Browsing Food Engineering / Gıda Mühendisliği by Issue Date
Now showing items 1-20 of 216
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Adsorption equilibrium and dynamics of lactase/CM-Sephadex system
(Kluwer Academic Publishers, 1995-08)Partitioning behaviour and adsorption isotherms of lactase/CM-Sephadex system at equilibrium were investigated together with the adsorption kinetics in this study. Maximum adsorption was obtained at the pH values between ... -
Effects of rooting period, clump size, and growth medium on sugarcane plantlets in micropropagation during and after transformation to photoautotrophy
(American Society of Agricultural and Biological Engineers, 2000-03)Experiments were conducted to improve the conditions for growth of sugarcane (Saccharum spp.) plantlets during and after transformation to photoautotrophy. The experimental treatments included different rooting periods, ... -
Effect of hydrogen peroxide on sour cherry anthocyanins
(Wiley-Blackwell, 2000-08)Degradation of sour cherry anthocyanins was studied at different H2O2 concentrations (0.233-11.63 mmol.L-1) over the temperature range of 20-55C. Degradation reaction fitted to a first order kinetic model progressed very ... -
Chromatographic separation of amyloglucosidase from the mixtures of enzymes
(Elsevier, 2001-10)An affinity chromatographic separation of amyloglucosidase (AMG) enzyme using β-cyclodextrin-chitosan matrix was investigated in this study. The adsorbent selectively adsorbed AMG from the mixtures of enzymes (lactase and ... -
Determination of the effects of biomaterials on human peripheral blood mononuclear cells (PBMC)
(European IOS Press, 2002) -
Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide
(Wiley-Blackwell, 2002-03)Degradations were studied at different hydrogen peroxide (H2O2] concentrations (9.31 to 27.92 mmol. L-1] over a range of 10 ° to 30 °C. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison ... -
Control of polyphenol oxidase in whole potatoes by low temperature blanching
(Springer, 2002-04)Russet Burbank potatoes can be blanched up to 60 min at 50 °C without any loss in firmness and without appearance of browning on their peels, eyes or infected areas. Low temperature blanching (LTB) for 45 min did not cause ... -
Effect of atrazine on algal contamination and sugarcane shoots during photoautotrophic micropropagation
(American Society of Agricultural and Biological Engineers, 2003-01)A laboratory procedure was developed for obtaining and maintaining photoautotrophic cultures ofsugarcane shoots in vitro for three generations. Algae contamination in vessels was a problem for photoautotrophic growth under ... -
Consistency of polyphenol oxidase (PPO) thermostability in ripening apricots (Prunus armeniaca L.): Evidence for the presence of thermostable PPO forming and destabilizing mechanisms in apricots
(American Chemical Society, 2003-04)Destabilization of thermostable polyphenol oxidase (TS-PPO) during the ripening of peaches has been previously shown (Yemenicioǧlu, A; Cemeroǧlu, B. Tr. J. Agric. For. 1998, 22, 261-265). This work studied the effect of ... -
Preparation and characterization of polyLactide-hydroxyapatite biocomposites
(Trans Tech Publications, 2004)In the present study, the preparation and characterization of polylactide-Hydroxyapatite(HA) composite films for biomedical applications have been studied. The effects of number of parameters such as polymer type, HA ... -
Preparation of ceramic composite membranes for protein separation
(Trans Tech Publications, 2004)Ceramic supports were prepared from fine alumina and zirconia powders by dry-pressing and slip-casting. These supports were heat treated in the 1100° - 1200°C temperature range and dip-coated with ceramic sols prepared ... -
Mechanical properties of hydroxyapatite composites reinforced with hydroxyapatite whiskers
(Trans Tech Publications, 2004)Sintering and mechanical behavior of pure and hydroxyapatite (HA) whisker reinforced HA composites were investigated in this work. Pure and composite samples were prepared by using a commercial powder and whiskers prepared ... -
Potential application of hot rehydration alone or in combination with hydrogen peroxide to control pectin methylesterase activity and microbial load in cold-stored intermediate-moisture sun-dried figs
(Wiley-Blackwell, 2004-04)Sun-dried figs contain a considerable amount of pectin methylesterase (PME) activity (22 μM COOH/ min/g). The enzyme causes softening and loss of desired gummy texture in cold-stored intermediate-moisture (IM) sun-dried ... -
Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441)
(Wiley, 2004-09)The effects of temperature, pH, and medium composition on lactic acid production by Lactobacillus casei were investigated. The highest lactic acid productivity values were obtained at 37 °C and pH 5.5. The productivity was ... -
Fault detection and diagnosis in a food pasteurization process with Hidden Markov Models
(Wiley, 2004-12)Hidden Markov Models (HMM) are used to detect abnormal operation of dynamic processes and diagnose sensor and actuator faults. The method is illustrated by monitoring the operation of a pasteurization plant and diagnosing ... -
Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region
(Cambridge University Press, 2005-02)Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh ... -
Effects of hot rehydration in the presence of hydrogen peroxide on microbial quality, texture, color, and antioxidant activity of cold-stored intermediate-moisture sun-dried figs
(Institute of Food Technologists, 2005-04)Pectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially ... -
Isolation and characterization of Bacillus thuringiensis strains from different grain habitats in Turkey
(Springer, 2005-04)Bacillus thuringiensis (Bt) is a gram-positive, spore-forming bacterium and it produces insecticidal crystal (cry) proteins during sporulation. Because the genetic diversity and toxic potential of Bt strains differ from ... -
HACCP with multivariate process monitoring and fault diagnosis techniques: Application to a food pasteurization process
(Elsevier, 2005-06)Multivariate statistical process monitoring (SPM), and fault detection and diagnosis (FDD) methods are developed to monitor the critical control points (CCPs) in a continuous food pasteurization process. Multivariate SPM ... -
Degradation of various fruit juice anthocyanins by hydrogen peroxide
(Elsevier, 2005-10)Degradation kinetics of anthocyanins was studied in sour cherry nectar, pomegranate and strawberry juices at high hydrogen peroxide (H2O 2) concentrations (9.31-27.92 mmol l-1) at 10-30°C and in only sour cherry nectar at ...
