Güncel Gönderiler: Gıda Mühendisliği Bölümü
Toplam kayıt 99, listelenen: 41-60
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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, ... -
Novel approaches to identify and characterise microorganisms in food industry
(Springer International Publishing, 2017)As far as food industries are concerned, two utmost important and determining aspects are safety and quality; therefore, it is highly important to detect, identify, characterise and quantify microorganisms in foodstuffs ... -
Traditional fermented dairy products of Turkey
(CRC Press, 2015)Fermented milks constitute an important part of the national diet in Turkey. Yogurt, ayran, cacik, and traditional cheeses have been made in individual households throughout Anatolia for centuries. e most common groups of ... -
Prevention and management of mycotoxins in food and feed
(Springer Berlin Heidelberg, 2010)The contamination of food and animal feeds with mycotoxins is a worldwide problem, while mycotoxins occur more frequently under tropical conditions as a result of environmental conditions in the field coupled with improper ... -
Toxigenic fungi and mycotoxins
(Nova Science Publishers, Inc., 2011)The contamination of food and feed with mycotoxins is a significant source of food-borne illnesses. Mycotoxins are toxic secondary metabolites produced by certain fungi belonging predominantly to the Aspergillus, Penicillium ... -
Phytochemical fortification of flour and bread
(Elsevier Inc., 2011)An increased consumer desire for a healthy lifestyle has resulted in demands from the bakery industry for breads containing functional compounds. There is an immediate requirement for the food industry to prepare healthy ... -
Detection of aflatoxin M1 in milk and dairy products consumed in Adana, Turkey
(Society of Dairy Technology, 2009)A total of 70 dairy products consisting of 20 sterilized milk, 10 butter, 20 white cheese and 20 Kashar cheese samples were analysed for aflatoxin M 1(AFM1) by enzyme-linked immunosorbent assay (ELISA). The detection limit ... -
Quantitation of aflatoxins in walnut kernels by high-performance liquid chromatography with fluorescence detection
(Taylor and Francis Ltd., 2014)A total of 85 walnut samples collected between October 2012 and April 2013 in different provinces of Turkey were analysed for the presence of aflatoxins (AFs). The method involved methanol–water extraction, clean-up with ... -
Aflatoxins in dairy cow feed, raw milk and milk products from Turkey
(Taylor and Francis Ltd., 2016)This study aims to detect aflatoxins (AFs) in dairy cow feed, milk and milk products using a high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) method. All the validation parameters met ... -
Aflatoxins and ochratoxin A in chocolate products in Turkey
(Taylor and Francis Ltd., 2019)This survey describes the occurrence and levels of AFs and OTA in chocolate products consumed in Turkey. A total of 130 samples, including bitter chocolate, milk chocolate and chocolate wafers were analysed for these ... -
Validation of a modified QuEChERS method for the determination of 167 pesticides in milk and milk products by LC-MS/MS
(Springer New York LLC, 2018)A liquid chromatography tandem mass spectrometry (LC-MS/MS) method with modified QuEChERS (quick, easy, cheap, effective, rugged and safe) extraction cleaning process was comprehensively validated for determination of 167 ... -
Dietary intake of sorbic and benzoic acids from tomato ketchup for adults and children in Turkey
(Birkhauser Verlag AG, 2015)This report aims to determine levels and dietary intake of sorbic and benzoic acids from tomato ketchup consumed in Turkey. During the period from September 2013 to October 2014, a total of 63 tomato ketchup samples were ... -
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 ... -
Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics
(Elsevier Ltd, 2015)The aim of this study was to evaluate the utilization of osmotic distillation, membrane distillation, and coupled operation of these systems as an alternative to the conventional thermal evaporation (CTE) technique for the ... -
Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
(Elsevier Ltd, 2017)Autoclaving process applied to wheat and rice bran samples to decrease the phytic acid content and to enhance the functional and nutritional properties (dietary fiber and phenolic content, antioxidant activity) of bran ... -
Immobilization of Aspergillus oryzae β-galactosidase on low-pressure plasma-modified cellulose acetate membrane using polyethyleneimine for production of galactooligosaccharide
(2010)The aim of this study was to produce galactooligosaccharides (GOS) from lactose using ?-galactosidase from Aspergillus oryzae immobilized on a low-pressure plasma-modified cellulose acetate (CA) membrane. Specifically, a ... -
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
(SAGE Publications Inc., 2016)The present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10-20 bar) and ... -
Mycotoxins in spices and herbs–An update
(Taylor and Francis Inc., 2017)Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. ... -
An introduction to the traditional fermented foods and beverages of Turkey
(2011)Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great ... -
Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
(Elsevier Ltd, 2015)Due to its high ascorbic acid content and acidic environment, tomato is susceptible for furan formation during heat treatment. In this study, kinetics of furan formation was analyzed in order to have an understanding of ...
