Archive for Mart 30th, 2009
By admin
In order to determination the possibilities in the reduction of nitrite level
and fermentation time, the effects of fermentation time (13 days), nitrite level (45-
195 ppm) and heat treatment (30-90 ºC) on biogenic amine formation and some
physical-chemical, microbiological and sensory properties of Sucuk were
investigated by using Central Composite Design of Response Surface Methodology.
Fermentation time decreased Micrococcus-Staphylococcus [...]
By admin
In the study the effect of different nitrite levels on color formation of heat
processed sucuk. Five different levels of sodium nitrite (0, 25, 50, 75, 100 ppm) was
added to sucuk doughs, stuffed sucuks were fermented at 23-25ºC, 0.5 m/s air velocity
and 90% relative humidity for three days. Sucuks from different nitrite levels were
divided into two [...]
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In this thesis, we have determined DNA restriction patterns, structural protein analysis and
replication parameters of 26 S. thermophilus (709, 231, B3) and 24 Lb. bulgaricus (Y4, V1, V2)
phages. Furthermore, sensitivities of natural and commercial S. thermophilus and Lb. bulgaricus
strains to both of B3 S. thermophilus and 231 V1, V2 Lb. bulgaricus phages have been
investigated. It [...]
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In this research, tumbling process applied to broiler and turkey, breast and leg meats
as a raw material. During tumbling different concentrations of acidic and basic marinades
were applied. After tumbling process chemical, microbiological, sensory and textural changes
of marinated meats were evaluated and the positive effect of marination on end product were
determined.
By admin
In this study, a high amylose (amylotype) corn starch (Hylon VII) sample was acid
hydolysed with HCl at 40ºC for various periods of time (0.5, 1.0, 1.5, 2.0 hr). For resistant
starch formation native (control) and hydrolysed starch samples were subjected to 2
different heat treatments. In the first one the samples were heated in a water bath [...]
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Trading and production of poultry meat have increased in the last years. With
increased interest in fastfood and ready-to-eat products, a search has begun for new
meat products that will attract consumers. This study examines the parameters
required for production of a spreadable raw fermented meat product which is a new
product for Turkey and which may address the [...]
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ON THE SHELF LIFE OF READY TO EAT SALADS
KANDEM R, Nilay Sultan
Mac in Food Engineering
Supervisor: Prof. Dr. Taner BAYSAL
September 2006, 145 Pages
In this research, it is aimed to determine the effects of edible pullulan
film containing antimikrobiyal agent, on shelf life of ready to eat salads.
By admin
In this study, nine different stirred type yogurts were manufactured from cow’s
milk, in which fat content was standardized to 3, 1.5 and 0.5%, by using non
exopolysaccharide (EPS) producing (EPS-) and EPS-producing (EPS+) strains of
yoghurt bacteria. The milks, used in the manufacture were divided into three bathces
and their fat contents were standardized to 3%, 1.5% and [...]
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Kantaş, Yeşim
Ph.D., Department of Food Engineering
Supervisor : Prof. Dr. Alev Bayındırlı
Co-Supervisor: Prof. Dr. Ali Esin
April 2007, 188 pages
The objective of this study was to discover the effect of high power direct
contact ultrasound on drying rates of apple, celery root, carrot and potato.
For this purpose ultrasonic generator with 24 kHz frequency was used and
amplitude and pulse [...]
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Şakıyan Demirkol, Özge
Ph.D., Department of Food Engineering
Supervisor: Assoc. Prof. Dr. Gülüm Şümnü
Co-Supervisor: Assoc. Prof. Dr. Serpil Şahin
January 2007, 262 pages
The main objective was to determine the variation of physical properties
of different cake formulations during baking in microwave and infrared-
microwave combination ovens.
In the first part of the study, rheological and dielectric properties of cake
batter with different [...]
