, Gülşah (WILEY, 2018)

The molding of food products causing health risks is a main problem in the food industry. In this study, as an alternative solution for preventing mold growth, an antifungal edible film was developed by incorporating ...
Biologically important thiols in various organically and conventionally grown vegetables

Demirkol, Omca; Çağrı Mehmetoğlu, Arzu (VUP FOOD RESEARCH INST, BRATISLAVA, 2008)

Biothiols are well-known beneficial antioxidants that protect cells from oxidative damage that potentially leads to cancer and Alzheimer's disease. This study investigated and compared the levels of important biological ...
Biologically important Thiols in various vegetables and fruits

Demirkol, Omca (AMER CHEMICAL SOC, 2004)

Biological thiols are important antioxidants, and recent studies showed that their contents vary depending on the groups of foodstuffs. Therefore, we investigated the levels of some biological thiols in various vegetables ...
Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments

Öztürk Muti, Serpil (WILEY, 2009)

The aim of the present study was to investigate effects of debranching, autoclaving-storing cycles, and drying processes (oven-drying or freeze-drying) on RS contents, thermal, pasting, and functional properties of ...
Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments

Öztürk Muti, Serpil (WILEY, 2009)

The aim of the present study was to investigate effects of debranching, autoclaving-storing cycles, and drying processes (oven-drying or freeze-drying) on RS contents, thermal, pasting, and functional properties of ...
CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES

Kola, Osman (WILEY-BLACKWELL PUBLISHING, INC, 2009)

Verjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcik and Yediveren ...