Başlık için Gıda Mühendisliği Bölümü listeleme
Toplam kayıt 95, listelenen: 27-46
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Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough
(Academic Press, 2020)The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using ... -
Effect of dephytinization by fermentation and hydrothermal autoclaving treatments on the antioxidant activity, dietary fiber, and phenolic content of oat bran
(American Chemical Society, 2017)Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant ... -
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
(Academic Press, 2019)Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ... -
Effect of extrusion treatment on enzymatic hydrolysis of wheat bran
(Academic Press, 2020)Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and ... -
Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
(ACAD BRASILEIRA DE CIENCIAS, 2023)Abstract: Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of ... -
Effect of grape (Vitis Vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread
(Blackwell Publishing Ltd, 2014)In this research, anti-radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace powder (GPP) have been ... -
Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
(Academic Press, 2017)In this study, the effect of steam explosion (SE) treatment on microstructure, enzymatic hydrolysis and baking quality of wheat bran was investigated. Coarse and fine bran were treated at different steam temperatures ... -
Effect of traditional processing steps on chemical and nutritional composition of leblebi
(Akademiai Kiado Rt., 2017)Turkey's and several Middle East countries' people consume "leblebi", which is a traditional snack food made from chickpea (Cicer arietinum L.). Leblebi processing steps caused significant decrease P<0.05) in moisture and ... -
The effects of ascorbic and cinnamic acid addition and different pasteurization parameters on the inactivation of alicyclobacillus acidoterrestris in apple juice
(2011)In this study, thermal inactivation parameters (z-, F- and D-values) of Alicyclobacillus acidoterrestris DSM 2498 strain, is an acidophilic, spore-forming microorganism that can survive typical pasteurization conditions, ... -
Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots
(ANKARA UNIV, FAC AGR, 2022)This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at ... -
Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
(2012)The central composite design with a quadratic model was used to investigate the effect of temperature (20-40°C) and transmembrane pressure (TMP) (100-300kPa) as well as pretreatment with gelatin and bentonite (0:0-300:1500mgL ... -
Effects of probiotic bacteria on the bioaccessibility of aflatoxin B1 and ochratoxin A using an in vitro digestion model under fed conditions
(Taylor and Francis, 2009)In the present study, we aimed at determining the release of aflatoxin B1 (AFB1) and ochratoxin A (OTA) from different food products in the gastro-intestinal tract in the absence and presence of probiotics, a possible ... -
Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability
(2019)Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions ... -
The efficacy of nanoemulsion-based delivery to improve vitamin D absorption: comparison of in vitro and in vivo studies
(Wiley-VCH Verlag, 2018)SCOPE: Vitamin D (VD) is a fat-soluble vitamin that has a wide range of skeletal and non-skeletal functions. Although it can be synthesized through sun exposure and obtained from fortified foods, VD inadequacy is epidemic ... -
Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties
(Wiley, 2019)In this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, ... -
Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality
(2020)Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) ... -
Evaluation of QuEChERS sample preparation and liquid chromatography-triple-quadrupole mass spectrometry method for the determination of 109 pesticide residues in tomatoes
(Elsevier Ltd, 2015)A multiresidue method based on modified QuEChERS (quick, easy, cheap, effective, rugged and safe) sample preparation, followed by liquid chromatography tandem mass spectrometry (LC–MS/MS) was developed and validated for ... -
Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability
(Academic Press, 2018)This study comprises laboratory-scale extraction of soluble ?-glucan (BG) from oat (16 and 32% BG) and barley (12 and 32% BG) fractions, investigation of chemical composition and stability of dispersions prepared from water ... -
Factors affecting the removal of aflatoxin M1 from food model by Lactobacillus and Bifidobacterium strains
(Taylor and Francis, 2008)This paper describes the ability of six dairy strains of Lactobacillus and Bifidobacterium to remove aflatoxin M1 (AFM1) from phosphate-buffered saline (PBS) and reconstituted milk. Bacteria were incubated in both PBS and ... -
Farklı kaynaklardan doğal renk maddesi üreten mikroorganizmaların izolasyonu, tanısı ve elde edilen pigmentlerin karakterizasyonu
(Gıda Teknolojisi Derneği, 2013)Bu çalışmada çeşitli kaynaklardan renk maddesi üreten mikroorganizmalar izole edilmiş ve uygun çözücüler kullanılarak renk maddeleri ortamdan ayrılmıştır. Çözünen renk maddeleri saflaştırılmış ve elde edilen renk maddelerine ...