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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)
Estimation of total antioxidant capacity of pomegranate, apricot, caper, eggplant and oils
Akay, F; Yildiz, F (2001-09-28)
Impact of Pesticides as Organic Micro-Pollutants on the Environment and Risks for Mankind
Bozoglu, Faruk (2010-04-29)
Because of health concerns, persistence, and long-term environmental effects, the impact of pesticides on agriculture and public health has been the subject of considerable research. Organophosphorus pesticides exert their...
Effects of legume flours on batter rheology and cake physical quality
Aydoğdu, Ayça; ÖZKAHRAMAN, Canan; Şümnü, Servet Gülüm; Şahin, Serpil (2016-08-25)
High hydrostatic pressure processing: a method having high success potential in pollen protein extraction
Altuner, E.; Ceter, T.; KARAKAYA, GÜLŞAH; Filiz, E.; Alpas, Hami (2011-06-01)
An explorative study regarding the individual response to terrorism risk perception on food chain security - a social-cognitive perspective in case of Romania and Turkey
Stanescu, D. F.; Stanciugelu, I; Alpas, Hami; Bozoğlu, Tahsin Faruk (2016-06-12)
In 2002, World Health Organization published "Terrorist Threats to Food", which was intended primarily for policy-makers in national governments with responsibilities for ensuring food safety, and was designed to assist th...
Ohmic heating and moderate electric field (MEF) processing
Sastry, SK; Yousef, A; Cho, HY; Unal, R; Salengke, S; Wang, WC; Lima, M; Kulshrestha, S; Wongsa-Ngasri, P; Şensoy, İlkay (2002-01-01)
Ohmic heating was revived in the 1980s, because it showed promise in particulate sterilization. Although that dream has not yet been fully realized, a number of advances have been made regarding fundamental understanding o...
Use of Pulse Electric Field (PEF) for reduction of viable cell counts in food systems
Damar, S; Alpas, Hami; Bozoglu, F (2000-09-22)
Pulsed Electric Field (PEF) processing is a non-thermal technique offering the advantages of low processing temperatures, low energy utilization and minimum losses of flavours, nutrients and a fresh-like taste, while inact...
GLUTEN-FREE SOURDOUGH BREAD PREPARED WITH CHESTNUT AND RICE FLOUR
Mert, Ilkem Demirkesen; Campanella, Osvaldo H.; Şümnü, Servet Gülüm; Şahin, Serpil (2014-05-09)
In order to meet the rising demand of celiac patients for high quality and healthier products, the old biotechnological process, sourdough technology, was applied in gluten-free bread-making. In present study, the effect o...
PORE SIZE DISTRIBUTION OF EGGPLANTS DRIED BY DIFFERENT DRYING METHODS
Aydoğdu, Ayça; Şümnü, Servet Gülüm; Şahin, Serpil (2014-05-09)
The main objective of this study is to investigate the effects of hot air drying and microwave-infrared combination drying on porous structure of eggplants. Hot air drying was performed in a tray dryer at 50 degrees C with...