Browsing Gıda Mühendisliği / Food Engineering by Author "Cerit, İnci"

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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 ...
Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties

Öztürk Muti, Serpil; Cerit, İnci; Mutlu, Selime; Demirkol, Omca (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2017)

Cookie is one of the favorite cereal products which could be formulated by using various ingredients for enrichment. The aim of this study was to determine the effects of the inactivate yeast cells addition to cookie ...
Estimation of antioxidant activity of foods using artificial neural networks

Cerit, İnci; Ayse Yildirim; Uçar, Muhammed Kürşad; Demirkol, Aşkın; Coşansu Akdemir, Serap; Demirkol, Omca (VUP FOOD RESEARCH INST, BRATISLAVA, 2017)

The aim of this study was to demonstrate that artificial neural networks (ANN) is an economical and rapid method to estimate antioxidant activity of foods. Phenolic content of different food varieties (red pepper and grape ...