Gıda Mühendisliği / Food Engineering: Recent submissions

Now showing items 81-100 of 371

Determination Of Microbiological Contamination Sources During Ice Cream Production In Denizli, Turkey.

Ayar, Ahmet; Ayar, Ahmet (2004)
Catalytic Performances of Various Solid Catalysts and Metal Halides for Microwave-Assisted Hydrothermal Conversion of Xylose, Xylan, and Straw to Furfural

Yemiş, Oktay; Giuseppe Mazza (SPRINGER, 2019)

Conclusions Microwave-assisted hydrothermal treatment in the presence of FeCl3 can be applied for both the saccharification of straw biomass and production of furfural from straw biomass.
Effect of salt concentration on acid- and salt-adapted Escherichia coli O157:H7 and Listeria monocytogenes in recombined nonfat cast cheese

Çağrı Mehmetoğlu, Arzu; Öztürk, Mustafa; Ayhan, Zehra (WILEY, 2019)

In Turkey, legislation reduced the salt content in fresh cheeses from 10% to 6.5% in dry matter (DM). This study investigated the effect of salt reduction on the fate of acid- and salt-adapted Escherichia coli O157:H7 and ...
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

Kevser Kahraman; Eda Aktas-Akyildiz; Öztürk Muti, Serpil; Hamit Koksel (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2019)

Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ...
Seal bond characterization of laminated plastic food cups by scanning electron and optic microscopes

Ayhan, Zehra (2004)
Antimicrobial edible films and coatings

A Cagri; Çağrı Mehmetoğlu, Arzu; Z Ustunol; Et Ryser (INT ASSOC FOOD PROTECTION, 2004)

Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging ...
Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings

Çağrı Mehmetoğlu, Arzu; Z Ustunol; W Osburn; Et Ryser (INST FOOD TECHNOLOGISTS, 2003)

Whey protein isolate (WPI) films (pH 5.2) containing p-aminobenzolc acid (PABA) were heat-sealed to form casings. Hot dogs prepared with WPI, collagen, or natural casings were cooked, surface-inoculated to contain 10(3) ...
Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material

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

The objective of this study was to enhance oxidative stability of walnuts present in active packages produced by electrospinning technology. Gallic acid was encapsulated into lentil flour/polyethylene oxide (PEO) nanofibers. ...
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) ...