Browsing Food Engineering / Gıda Mühendisliği by Category "Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı"
Now showing items 1-8 of 8
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Commercially suitable pectin methylesterase from Valencia orange peels
(TÜBİTAK, 2010)A simple and effective procedure was developed to extract pectin methylesterase (PME) from Valencia orange peels. Orange peels contain 25-34 μmol of COOH min-1 g-1 of peel PME activity. The enzyme was ionically bound to ... -
Evaluation of orange peel, an industrial waste, for the production of Aspergillus sojae polygalacturonase considering both morphology and rheology effects
(TÜBİTAK, 2014)Orange peel is an agroindustrial waste rich in pectin and known to be an inducer for pectinase production. The use of this low-cost substrate for the production of an industrially important enzyme, polygalacturonase (PG), ... -
Kinetic and structural characterization of interaction between trypsin and equisetum arvense extract
(Türk Biyokimya Derneği, 2014)Objective: In this study the inhibitory effect of E. arvense extract on trypsin activity and the effect of trypsin on E. arvense extract were studied. In addition the nature of the interaction between the extract and trypsin ... -
Optimization of the process parameters for the utilization of orange peel to produce polygalacturonase by solid-state fermentation from an Aspergillus sojae mutant strain
(TÜBİTAK, 2012)The effect of orange peel concentration, HCl concentration, incubation time and temperature, and inoculum size on the spore count and activity of polygalacturonase (PG) enzyme produced from Aspergillus sojae M3 by solidstate ... -
Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form
(TÜBİTAK, 2007)Lysozyme was partially purified from hen egg white by precipitation of non-lysozyme protein impurities during incubation in the prence of ethanol. The thermal stability of the obtained partially purified enzyme was also ... -
Prevalence of Salmonella in edible offal in Afyonkarahisar Province, Turkey
(Kafkas Üniversitesi, 2012-07)In this study, the prevalence of Salmonella sp. was examined using a total of 205 edible bovine offal samples collected from different abattoirs (n=105) and butcheries (n=100) by immunomagnetic separation (IMS) method. The ... -
Structural and functional characterization of solution, gel, and aggregated forms of trypsin in organic solvent-assisted and pH-induced phase changes
(Türk Biyokimya Derneği, 2015)In this study the effect of three different physicochemical parameters on pHtriggered gelation and aggregation of bovine pancreatic trypsin changes and structural and functional changes in these changes in alcohol-water ... -
The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions
(Kafkas Üniversitesi, 2017-01)The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and ...
