Yazar "Apaydın, Demet" için listeleme
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Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties
Yılmaz, Merve; Geçgel, Ümit; Apaydın, Demet; Culpan, Emrullah (WILEY, 2023)This study aimed to determine the chemical properties (fatty acid composition,oil content, sterol and tocopherol compositions) of the oils extracted from theseeds of safflower (Dinçer, Remzibey, Balci, Linas, Yenice, Olas) ... -
Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
Yıkmış, Seydi; Tokatlı Demirok, Nazan; Levent, Okan; Apaydın, Demet (ELSEVIER SCI LTD, 2023)Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using ... -
Polimetilmetakrilat boru üretimi için sistem parametrelerinin belirlenmesi
Deniz, Ayşegül (Hitit Üniversitesi, 2023)Polimerler; hafiflik, şeffaflık, mukavemet-ağırlık oranı, sertlik, düşük su emme, ultraviyole ışınlarından korunma gibi istenilen özelliklerinden dolayı ambalaj, otomobil, mobilya ve reklamcılık gibi endüstrilerde yaygın ... -
Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
Demirci, Ahmet Sukru; Palabıyık, İbrahim; Apaydın, Demet; Gumus, Tuncay; Mirik, Mustafa; Arici, Muhammet (2019)Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L ... -
Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were ... -
Valorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality
Koç, M.; Geçgel, Ümit; Karasu, Salih; Tırpancı Sivri, Göksel; Apaydın, Demet; Gülcü, Mehmet; Özcan, Mehmet Musa (Wageningen Academic Publishers, 2019)This study aimed to investigate the quality characteristics and bioactive properties of grape seed oil obtained from five different grape varieties (Okuzgozu-Elazig, Syrah-Canakkale, Cabernet Franc-Canakkale, Pinot-Noir-Tekirdag, ... -
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
Demirci, Ahmet Şükrü; Palabıyık, İbrahim; Apaydın, Demet; Mirik, Mustafa; Gümüş, Tuncay (Academic Press, 2019)Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan ...
