Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
MODELING OF SALT TRANSFER DURING BRINING OF FETA CHEESE AND DETERMINATION OF DIFFUSION-COEFFICIENT
Date
1988-10-01
Author
GENCER, G
TURHAN, M
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
111
views
0
downloads
Cite This
Subject Keywords
Biotechnology & Applied Microbiology
,
Food Science & Technology
URI
https://hdl.handle.net/11511/65084
Journal
JOURNAL OF FOOD PROTECTION
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt
Leylak, Cansu; Özdemir, Kübra Sultan; Gurakan, G. Candan; Ögel, Zümrüt Begüm (Elsevier BV, 2021-01-01)
To maintain viable cells over the critical value of 10(6) cfu g(-1) throughout shelf life of probiotic yoghurt, Lactobacillus acidophilus LA-5 was encapsulated by spray drying using whey powder (WP) and gum arabic (GA) mixtures. Box-Behnken Design (BBD) method was used to optimise drying conditions and WP to GA ratio in wall material. Responses were recorded for encapsulation efficiency and production efficiency of microcapsules. Optimum conditions were determined as: inlet air temperature, 140 degrees C; l...
Evaluation of structural changes induced by high hydrostatic pressure in Leuconostoc mesenteroides
Kaletunc, G; Lee, J; Alpas, Hami; Bozoglu, F (American Society for Microbiology, 2004-02-01)
Scanning electron microcopy (SEM), transmission electron microscopy (TEM), and differential scanning calorimetry (DSC) were used to evaluate structural changes in Leuconostoc mesenteroides cells as a function of high-hydrostatic-pressure treatment. This bacterium usually grows in chains of cells, which were increasingly dechained at elevated pressures. High-pressure treatments at 250 and 500 MPa also caused changes in the external surface and internal structure of cells. Dechaining and blister formation on ...
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging
Moradi, Mehran; Guimarães, Jonas T; Şahin, Serpil (Elsevier BV, 2021-08-01)
The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristics. Their exopolysaccharides (EPS) have interesting film-forming properties and may be used to produce edible packaging, as a structural enhancer, a bioactive agent or probiotic carrier in edible films and coatings. In these days, there is a specific demand for food products with reduced a...
A COMPARATIVE-STUDY ON THE PRODUCTION OF A WHITE CHEESE-SUBSTITUTE FROM SOYMILK AND SOYMILK BOVINE MILK MIXTURES
OGEL, Z; YILDIZ, F (1988-10-01)
Investigation of thin semiconductor coatings and their antibacterial properties
Erkan, A; Bakir, U; Karakaş, Gürkan (2005-08-01)
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
G. GENCER and M. TURHAN, “MODELING OF SALT TRANSFER DURING BRINING OF FETA CHEESE AND DETERMINATION OF DIFFUSION-COEFFICIENT,”
JOURNAL OF FOOD PROTECTION
, pp. 826–826, 1988, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65084.