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Technical Vocational School of Higher Education

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Publication (10)
Person (3)

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No (10)
Yes (3)

Dik, Tunay (9)
Yöndem Makascıoğlu, Füsun (5)
Kıncal, N. Suzan (3)
Özilgen, Mustafa (3)
Erdogdu, G (2)

Food Science (5)
Biotechnology (4)
Agronomy and Crop Science (3)
Nutrition and Dietetics (3)
temperature (2)

Date Issued
1992 - 1999 (6)
2000 - 2009 (4)
2010 - 2020 (3)

Recent Submissions

Ahmet Hilmi Güven
Füsun Yöndem Makascıoğlu
Tunay Dik
Use of a spouted bed to improve the storage stability of wheat germ followed in paper and polyethlyene packages
Yöndem Makascıoğlu, Füsun; Gürün, Burak; Dik, Tunay; Kıncal, N. Suzan (Wiley, 2005)
Stabilization of wheat germ by heating in a spouted bed for 180–540 s with air at 140–200 °C was studied. The lipase activity decreased by 6–65%. Wheat germ processed at 200 °C for 360 s was ranked highest in sensory evalu...
Hydrolysis of freshly prepared wheat starch fractions and commercial wheat starch using α-amylase
Sakintuna, Billur; Budak, Okan; Dik, Tunay; Yöndem Makascıoğlu, Füsun; Kincal, N. Suzan (Informa UK Limited, 2003-5)
The enzymic hydrolysis of commercial wheat starch and freshly prepared wheat starch fractions was studied in batch and flow systems. Fresh starch was prepared by wet separation of wheat flour into starch milk and gluten, f...
Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition
Dik, Tunay; Yöndem Makascıoğlu, Füsun; Aytaç, Cem H.; Kıncal, N. Suzan (Wiley, 2002-1-18)
The process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the...
Separation of bread wheat flours into starch and gluten fractions: effect of water temperature alone or in combination with water to flour ratio
Yöndem Makascıoğlu, Füsun; Dik, Tunay; Kıncal, N. Suzan (Wiley, 2002)
Two different commercial bread wheat flours (BF‐I, 65% extraction and BF‐V, 86% extraction) were separated into gluten and starch milk by making a dough, allowing some time for maturation, dispersing the dough in water and...
The investigation of brain growth retardation in rat fetus
Erdogdu, G; Yavin, E (1999-02-01)
We have investigated the activation of the mitogen-activated protein kinases ERK1 and ERK2 in fetal rat brain following induction of ischemia. This treatment rapidly increases the phosphorylation of MAP kinase levels after...
Purification and some properties of an oxydative inhibitor in rabbit reticulocyte lysates
Erdogdu, G; Dholakia, JN; Wahba, AJ (1998-09-01)
Protein synthesis in rabbit reticulocyte lysates in the presence of heme is inhibited by 50% by the addition of 4 mM GSSG (oxidized glutathione). The incubation of the rabbit reticulocyte lysate with 4 mM GSSG at 30 degree...
Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions
Dik, Tunay; Katnaş, Sinan; Özilgen, Mustafa (Elsevier BV, 1996-11)
Rheological behaviour of bentonite – apple juice suspensions were experimentally determined at 25°C, within the shear rate range of 4.3 to 43.1 s−1with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry b...
Rheological Behaviour of Bentonite—Apple Juice Dispersions
Dik, Tunay; Özilgen, Mustafa (Elsevier BV, 1994-2)
Rheological behavior of the bentonite-apple juice suspensions were experimentally determined within the range of the industrial clarification processes: shear rate 4.3 to 43.1 s-1, pH 4.0-5.0, temperature 10-50°C, bentonit...
The LP system in raw milk was activated by the addition of equimolar concentrations (0.25 mM) of hydrogen peroxide (H2O2) and thiocyanate (SCN) as KSCN and utilizing the inherent milk lactoperoxidase (LP). H2O2 and SCN- co...
Salt, EDTA, and pH effects on rheological behavior of mold suspensions
Dik, Tunay; Özilgen, Mustafa; Bozoğlu, T. Faruk (Elsevier BV, 1992-11)
The effects of surface properties on the rheological behavior of Aspergillus niger suspensions were studied at pH 2-7, with the addition of 0-0.10 m NaH2PO4, NaCl, CaCl2, AlCl3, and EDTA at shear rates of 0-21.6 s-1. The s...