Mühendislik Fakültesi: Recent submissions

Now showing items 701-720 of 2863

Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry

Ayca Aydogdu; Eda Yildiz; Ayhan, Zehra; Yildirim Aydogdu; Gulum Sumnu; Serpil Sahin (PERGAMON-ELSEVIER SCIENCE LTD, 2019)

As an alternative to oil based materials, there is a demand for easily degradable packaging materials. With this regard, the objective of this study is to produce bilayer nanofiber sheets composed of Poly (lactic acid) ...
Physicochemical Properties, Modifications, and Applications of Resistant Starches

Öztürk Muti, Serpil; Mutlu, Selime; Mtps Clerici; M Schmiele (ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, 2019)
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing

Yıldız, Semanur; Yıldız, Semanur; Prashant Raj Pokhrel; Sevcan Unluturk; Gustavo Barbosa-Canovas (ELSEVIER SCI LTD, 2019)

Industrial relevance: Consumers have an increasing interest towards fresh-like food products with desirable nutritional and sensorial attributes. High pressure, ultrasound and pulsed electric field are three relevant novel ...
Incidence of aflatoxin M1 contamination in milk, white cheese, kashar and butter from Sakarya, Turkey

Öztürk Yılmaz, Suzan; Alev Altinci (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2019)

The purpose of this research is to determine the incidence and occurrence of aflatoxin M1 (AFM1) in 104 samples of milk, white cheese, kashar and butter in Sakarya, Turkey. Followed by immunoaffinity column (IAC) purification, ...
Effects of edible coating containing Williopsis saturnus var. saturnus on fungal growth and aflatoxin production by Aspergillus flavus in peanuts

Tugce Ulutasdemir; Çağrı Mehmetoğlu, Arzu; Çağrı Mehmetoğlu, Arzu (WILEY, 2019)

Production of aflatoxin by Aspergillus flavus in peanuts is both a health hazard and major problem. This study investigated the ability of a whey protein concentrate (WPC)-based edible coating containing Williopsis saturnus ...
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 ...
Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

Nesrin Ozsarac; Nuray Kolsarici; Eda Demirok Soncu; Haskaraca, Güliz (TAYLOR & FRANCIS LTD, 2019)

This study was designed to determine the formation of heterocyclic aromatic amines (HCAs) in two different types of doner kebab (yaprak doner-YD or mix doner-MD) cooked with different cooking methods (gas or electric) at ...
Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

Serap Cosansu; Coşansu Akdemir, Serap; Coşansu Akdemir, Serap; Vijay K. Juneja; Marangeli Osoria; Sudarsan Mukhopadhyay (ELSEVIER SCIENCE BV, 2019)

The heat resistance (57.5-65 degrees C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0-3% grape seed extract (GSE) was quantified. The surviving ...
Effect of microwave cooking on foodborne pathogens in fish

Safak Ulusoy; Didem Ucok Alakavuk; Suhendan Mol; Serap Cosansu; Coşansu Akdemir, Serap (WILEY, 2019)

Considering the popular use of microwave ovens to prepare foods, inhibitory effect of microwave cooking on foodborne pathogens was studied. Whiting and salmon blocks were inoculated either with E. coli O157:H7, Staphylococcus ...
Determination of Antifungal Effect of Edible Coatings Containing Williopsis saturnus var. saturnus Against Yeast and Mold Growth on Kashar Cheese

Ilknur Civelek; Çağrı Mehmetoğlu, Arzu; Çağrı Mehmetoğlu, Arzu (WILEY, 2019)

One of the most important problems of Kashar cheese producers is mold and yeast spoilage during storage. Williopsis saturnus var. saturnus killer yeast has been reported to have an antagonistic effect on mold and yeast ...
The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed doner kebabs

Haskaraca, Güliz; Haskaraca, Güliz; Vijay K. Juneja; Sudarsan Mukhopadhyay; Nuray Kolsarici (ELSEVIER SCI LTD, 2019)

The heat resistance (57.5-65 degrees C) of Listeria monocytogenes in vacuum packaged, cook-in-bag, doner kebabs that included 0.5 or 1% grapefruit seed extract (GSE) was determined. The packages were processed to an internal ...
Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses

Kılıç Kanak, Eda; Suzan Ozturk Yilmaz (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2019)

In this study, 21 traditionally made cheeses were used. A total of 150 lactic acid bacteria (LAB) isolates were obtained from cheeses. 100 of them were identified at genus levels as Leunoconostoc (10), Lactobacillus (46) ...
EFFECTS OF SOME RHIZOBACTERIA AND INDOLE-3-BUTYRIC ACID ON ROOTING OF BLACK AND WHITE MULBERRY HARDWOOD CUTTINGS

H. Zenginbal; Demir, Taki (PAKISTAN AGRICULTURAL SCIENTISTS FORUM, 2018)

This research was conducted to determine the effects of treatments with indole-3-butric acid (0, 2, 4 and 6 g l(-1) IBA) and plant growth promoting rhizobacteria (PGPR) (Burkholderia gladii-BA7, Bacillussubtilus-OSU142 and ...
PRODUCTION AND CHARACTERIZATION OF ACTIVATED CARBON PREPARED FROM ORANGE PULP AND UTILIZATION FOR THE REMOVAL OF PHOSPHATE IONS

T. Ennil Bektas; Angın, Dilek; Sinem Gunes (PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2018)

In this study, the use of activated carbon prepared from orange (Citrus sinensis L.) pulp by chemical activation has been investigated as an ideal alternative to the current expensive methods of removing phosphate ions. ...
Evaluation of antimicrobial activities of Satureja hortensis L.

Öztürk Yılmaz, Suzan (ELSEVIER SCI IRELAND LTD, 2003)
Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study

Eda Demirok Soncu; Haskaraca, Güliz; Haskaraca, Güliz; Nuray Kolsarici (SPRINGER, 2018)

This study investigated the acrylamide (AA) and heterocyclic aromatic amines (HAAs) exposure, according to age groups, estimated using a food frequency questionnaire study in combination with analytical data on AA and HAAs ...
Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey

Seyma Seniz Ersoz; Coşansu Akdemir, Serap (KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2018)

The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food ...
Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract

Coşansu Akdemir, Serap; Vijay K. Juneja (ELSEVIER SCI LTD, 2018)

The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 degrees C with or without GSE present. Lag ...
Antibacterial Activities of Red Colored Radish Types (Raphanus sativus L.)

Haluk Caglar Kaymak; Öztürk Yılmaz, Suzan; Sezai Ercisli; Ismail Guvenc (ARS DOCENDI, 2018)

The root parts of red skin colored radish cultivars cv. Antep and cv. Cherry Belle which are belongs to Raphanus sativus L. were harvested from Erzurum region of Turkey and their methanol extracts were evaluated for ...
Survival kinetics of heat-stressed Escherichia coli O157:H7 and Listeria monocytogenes cells as post-fermentation contaminants in kefir during Check refrigerated storage

Cosansu, S; (ELSEVIER SCIENCE BV, 2018)

The survival kinetics of heat-adapted (43 degrees C 18 h, 45 degrees C 18 h) and heat-shocked (45 degrees C 2 h) Escherichia coll. O157:H7 and Listeria monocytogenes cells inoculated into kefir was investigated during ...