Gıda Mühendisliği / Food Engineering: Recent submissions

Now showing items 101-120 of 371

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 ...
Effects of Cultural Conditions on Exopolysaccharide Production by Bacillus sp ZBP4

Erdi Ergene; Avcı, Ayşe (ANKARA UNIV, FAC AGR, 2018)

Microbial exopolysaccharides (EPSs) are of great interest for the application in various industries due to their gelling, stabilizing, emulsifying, and antioxidant properties. In the present study. EPS production of 12 ...
Synthesis and biological activities of diflunisal hydrazide-hydrazones

Sg Kucukguzel; A Mazi; Şahin, Fatih; Öztürk Yılmaz, Suzan; J Stables (ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER, 2003)
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 ...
Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry

Ayar, Ahmet; Sıçramaz, Hatice; Öztürk Muti, Serpil; Öztürk Yılmaz, Suzan (WILEY, 2018)

The objective of this study was to investigate the effects of adding dietary fibre-rich by-products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)- and grain (rice, corn, sunflower, barley)-based ...
Food safety challenges associated with traditional foods of Turkey

Çağrı Mehmetoğlu, Arzu; Çağrı Mehmetoğlu, Arzu (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2018)

Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different ...
Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology

Mutlu, Selime; Kevser Kahraman; Sebnem Severcan; Öztürk Muti, Serpil (SPRINGER, 2018)

Response surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2-4 min) and power (20-100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) ...
Biosynthesis of silver nanoparticles using novel Bacillus sp SBT8

Tugce Yurtluk; Akçay, Fikriye Alev; Avcı, Ayşe (TAYLOR & FRANCIS INC, 2018)

Biosynthesis of silver nanoparticles (AgNPs) using microorganisms is an important application of nanobiotechnology and green chemistry because of interest by pharmaceutical and food manufacturers. In this study, biosynthesis ...
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 ...
Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration

Yıldız, Semanur; Yıldız, Semanur; Marco A. Mata-Gomez; Canan Tari; Marco Rito-Palomares (WILEY, 2017)

The use of polygalacturonase (PG) preparations in winemaking promotes the release of phenolic compounds. A PG from a new source, Aspergillus sojae mutant, was semi-purified and tested for grape mash maceration. Crude extract ...
Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes

Cerit, İnci; Sarıçam, Ayşe; Demirkol, Omca; Hulya Unver; Ebru Sakar; Coşansu Akdemir, Serap (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2017)

Eight walnut (Juglans regia L.) genotypes were assessed for the glutathione (GSH) and total phenolic contents (TPC), as well as their antioxidant capacities. The GSH contents were between 1.1 and 7.2 mg 100 g(-1). The TPC ...
THE CONTAMINATION RATE OF AFLATOXINS IN GROUND RED PEPPERS, DRIED FIGS, WALNUTS WITHOUT SHELL AND SEEDLESS BLACK RAISINS COMMERCIALIZED IN SAKARYA CITY CENTER, TURKEY

Öztürk Yılmaz, Suzan (CHIRIOTTI EDITORI, 2017)

The investigation of this study is concerned with the occurrence of aflatoxin total (AFT) and aflatoxin B1 (AFB1) in 120 specimens randomly bought from retail stores, bazaars, supermarkets and regional stores in Sakarya ...
Removal of 2,4-dichlorophenoxy acetic acid from aqueous solutions by using activated carbon derived from olive-waste cake

Angın, Dilek; Ayse Ilci (DESALINATION PUBL, 2017)

In this study, activated carbon was prepared from olive-waste cake by chemical activation using zinc chloride and subsequently it was utilized for the removal of 2,4-dichlorophenoxy acetic acid (2,4D) from aqueous solution. ...