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Gıda Mühendisliği: Recent submissions

Now showing items 41-60 of 104

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

Akyuz, Guliz; Mazi, BG. (WILEY-HOBOKEN, 2020)

This study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%), or whey (13.35%) supplemented breads. ...
The effects of ripening on some physicochemical and microbiological characteristics of Cokelek cheeses: A market survey of fresh and skin-ripened Cokelek

Celem, Ersin; Celik, Omer F.; Tarakci, Zekai (UNIV ZAGREB, FAC AGRICULTURE-ZAGREB, 2018)

Cokelek is a type of cheese produced via heating of skimmed buttermilk containing low- or no-fat. It is an important healthy dairy product being a cheap and good source of animal protein with low calorie. The present study ...
Chemical Composition, Antioxidant Capacity And Total Phenolic Content of Hazelnuts Grown In Different Countries

Sahin, Sumeyye; Tonkaz, Tahsin; Yarilgac, Tarik (UNIV NAMIK KEMAL-DEGIRMENALTI-TEKIRDAG, 2022)

Hazelnut providing the macro-and micronutrients is a constituent of the healthy diet. Hazelnut, one of the most consumed treenut, is produced in the different countries. The geographical origin influences the chemical ...
Influence of Kiwi Marmalade on the Rheology Characteristics, Color Values and Sensorial Acceptability of Fruit Yogurt

Tarakci, Zekai (KAFKAS UNIV, VETERINER FAKULTESI DERGISI-KARS, 2010)

The effect of Kiwi marmalade on some chemical characteristics, viscosity, syneresis, and L*, a* and b* colour values and sensorial properties of yogurt were examined at a seven-day interval for 21 days. Significant differences ...
The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

Temiz, Hasan; Tarakci, Zekai; Aykut, Umut; Turhan, Sadettin (WILEY-HOBOKEN, 2009)

In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were ...
The effect of harvest time on the volatile compounds and bioactive properties of the flowers, leaves, and stems of Echinacea Pallida and its utilization to improve the oxidative stability of vegetable oils

Kocacik, A.; Yalcin, H. (CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC-MADRID, 2023)

The present study was undertaken to investigate the effect of harvest time on the bioactive properties of Echinacea pallida and to determine the antioxidant effect of its extract in vegetable oils. E. pallida was harvested ...
Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads

Sahin, Sumeyye; Ozata, Amine Beyza (WILEY-HINDAWI-LONDON, 2022)

In this study, the potential of hazelnut skin powder (HSP) as a cocoa powder (CP) substitute in the production of cocoa hazelnut spreads was evaluated. CP was replaced with HSP at the ratio of 15%, 30%, and 45% by weight ...
Use of magic sandwich echo and fast field cycling NMR relaxometry on honey adulteration with corn syrup

Berk, Berkay; Cavdaroglu, Cagri; Grunin, Leonid; Ardelean, Ioan; Kruk, Danuta; Mazi, BG.; Oztop, Mecit H. (WILEY HOBOKEN, 2022)

BACKGROUND Adulteration is defined as the intentional addition of a material that is not a part of the nature. In this study, a non-conventional time domain nuclear magnetic resonance (TD-NMR) pulse sequence: magic sandwich ...
An exercise intervention alters stool microbiota and metabolites among older, sedentary adults

Erlandson, Kristine M.; Liu, Jay; Johnson, Rachel; Dillon, Stephanie; Jankowski, Catherine M.; Kroehl, Miranda; Robertson, Charles E.; Frank, Daniel N.; Tuncil, Yunus; Higgins, Janine; Hamaker, Bruce; Wilson, Cara C. (SAGE PUBLICATIONS LTD LONDON, 2021)

Background: Physiologic aging has been associated with gut dysbiosis. Although short exercise interventions have been linked to beneficial changes in gut microbiota in younger adults, limited data are available from older ...
Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste

Aksu, Muhammet Irfan; Turan, Emre; Sat, Ihsan Gungor; Erdemir, Ebru (WILEY HOBOKEN, 2021)

Red raspberry (Rubus ideaus L.) has promising potential for the concept of clean-label food as a natural coloring and flavoring agent as well as its bioactive properties. The objective of this study was to determine some ...
Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality

Durmus, Yusuf; Anil, Munir; Simsek, Senay (WILEY HOBOKEN, 2021)

Hazelnut skin is a waste product, currently utilized for animal feed, that could be used in bakery products to increase dietary fiber and phenolic content. Modified starches could be added to improve the functionality of ...
Investigation of physicochemical, microbiological, textural, and sensory properties of set-type yogurt with Mentha pulegium L. (pennyroyal) powder

Balpetek Kulcu, Duygu; Kosgin, Emine Busra; Celik, Omer Faruk; Turabi Yolacaner, Elif (WILEY HOBOKEN, 2021)

In this study, five types of yogurt samples were produced with different concentrations (0% [control group], 0.05%, 0.10%, 0.15%, and 0.20%) of Mentha pulegium L. (pennyroyal) powder (MPP) and their physicochemical, textural, ...
Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

Celik, Omer F.; Con, Ahmet H.; Saygin, Hayrettin; Sahin, Nevzat; Temiz, Hasan (ELSEVIER AMSTERDAM, 2021)

Potential lactobacilli isolates (20) from traditional yogurt samples were primarily selected based on their antimicrobial activity against common pathogens of Escherichia coli and Staphylococcus aureus. Following this, the ...
Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef

Aksu, Muhammet Irfan; Turan, Emre (SPRINGER INDIA NEW DELHI, 2021)

In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 +/- 17.38 ...
Glycation of soy protein isolate with two ketoses: d-Allulose and fructose

Tas, Ozan; Ertugrul, Ulku; Oztop, Mecit Halil; Mazi, BG. (WILEY HOBOKEN, 2021)

Modification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glycation. SPI was glycated in a spray dryer (SD) ...
Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme-assisted extracted samples

Koysuren, Begum; Oztop, Mecit Halil; Mazi, BG. (WILEY HOBOKEN, 2021)

Sesame seed is mostly utilised for its oil but also the waste of the oil processing; the seed meal has also significant potential to be used as an alternative protein source. In this study, the goal is to produce sesame ...
Encapsulation of Lemongrass Oil for Antimicrobial and Biodegradable Food Packaging Applications

Can, Fidan Ozge; Durak, Muhammed Zeki (AMER SCIENTIFIC PUBLISHERS VALENCIA, 2021)

Antimicrobial gelatin nanofibers with lemongrass essential oil (Gt/LEO) were successfully fabricated by electrospinning as potential biodegradable and active food packaging. Following the determination of the key components ...
Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions

Turan, Emre; Simsek, Atilla (ELSEVIER SCI LTD OXFORD, 2021)

The objective was to determine the effects of different concentrations of lyophilized black mulberry water extract (BMWE) on lipid oxidation, metmyoglobin (MMb) formation, color stability, microbial quality, and sensory ...
Effects of different starter culture applications pre- and post-scalding on the biochemical and sensory properties of pasta filata type cheeses

Orundu, Serap; Tarakci, Zekai (ELSEVIER AMSTERDAM, 2021)

In this study, three different types of starter cultures (S1, S2, and S3) were applied either before (A1) or after (A2) scalding stage in Tel Cheese production and their chemical, biochemical, electrophoretic, and sensory ...
Effects of ghee and olive oil usage on cocoa hazelnut spreads during storage

Tarakci, Zekai; Yildirim, Muhammet (WILEY HOBOKEN, 2021)

In this research, it was aimed to develop cocoa hazelnut spreads using ghee and olive oil. Six types of cocoa hazelnut spreads, two of them are control samples containing palm fat (10%) together with either sunflower oil ...

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