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Gıda Mühendisliği: Recent submissions

Now showing items 21-40 of 104

Fine carbohydrate structure sustains diversity in microbial consortia and governs competition at the strain level

Yao, Tianming; Chen, Ming-Hsu; Tuncil, Yunus; Libera, Laura; Lindemann, Stephen (AMER CHEMICAL SOC-WASHINGTON, 2019)
SURFACE DECONTAMINATION OF SALMONELLA ENTERICA SEROVAR TYPHIMURIUM ON SHELL EGGS BY VAPORIZED ETHYL PYRUVATE AND PLANT HYDROSOLS

Cakir, Elif; Can, F. Ozge; Durak, M. Zeki (NORTH UNIV CENTER BAIA MARE-BAIA MARE, 2022)

In this study, the decontamination effects of plants hydrosols, and vaporized ethyl pyruvate were investigated against Salmonella enterica serovar Typhimurium on shell eggs. For hydrosol treatments, the first inoculum level ...
Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese

Tarakci, Zekai; Akyuz, Nurhan (TAYLOR & FRANCIS INC-PHILADELPHIA, 2009)

In this research, two kinds of filling methods (block and pieced) in two container types (pot and plastic) were used for the preparation of Otlu cheeses. The uses of different containers influenced (P 0.01) acidity, pH, ...
REPRODUCTIVE PERFORMANCE OF HAIR GOAT AND GROWTH TRAITS OF HAIR GOAT AND SAANEN X HAIR (F1) CROSSBRED KIDS IN RURAL CONDITIONS

Celik, Hilal Tozlu; Olfaz, Mustafa (SCIENTIFIC ISSUES NATL CENTRE AGRARIAN SCIENCES-SOFIA, 2018)

The goal of this study was to analyse Hair goats' (Turkish Kil goat) reproductive performance and vitality, growth characteristics and some body measurements of Saanen x Hair (F1) crossbred and Hair goat kids raised in ...
Hazelnut (Corylus avellana L.) skin, a by-product of hazelnut industry, possesses oil with high oxidative and thermal stabilities

Celik, Omer F.; Aktas, Nesimi; Tugay, Mehmet I.; Tuncil, Yunus E. (WILEY-HOBOKEN, 2023)

Due to its high antioxidant capacity, hazelnut (Corylus avellana L.) skin oil has recently gained great attention. However, its thermal and oxidative characteristics have not been elucidated yet. Here, we determined the ...
Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening

Ekici, K.; Tarakci, Z.; Alemdar, S.; Alisarli, M. (ASIAN JOURNAL OF CHEMISTRY-SAHIBABAD, 2010)

Effect of cheese starters (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris; CC). yoghurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: YC) and helveticus starter ...
Effect of Almond Pulp Addition on Physical, Chemical and Functional Properties of Tarhana

Sensoy, Ezgi; Tarakci, Zekai (UNIV NAMIK KEMAL-DEGIRMENALTI-TEKIRDAG, 2023)

In this study, almond pulp was added to tarhana to increase its nutritional value. For this purpose, after grinding the almonds, the oil was reduced and almond pulp was added to the tarhana mix at the rates of 0% (control), ...
Improving the antioxidant activity of yogurt through black and green tea supplementation

Celik, Omer Faruk; Kilicaslan, Merve; Akcaoglu, Sevgi; Ozturk, Yasin (WILEY-HOBOKEN, 2023)

This study aimed to improve the bioactive properties of yogurt by adding black and green tea at concentrations of 0.5 and 1% (w/v) (Control (C), B05, B1, G05, and G1). In general, tea addition increased the selected mineral ...
Effect of Hazelnut Pulp Addition on Physical and Chemical Properties of Tarhana

Ogurlu, Merve Nur; Tarakci, Zekai (KAHRAMANMARAS SUTCU IMAM UNIV REKTORLUGU-KAHRAMANMARAS, 2023)

In this study, hazelnut pulp was added to tarhana to increase its nutritional value. For this purpose, hazelnut oil was partially extracted by cold pressing method and hazelnut pulp was added to the tarhana formulation at ...
CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUM-PACKED TURKISH KASHAR CHEESE DURING RIPENING

Tarakci, Zekai; Kucukoner, Erdogan (UNIV ZAGREB, FAC AGRICULTURE-ZAGREB, 2006)

The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), ...
Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese

Tuncturk, Yusuf; Tarakci, Zekai; Durmaz, Hisamettin (M H SCHAPER GMBH CO KG-ALFELD, 2008)

The influence of four commercially available different starter cultures, namely cheese culture CC (Lactoccocus (Lc.) lactis ssp. lactis and Lc. lactis ssp. cremoris), yoghurt culture YC (Streptococcus (St.) thermophilus ...
A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Dervisoglu, M.; Tarakci, Z.; Aydemir, O.; Temiz, H.; Yazici, F. (TAYLOR & FRANCIS INC-PHILADELPHIA, 2009)

Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, ...
Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

Mehmetoglu, Serdar; Tarakci, Zekai (UNIV NAMIK KEMAL-DEGIRMENALTI-TEKIRDAG, 2023)

The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ...
The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste

Simsek, Atilla; cicek, Burcin; Turan, Emre (SPRINGER-NEW YORK, 2023)

In this study, the effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract (GCE) on the shelf life of Hazelnut Paste (HP) was investigated at 4, 25, and 40 degrees C for 3 months. The analysis of ...
The effects of bentonite and activated charcoal treatments on aflatoxin content (AFB1, AFB2, AFG1, and AFG2) and physicochemical characteristics of hazelnut milk

Cakir, Cuneyt; Turan, Emre; Simsek, Atilla (SPRINGER-NEW YORK, 2023)

In this study, changes in aflatoxin profile and physicochemical properties of hazelnut milk treated with activated charcoal (AC) and bentonite (Na-B) at different adsorbent doses (AD; 6%, 9% and %12) and times (T; 30, 45, ...
Determination of the Effect of Garden Cress (Lepidium sativum L.) on the Ripening Parameters of White Cheese

Celik, Omer F.; Kilic, Ozlem; Kurt, Sibel; Tarakci, Zekai (KAHRAMANMARAS SUTCU IMAM UNIV REKTORLUGU-KAHRAMANMARAS, 2022)

The aim of this study is to reveal the effect of Lepidium sativum L. on the ripening characteristics of White cheese. A control White cheese without garden cress and White cheeses with four different concentrations of ...
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour

Mazi, BG.; Yildiz, Duygu; Mazi, Isil Barutcu (SPRINGER-NEW YORK, 2023)

This study aimed to produce lentil flour with reduced antinutritional factors, acceptable color, and improved techno-functional properties. To obtain lentil flour, red and green lentil seeds were subjected to soaking in ...
Some physicochemical, nutritional and sensory properties of functional pumpkin dough chips produced using hazelnut and cereal flour by different frying methods

Cavus, Mehmet; Simsek, Atilla; Turan, Emre (WALTER DE GRUYTER GMBH-BERLIN, 2024)

This study aimed to analyze the mineral profiles, physicochemical and sensory properties of pumpkin dough chips (PDC), made from pumpkin pulp (Cucurbita moschata) and a combination of hazelnut and grain meals fried by oven ...
Chracteristics and optimization of Runi hiz production-a forgotten traditional turkish product

Celem, Ersin; Celik, Serafettin (UNIV ZAGREB, FAC AGRICULTURE-ZAGREB, 2019)

Runi hiz or Runi sor is a traditional Turkish product made of a mixture of butter and molasses. The aim of this research was to describe the characteristic properties of Runi hiz and to optimize the production by adjusting ...
Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Aydinkaptan, E.; Mazi, Isil Barutcu (CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC, INST GRASA-SEVILLA, 2017)

This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times ...

Now showing items 21-40 of 104

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