Tunay Dik

E-mail

dik@metu.edu.tr

Department

ORCID

0000-0003-1098-0850

Scopus Author ID

6602581799

Web of Science Researcher ID

D-1362-2010

Use of a spouted bed to improve the storage stability of wheat germ followed in paper and polyethlyene packages Yöndem Makascıoğlu, Füsun; Dik, Tunay (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 (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 (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...
Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions Dik, Tunay; 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 (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...
EFFECT OF THE LACTOPEROXIDASE SYSTEM ON THE ACTIVITY OF STARTER CULTURES FOR YOGURT PRODUCTION Basaga, H.; Dik, Tunay (VOLKSWIRTSCHAFTLICHER VERLAG, 1994) 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; 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...
Mixed culture growth kinetics of Streptococcus thermophilus and Lactobacillus bulgaricus Dik, Tunay; Özilgen, Mustafa (Elsevier BV, 1990-2) A simple microbiological technique was used to differentially enumerate growth of Streptococcus thermophilus and Lactobacillus bulgaricus in a mixed culture. The growth of the microorganisms in the mixed culture was satisf...

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