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Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B-441)
(Wiley, 2006-07)
The biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid production from whey by Lactobacillus casei was studied. Batch fermentation experiments were performed at controlled pH and temperature ...
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 ...
Modeling of polygalacturonase enzyme activity and biomass production by aspergillus sojae ATCC 20235
(Springer, 2009-09)
Aspergillus sojae, which is used in the making of koji, a characteristic Japanese food, is a potential candidate for the production of polygalacturonase (PG) enzyme, which of a major industrial significance. In this study, ...
Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
(Wiley-VCH Verlag, 2010-02)
The composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier-transform infrared (FT-IR) spectroscopy data in combination with chemometric methods were used ...
Optimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21
(Elsevier, 2006-03)
Bacillus sp. L21 was isolated from the by-products of a leather factory (located in Izmir, Turkey) working under extreme alkaline conditions. Its phenotypic and genotypic identifications were completed, and determined as ...
Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics
(Wiley-VCH Verlag, 2007)
Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has become a useful tool for authenticity determination of extra-virgin olive oils. Spectroscopic analysis of monovarietal extra-virgin ...
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 ...
Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
(Springer, 2008-08)
Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classification of Turkish olive oils with respect to their varieties, growing location and harvest ...
Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years
(Elsevier, 2009-03)
Monovarietal extra virgin olive oils extracted from six dominant and economically important Turkish olive cultivars (memecik, erkence, domat, nizip-yaglik, gemlik, ayvalik) were examined for their simple phenolics, phenolic ...
Optimisation of the effect of colemanite as a new synergistic agent in an intumescent system
(Elsevier, 2006-07)
An intumescent system including ammonium polyphosphate (APP) as an acid source and blowing agent, pentaerythritol (PER) as a carbonific agent and colemanite as a synergistic agent is used to enhance flame retardancy of ...
