Browsing Gıda Mühendisliği / Food Engineering by Author "Yıldız, Semanur"

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Effect of Pretreatments on Microbial Growth and Sensory Properties of Dry-Salted Olives

Nurcan Degirmencioglu; Ozan Gurbuz; Ali Degirmencioglu; Yıldız, Semanur; Yıldız, Semanur (INT ASSOC FOOD PROTECTION, 2014)

The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of dry-salted olives (cultivars Gemlik and Edincik) during storage was ...
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 ...
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 ...