The effect of component interactions on the structural and functional properties of legume extrudates

Download
090958.pdf
2000
Doğan, Hülya
Show full item record
156
views
0
downloads
Food
https://hdl.handle.net/11511/3162
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

THE EFFECT OF DEPECTINIZATION AND CLARIFICATION ON THE FILTRATION OF SOUR CHERRY JUICE
Şahin, Serpil (Elsevier BV, 1993-01-01)
Filtration rate and resistance are affected by the operations prior to filtration in fruit juice production lines. In this research, the effects of depectinization and clarification on filtration resistance and rate were evaluated. Filtration studies on raw juice, depectinized juice and depectinized plus clarified juice were compared It was observed that pretreatments reduce the resistance considerably.
The effects of hydrogen peroxide, gallic acid and resveratrol on growth and catalase production of aspergillus fumigatus
Doğan, Tunca; Ögel, Zümrüt Begüm; Department of Food Engineering (2008)
The aim of this study was to analyze the effect of hydrogen peroxide and selected phenolic compounds on growth and catalase production of Aspergillus fumigatus. As a result of growing A. fumigatus at different temperatures it was observed that, growth and catalase production of this species were highest at 37 °C. Catalase production was highest in the presence of 1 mM H2O2, yielding a significant 3 fold increase with respect to the control. Biomass was also increased by 1,44 fold with respect to the control...
The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice
Taze, Bengi Hakguder; Unluturk, Sevcan; Buzrul, Sencer; Alpas, Hami (Springer Science and Business Media LLC, 2015-02-01)
The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm(2) and sample depth of 0.153 cm for several exposure times by using a collimated beam apparatus. Applied UV dose was in the range of 0 and 108.42 mJ/cm(2). Resistance of y...
THE ROLE OF CHOLESTEROL IN IDENTIFICATION OF ARCHAEOLOGICAL FOOD RESIDUES
Türker, Burhan Lemi; DEMIRCI, S; MELIKOGLU, T (1992-01-01)
An identification method, based on the total cholesterol level determination for identifying whether archaeological food residues have animal or vegetable origin, has been developed. The method has been applied for the identification of various archaeological food samples excavated in Turkey belonging to the 800, 3000 and 4000 Bc. periods.
Application of high dynamic microfluidization to improve some quality parameters and stability of orange juice
Yüce, Özlem; Mert, Behiç; Bayındırlı, Alev; Department of Food Engineering (2011)
The aim of current research is to analyze the effect of microfluidization on the stability and some quality characteristics of orange juice with respect to treatment pressure and cycle. Orange juice was microfluidized with four different pressures (34, 69, 103 and 138 MPa) and three different cycles (1, 2 and 3) at 18 ± 2 0C. Physical and chemical properties of microfluidized juices were compared with non-microfluidized freshly squeezed orange juice. Microfluidization made orange juice brighter and decrease...
Citation Formats
H. Doğan, “The effect of component interactions on the structural and functional properties of legume extrudates,” Ph.D. - Doctoral Program, Middle East Technical University, 2000.
METU IIS - Integrated Information Service open@metu.edu.tr